Cocoa Cake with Beets
cocoa cake with Beets - Extra juicy due to beets and apples. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Beets give this chocolate cake a slightly earthy aroma, but also provide plenty of folic acid and iron. This combination is ideal for optimal blood formation.
Grated carrot, zucchini or sweet potatoes are also great vegetable additions to sweets like brownies or cakes.
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 290 mg | (7 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 10 ozs Beets
- 1 Apple
- 3 eggs
- 3 Tbsps Maple syrup
- 1 pinch salt
- cinnamon
- 4 ozs soft butter
- 4 ozs Spelt flour
- 4 ozs Spelt flour (Type 630)
- 1 tsp Baking powder
- 3 Tbsps dark cocoa powder
- 7 Tbsps milk
- 3 Tbsps Dark chocolate (at least 70 % cocoa content)
- 2 Tbsps Hazelnuts
Preparation steps
Peel and finely grate the beets. Clean, wash, quarter, core, and roughly grate the apple.
Beat the eggs with maple syrup, 1 pinch of salt, and 1⁄4 Tablespoon cinnamon until foamy. Add 7 Tablespoons butter and continue beating.
Mix both types of flour with baking powder and cocoa powder, add to the egg mixture and stir. Add milk and work everything into a smooth dough. Fold grated beetroot and apple into the dough.
Grease a springform pan with remaining butter. Pour in the dough, smooth it down and bake in a preheated oven at 200°C / 390°F for 35-40 minutes. Remove from the oven and let cool down for 15 minutes.
Melt the chocolate carefully in a hot water bath. Coarsely chop the nuts. Remove the cake from the mold, drizzle with chocolate and sprinkle with the nuts.
