Chocolate cake with beetroot

Ingredients for 1 servings:

• 150 g almonds, ground
• 60 g cocoa
• 3 tsp baking powder
• 100 g butter
• 3 eggs
• 2 tsp vanilla extract
• 100 g maple syrup
• 250 g raw beetroot, peeled and coarsely grated
• 100 g raspberries, possibly frozen
• 200 g cream cheese, e.g. Philadelphia
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

gluten-free, for a 20 x 20 cm baking pan

Preheat the oven to 180°C (top/bottom heat), 160°C (fan oven). Mix the almonds, cocoa, and baking powder. Melt the butter and let it cool. In a second bowl, beat the eggs, vanilla, and maple syrup. Mix in the cooled butter. Then mix in the beets, followed by the dry ingredients. I only used a fork. Pour into a 20 x 20 cm baking pan lined with baking paper. Bake in the preheated oven for about 30 minutes. Do the skewer test. If necessary, heat the raspberries slightly and, once cooled, puree them with the Philadelphia and honey. Decorate the cooled cake with them. My skills need improvement. You can also make about 30 mini muffins with this. The baking time is then only about 15 minutes. It has no sugar, but unfortunately it’s still not very low in calories.