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Chocolate Beet Bundt Cake
Servings
12
Author
Sonia! The Healthy Foodie
Ingredients
550
g
raw beets
peel on, grated
1
cup
unsweetened applesauce
¾
cup
date paste
150g
1
cup
buttermilk
2
eggs
½
cup
egg whites
Vanilla extract
Dry Ingredients
275
g
spelt flour
1¾ cup
70
g
arrowroot flour
½ cup
¾
cup
dark cocoa powder
2
tsp
baking powder
1
tsp
baking soda
½
tsp
salt
1
tsp
ground cinnamon
½
tsp
ground nutmeg
Icing
2
scoops vanilla flavored whey protein powder
2
scoop plain whey protein powder
¼
cup
date paste
¼
cup
cocoa powder
¼
cup
yogurt
3
tbsp
pasteurized egg whites
Garnish
2-3
tbsp
raw cocoa nibs
Instructions
For the cake
Preheat your oven to 375F and coat a bundt cake pan with cooking spray.
In a large bowl combine dry ingredients and whisk until well incorporated. Set aside.
In the bowl of your food processor, combine wet ingredients and process until smooth.
Pour into dry ingredients and stir with a wooden spoon or spatula until well combined.
Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes, return onto a cooling rack and cool completely.
For the icing
Add date paste, yogurt and egg whites to a mixing bowl and blend with a whisk until smooth and well combined.
Stir in cocoa powder and again, mix until smooth.
Stir in whey protein powders and mix until well combined. Let rest for a minute then stir again until smooth.
Place cooled cake in a serving plate and pour icing all over the top, letting it drip on the side.
Garnish with raw cocoa nibs.