Dark red, healthy and incredibly tasty – beetroot is one of the most popular vegetables in autumn and is a real vitamin bomb. Although beetroot is rich in valuable minerals and vitamins, it is unfortunately often underestimated. It is surprising because of its diverse uses in the kitchen and, when prepared correctly, it simply tastes wonderfully fresh. Okay, carrot cake andZucchini-BrowniesWe all know them and they are clear proof that many vegetables also make good desserts. But how about something new, namely a juicy beetroot cake for dessert? It may sound strange, but the vegetable adds a sweet-tart note to sweet dishes. Don't believe us? Then you should definitely try our recipes!
Healthy beetroot cake without flour and sugar
Super juicy and wonderfully delicious – this beetroot cake is healthy and ideal for integrating more vegetables into your diet. No flour or sugar and only 230 calories per piece – sounds like the perfect chocolate cake, right?
Ingredients for 10 servings:
- Approximately 300-350 grams of cooked beetroot, slightly mashed
- 4 Owner, Gr. L
- 80 grams of honey
- 120 grams of almond flour
- 130 grams of dark chocolate
- 1 Tbsp cocoa powder
- 1 tsp baking powder
- 1 tbsp Vanilla extract
- A pinch of salt
- 30 grams coconut oil, melted
Preparation:
- Preheat the oven to 180 degrees and line a baking pan with baking paper.
- Place the beetroot, eggs, honey, vanilla, cocoa powder, baking powder and salt in a large bowl and mix well with a hand mixer.
- Fold in almond flour and process everything into a liquid dough.
- Melt the chocolate in the microwave and add it to the dough along with the coconut oil.
- Mix everything well and pour into the baking pan.
- Bake for 40 minutes and let cool.
- Dust with a little more cocoa powder and enjoy!
Vegan chocolate cake
Yes, you can make a delicious beetroot cake vegan and gluten-free! And trust us – it tastes so good that no one would suspect there are vegetables in it!
Ingredients for 16 servings:
- 375 grams whole wheat flour or spelled flour
- 370 grams of coconut blossom sugar
- 65 grams of cocoa powder
- 300 grams beetroot puree (cooked and pureed)
- 280 ml warm water
- 180 grams of applesauce
- 70 grams of coconut oil
- 1 THE Backpulver
- A pinch of salt
- 180 grams of dark chocolate
Vegan chocolate ganache:
- 120 ml canned coconut milk
- 90 grams of dark chocolate
Preparation:
- Preheat the oven to 180 degrees and spray a baking pan with cooking spray.
- Mix flour, cocoa powder, coconut blossom sugar, baking powder and salt in a large bowl.
- Place the beet puree, applesauce, coconut oil, vanilla extract and water in a bowl and mix with a hand mixer until smooth.
- Gradually add the mixture to the dry ingredients and mix everything together well.
- Chop the chocolate and fold in.
- Pour the dough into the baking pan and bake for about 50 minutes.
- Allow to cool completely.
- In the meantime, prepare the vegan chocolate ganache. To do this, put the coconut milk in a small saucepan and bring to the boil over medium heat.
- Remove from heat and pour over the chopped chocolate. Mix everything well until you get a homogeneous mass.
- Pour the ganache over the beetroot cake and enjoy!
Keto Red Velvet Torte
The red velvet cake is an American classic that not only tastes wonderful, but is also captivating with its red color. Although it is delicious, it is still full of sugar and not particularly healthy. The solution? Prepare a low carb beetroot cake. With just 371 calories and 5 grams of net carbs per slice, this Keto Red Velvet Cake is the perfect healthy dessert. Or why not asKeto breakfast?
Ingredients for 12 pieces:
- 160 grams of coconut flour
- 80 grams of almond flour
- 1/2 TL Xanthangummi
- 15 grams of cocoa powder
- 150 grams of raw beetroot, peeled and diced
- 240 ml almond milk, unsweetened
- 30 ml white wine vinegar
- 8 Owner, Gr. L
- 250 Gramm Erythrit
- 200 grams butter, melted
- 1 tsp baking powder
- A pinch of salt
Low carb cream cheese frosting:
- 240 grams of cream cheese
- 85 grams butter, softened
- 55 Gramm Pulver-Erythrit
- 1 TL Vanilleextrakt
Preparation:
- Preheat the oven to 200 degrees and line two springform pans with a diameter of 20 centimeters with baking paper.
- Place coconut flour, almond flour, xanthan gum, cocoa powder, baking powder, erythritol and salt in a large bowl and stir well.
- Add the beets, almond milk, vinegar and lemon juice to the blender and puree until smooth.
- Add the mixture to the dry ingredients and mix.
- Add the melted butter and stir.
- Separate the eggs, lightly whisk the yolks and add them to the cake batter.
- Beat the egg white until stiff and slowly fold it into the cake batter.
- Pour the batter evenly into the springform pans and bake for 25-30 minutes. Allow to cool completely.
- Mix the ingredients for the low carb frosting in a bowl with a hand mixer until smooth.
- Now spread the frosting on the first layer, place the second layer on top and cover the cake completely with the icing.
- Slice and enjoy!
Apple muffins without sugarfor breakfast are always an excellent idea. But how about an equally delicious beetroot apple cake? The two autumn classics provide a real taste explosion and are ideal for treating the family to something delicious and healthy.
Ingredients:
- 200 Grams of Red Beets, spirit
- 150 grams of apple
- 250 grams of spelled flour or wholemeal flour
- 80 grams of honey or agave syrup
- 20 grams coconut oil, melted
- 1 tbsp freshly grated lemon peel
- 1 tbsp lemon juice
- 100 ml mineral water
- 100 ml apple juice
- 1/2 pack of baking powder
- 1/2 teaspoon each cinnamon and cardamom
- Depending on your preference: walnuts or dark chocolate
Preparation:
- Preheat the oven to 180 degrees and line a baking pan with baking paper.
- Peel and finely grate the beetroot and apple. Drizzle with the lemon juice.
- Mix flour, baking powder and spices in a bowl.
- Add honey, coconut oil, mineral water and apple juice and mix everything into a smooth dough.
- Add the apple mixture and nuts or chocolate and mix well.
- Pour the dough into the mold and bake for 45-50 minutes.
- Let cool and enjoy!
The classic with a twist: beetroot banana cake
Hand on heart – how many times have you had in the last yearBanana breakbaked? But it tastes good, right? Now add some beetroot and you get an excellent, wonderfully aromatic cake!
Ingredients for 12 servings:
- 300 grams of ripe bananas, mashed
- Circa 250-300 Gramm Rote Bete
- 300 grams of coconut blossom sugar
- 360 grams of oat flakes, ground into flour
- 60 grams of cocoa powder
- 100 grams coconut oil, melted
- 180 grams of dark chocolate
- 1 tbsp Vanilla extract
- 1 tsp baking powder
- A pinch of salt
Preparation:
- Preheat the oven to 200 degrees.
- Brush the beets with a little olive oil, wrap them in aluminum foil and roast them for about 50-60 minutes.
- Reduce the temperature to 180 degrees and line a baking pan with baking paper.
- Mix ground oats, cocoa powder, baking powder and salt in a large bowl.
- Put the cooled beetroot with the vanilla extract in the blender and puree until fine.
- Mix the bananas, sugar and coconut oil in a bowl and add the beetroot.
- Gradually add the mixture to the dry ingredients and stir to form a smooth dough.
- Fold in the chopped chocolate, pour the batter into the baking pan and bake for 55-60 minutes.
- Let cool and enjoy!
