Description
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2 cups (200g) grated beetroot (about 2 beets)
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1 cup (250g) mashed banana
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2 large eggs
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2 tsp vanilla extract
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3 tbsp melted coconut oil
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⅓ cup monk fruit sweetener (or coconut sugar)
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2 tbsp unsweetened cocoa powder
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2 ½ cups (250g) oat flour
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2 tsp baking powder
Ingredients
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2 cups (200g) grated beetroot (about 2 beets)
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1 cup (250g) mashed banana
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2 large eggs
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2 tsp vanilla extract
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3 tbsp melted coconut oil
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1/3 cup monk fruit sweetener (or coconut sugar)
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2 tbsp unsweetened cocoa powder
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2 1/2 cups (250g) oat flour
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2 tsp baking powder
Instructions
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1. Prepare the Cake Batter:
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Preheat oven to 350°F (180°C).
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Line an 8×8-inch baking pan with parchment paper.
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In a large bowl, mix grated beetroot, mashed banana, eggs, vanilla, and coconut oil until well combined.
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Fold in oat flour, cocoa powder, monk fruit sweetener, and baking powder, stirring until smooth and lump-free.
2. Bake the Cake:
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Pour the batter into the prepared pan.
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Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool on a wire rack for at least 20 minutes before slicing.
3. Serve & Enjoy:
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Serve as is, or top with Greek yogurt frosting or cream cheese glaze for extra indulgence!
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Notes
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Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
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Freezing: Wrap slices individually and freeze for up to 2 months.
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Substitutions:
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Swap monk fruit sweetener for honey, maple syrup, or coconut sugar.
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Use cacao powder instead of cocoa powder for a richer taste.
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Nutrition
- Serving Size: 1 slice
- Calories: 110
- Sugar: 6g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg