Low sugar chocolate and beetroot bundt cake
Dessert
- Prep time:
15'
- Cook time:
40'
- Difficulty:
Easy
This moist and delicious cake is full of nutrients and low in sugar.
Ingredients
Serves 8-10
- 175g self-raising flour
- 50g cocoa powder
- 125g Pure Via® Stevia
- 250g cooked beetroot
- 3 medium eggs
- 200g low-fat natural yogurt
- 100g 70% dark chocolate for decoration/drizzle (optional)
Directions
- 1
Preheat oven to 180°C/160°C Fan/Gas 6. Grease a 22cm (8.6 x 4”) bundt tin.
- 2
Sift the flour and cocoa powder into a large bowl and stir through the Pure Via® Sweet Granules.
- 3
Blitz the cooked beetroot in a blender until smooth. Once blended, pulse in the eggs, one at a time, and finish off by adding the yogurt.
- 4
Fold the wet mix through the dry mix, making sure it’s well mixed and there are no dry patches. Pour the mixture into the cake tin, then bake in the middle of the oven for 40-45 mins until a skewer comes out clean when inserted into the centre of the cake.
- 5
Remove the cake from the oven, then leave to cool for 5-10 mins before turning the tin upside down to release the cake.
- 6
If using the dark chocolate drizzle, melt the chocolate either in a microwave (in short bursts) or over a pan of barely simmering water in a heat resistant bowl. Once the chocolate is melted, use a spoon to drizzle it over the cooled cake.