Healthy chocolate mud-cake with nut butter frosting
So guys! If there is something i absolutely hate that is a dry chocolate cake! I personally am a huge chocolate cake fan, but only if it is deliciously rich and creamy.
This chocolate cake was created for my brother. It was his birthday coming up and i knew i had to make something super rich and chocolatey for him. Just one problem.... he is pre-diabetic which means he is not able to have natural sweeteners such as honey and maple syrup (which i LOVE to use) and also has to avoid high-GI carbs.
My brother absolutely adores chocolate mud-cake, so i decided to embark on making a diabetic friendly version for him.
I have to say, this cake turned out exactly as planned and was just TOO delicious. Everyone who had some at the family gathering were absolutely dumbfounded when they found out just how healthy this cake was. It tasted exactly like a delicious rich, creamy chocolate mud cake- minus all the nasties!
Oh and i forgot to mention.... theres a hidden vegetable in here! Yes yes- i know what you're thinking, but honestly you can't even taste it! And it is the secret ingredient and the main ingredient that prevents the cake from being dry!
I strongly recommend making this cake if you are a chocolate mud cake lover, i promise you it won't dissapoint!
refined-sugar free✔gluten-free✔high fibre✔ low carb✔ whole-foods friendly✔
Ingredients:
For the cake:
245g of cooked beetroot
1tsp of pure vanilla extract
3 free range eggs
1 cup melted organic coconut oil
pinch of salt
112g almond flour
112g gluten-free oat flour
1 1/2 tsp bicarb
7.5 tbsp raw cocoa
300g xylitol
For the icing:
1 cup tightly packed mashed banana
6 tbsp nut butter( i used almond`)
1 tsp pure vanilla extract
5 tbsp raw cocoa
1/4 tsp stevia
Method:
1.Preheat oven to 180°C. Grease a cake tin and put aside.
2. For the cake: Puree cooked beetroot in a blender and then mix in with the first 4 ingredients on the list.
3. Sift the rest of the ingredients into a separate bowl, then fold into the wet mixture ( constantly stirring). Combine mixture well.
4. Place mixture into the cake tin and bake for 35-40 mins or until a skewer comes out clean when inserted.
5. Take cake out and allow to cool.
6. For the icing, mix all ingredients together in a blender ( or by hand). After allowing the cake to cool for a minimum of 20 mins, spread evenly on the cake
7. Decorate cake with some roasted almonds.
Best served with a huge scoop of greek yoghurt!
