Name: Healthy Red Velvet Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups/ 200g grated beetroot (about 2 beets); 1 cup/ 250g mashed banana; 2 large eggs; 2 teaspoons vanilla extract; 3 tablespoons melted coconut oil; 1/3 cup monk fruit sweetener or coconut sugar; 2 tablespoons unsweetened cocoa powder; 2 ½ cups/ 250g oat flour; 2 teaspoons baking powder

Description

Indulgent, sweet and healthy red velvet cake made with all gluten free and nut free ingredients. Secretly packed with fresh beetroot, bananas, oat flour and cocoa powder for a healthier spin on the classic.

Ingredients

Scale

2 cups/ 200g grated beetroot (about 2 beets)
1 cup/ 250g mashed banana
2 large eggs
2 teaspoons vanilla extract
3 tablespoons melted coconut oil
1/3 cup monk fruit sweetener or coconut sugar
2 tablespoons unsweetened cocoa powder
2 ½ cups/ 250g oat flour
2 teaspoons baking powder

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Instructions

Preheat oven to 350F/ 180C and line an 8×8-inch pan with baking paper.
In a large bowl, mix together the beetroot, mashed banana, eggs, oil, vanilla until well combined.
Fold in the oat flour, cacao, monk fruit and baking powder. Mixing well so there are no clumps.
Pour into the prepared pan and bake for 35 minutes (insert a toothpick to check its cooked through)
Rest the cake on a wire rack for at least 20 minutes before icing. Slice and enjoy!

Notes

I topped the cake with my classic yoghurt frosting