Beetroot cake

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Gorgeous!❤️ this cake, surprisingly, turned out delicious!😋😀 I don’t know if my expectations were lowered or I didn’t believe that a salad of beets and carrots would make a dessert… but it, actually, turned out good!

I think this cake is very tasty for advanced in the healthy eating people 😀 It is not for beginners, although some of the people who liked it don’t even like beets. The “tests” on children weren’t successful, in most cases they didn’t like it. 🙂

The main ingredient in the cake is a beetroot, which is an exceptional food for people who workout regularly. Beets are very rich in nitrates (calm down, not those with the bad reputation 😊), which increase the endurance during exercise performance, like we found out yesterday!

Ok, it’s time to cook 🙂 My recipe is adapted from this one.

Cake products
250 g carrots, peeled
400 g beets, peeled
200 g dates, stoned
2 tbsp. liquid organic vanilla
1 tsp cinnamon
15 g chia seeds
100 g walnuts
50 g coconut flakes
Optionally lemon zest of 2 organic lemons. I use lemon zest only when I have access to organic lemons. The cake is great and without lemon zest.

Cream products
150 g cashew
100 g warm water
1 tbsp. liquid organic vanilla
2 tbsp. lemon juice
20 g honey/maple syrup

Preparation of the cake
Put the chopped carrots and a beetroot and the dates in a food processor and finely grind them. Add cinnamon, the chia seeds and the walnuts and grind again to a homogeneous mixture. During the process, stop from time to time to scrape the dough from the walls of the food processor, using a spatula. Add the coconut flakes and mix well.
Pour the dough into a cake mold (24 cm diameter) with detachable walls or in a tray. Press well to the bottom, then pour the cream. Leave in the refrigerator for at least 4 hours.

Preparation of cream
Put all the ingredients in a blender and mix until smooth. If the cashew nuts are pre-soaked for 6 hours, add less water, about 50 g and if necessary add another tbsp. during the blending. The cream is insanely delicious and I’ve tried to make the cake with a double cream dose, it becomes unique. You can use the cream as a topping for other cakes or eat it like this, as a cream.

Nutritional values for the whole cake, not taking into account carrots and beetroot, because they contain a lot of fiber, vitamins and minerals and are not high-energy foods. Calculated by cronometer.com
2511 kcal
Protein: 53.4 g
Carbohydrates: 243.7 g
Fat: 168.6 g

If you cut the cake into 12 pieces, 1 piece has:
209 kcal
Protein: 4.45 g
Carbohydrates 20.3 g
Fat 14 g

The cake is extremely rich in fiber. Fiber is amazing for a regular stomach and slows down the food digestion and keeps you full longer. If you’re not used to high-fiber foods and you want to fix this, do so by gradually increasing the fiber’s intake, so that you don’t experience a discomfort.

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