Chocolate Beet Cake
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Recipe Info
Nutrition
Amount Per Serving | ||
---|---|---|
Total Carbohydrates | 47 g | |
Total Sugars | 40 g | — |
Protein | 20 g | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Serving Size: 1 of 8 |
Recipe Info
Ingredients
For the Cake:
- 1 can whole small beets or peeled cooked beets
- ½ cup Premier Protein Chocolate Milkshake Protein Powder
- 1½ cups almond flour
- ½ tsp. baking soda
- ½ tsp. ground cinnamon (optional)
- 2 oz. dark chocolate chips
- 2 Tbsp. virgin coconut oil, plus more for pan
- 1 tsp. apple cider vinegar
- 1 tsp. vanilla extract
- 4 large eggs
- 1¼ cups coconut sugar
- 1 tsp. kosher salt
For the Frosting:
- 150 g fat-free Greek yogurt
- 55 g dark chocolate chips, melted
- 1 scoop Premier Protein Chocolate Milkshake Protein Powder
Directions
- Blend the beets, adding water 1 Tbsp. at a time as needed, until a smooth purée forms. It should be the consistency of applesauce. Measure out 1 cup purée (reserve any remaining purée for another use, such as blending into a smoothie).
- Preheat oven to 350°F. Line the bottom of a 9" square cake pan with parchment. Spray with oil.
- Whisk the almond flour, baking soda, cinnamon, and ½ cup Premier Protein chocolate protein powder in a medium bowl; set aside.
- In a medium, heatproof bowl, combine the chocolate and coconut oil, and microwave until melted, stirring as needed. Stir in the vinegar, vanilla, and reserved 1 cup beet purée, until smooth.
- Beat the eggs, sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and a large bowl) until more than tripled in volume, about 5–7 minutes.
- Pour the chocolate-beet mixture into the egg mixture and beat on medium-low speed until combined. Turn the mixer off and add the dry ingredients. Beat on the lowest speed, scraping down the bowl as needed, until combined.
- Transfer the batter to the prepared pan. Bake the cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45–50 minutes. Let cool for 10 minutes. Carefully run a knife around the edges of the pan, then invert the cake onto a wire rack and let it cool before frosting.
For the Frosting:
- In a medium, heatproof bowl, microwave the chocolate until melted, stirring as needed. Mix in the yogurt and protein powder and stir until smooth.
- Spread the frosting evenly over the cooled cake, or transfer it to a piping bag for a more decorative garnish.