Beetroot Chocolate Loaf Cake

Beetroot Chocolate Loaf Cake

I know what you are thinking, chocolate and beetroot together! She must have gone off the rails with this whole eat healthy bandwagon! Trust me on this, it’s a combination that shouldn’t work but does. The earthiness of the beetroot adds a depth and sweetness to an otherwise plain chocolate cake recipe and lends it a rich dark hue. I make a super healthy gluten free version of this as my Red Velvet Beetroot Cupcakes often, and it is a favorite breakfast treat for the both of us. Made with almond meal and raw grated beetroot, it’s sugar free and packed with nutrients. You can get the recipe in the link.

The beetroot cupcake recipe was one of the first few recipes I had blogged about and the photos on that earlier post are an embarrassment. I used to click photos on my iPhone and realised quickly how bad an idea that was.  After a ton of reading and exploring the internet for the best tips on how to photograph food, I started using the DSLR. I feel I have come a long way from that. Almost like a transition from being a gawky adolescent to a slightly more confident young adult. For my blog anyways. Personally, being a young adult happened in a lifetime far far away for me 🙂
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So the Chocolate Beetroot Loaf Cake is something that you do want to try. It can almost masquerade as a healthy treat, considering it has less sugar than most regular recipes and has the antioxidant club happy with the beetroot, plus no butter! The moistness comes from applesauce, olive oil and beetroot. It is a simple one bowl recipe and doesn’t take much prep time, aside from the grating of the beetroot. I add the raw finely grated beetroot, skin and all, washed and scrubbed off from all the dirt really well. There is nothing worse than biting into a piece of cake and crunching on something unsavory. So be careful if you are choosing not to peel the beetroot to wash it well.

This cake is eggless as well so  it’s perfect for vegetarians. This batter makes two loafs (8in’ loaf pan). I ended up forsting one and leaving the other one plain, which worked well, since AS is not a frosting kinda guy and I love frosting. I know no surprises there!  The frosting I used on the cake was a healthy goat cheese frosting with honey, topped with toasted pistachios. I mixed together some plain thick european yogurt, with plain goat cheese, vanilla essence and honey, and mixed it up, until it became thick and spreadable. You could use regular cream cheese frosting, or chocolate buttercream, or a healthy chocolate avocado frosting, whatever catches your fancy. I wanted to keep the cake more like a tea-time and breakfast treat, so avoided the heavy frosting options.

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Beetroot Chocolate Loaf Cake

  • Servings: yields 2 loafs
  • Time: 1hr 15min
  • Difficulty: “easy”
  • Print

INGREDIENTS

  • 2 large beetroots finely grated almost to a pulpy consistency
  • 1/2 cup Dutch processed Cocoa Powder
  • 1 cup + 1tbsp Whole wheat pastry flour or All purpose Flour
  • 1 cup milk (you can use either whole or skim)
  • 1 tsp Apple Cider Vinegar
  • 1/4 cup Olive Oil or Coconut Oil
  • 2tbsp unsweetened Applesauce
  • 3/4 cup brown muscovado sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 1/2 cup chopped walnuts and chocolate chips mixed (you could use a mix of nuts instead of chocolate chips)
  • pinch of salt
  • 2 8in loaf pans

RECIPE

  1. Add the vinegar to the milk and let it sit for a while to curdle.
  2. Preheat the oven to 375F or 180C.
  3. In a large mixing bowl add all the wet ingredients and mix them together until no lumps remain.
  4. Sift the dry ingredients into the wet mix and fold it all in until well mixed. Take care to not over mix the batter or the cake could become flat. Fold in the chopped nuts and chocolate chips into the batter.
  5. Pour into prepared loaf pans and bake for 45mins, or, until a skewer inserted in the middle comes out clean.

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