Every year, millions of people make new year’s resolutions in determination to live a healthier year, and every year, millions of people cry. Personally, as you may have noticed from my little new year’s rant, I’m rather indifferent to new year’s resolutions. Nonetheless, I’m here to help out those in distress; sugar-free, gluten-free, oil-free, and veganize-able beetroot chocolate microwave cake under 200 calories to the rescue!
Let’s start off with the nutritional breakdown of this golden nugget – each serving has 186 calories, 1g of saturated fat, and 2g of sugar! On the other hand, 8g of protein! *Does happy dance*
There was a point where I was absolutely obsessed with using beetroot puré. Hence, the beetroot nut butter chocolate cups and the beetroot vanilla rice pudding with dark chocolate and the pink beetroot crepes and the skinny fudgy-cakey beetroot brownie bits. All of which, by the way, would work in benefit for that new year’s resolution of yours. Just sayin’.
This chocolate microwave cake is honestly one of my all-time favorites. It’s a shame that I can’t make it everyday, as beetroot purée isn’t exactly a staple in my house. Hence, there was a point where I just got a good load of beetroot and boiled it up and puréed it and made a ton of recipes with it, which you can do as well! Plus, adding it to your smoothies and oatmeal turns it bright pink, which always brightens your day.
This cake is so insanely soft and decadent and sweet and chocolately and it’s seriously what I’d eat everyday if I were in heaven. The beetroot purée keeps it ridiculously moist, and the egg white (can be substituted for vegans) keeps it fluffy and prevents it from getting too dense or spongey the way some microwave cakes get. Also, you gotta love the fact that this is sweetened with stevia only, which is a naturally sweet plant that I love using in baking. This recipe calls for 3 teaspoons of the powdered version, but you may need to change this around if you’re using pure stevia (you’ll need like, 1/10th of a teaspoon in that case – that stuff is strong!) or liquid stevia.
The smooth, rich, glossy layer of melted chocolate that sits atop the cake is optional, obviously, but come on. Just look at that chocolate! I’d very very highly recommend throwing a sizable square of chocolate on top of the mixture just before you microwave it, because that just turned the cake into a gooey chocolate mess, and nobody can deny the fact that gooey chocolate messes taste better than single-textured chocolate cake, no matter how moist and fluffy and decadent.
Beetroot Chocolate Microwave Cake
Makes 2 cakes
- 1/4 cup beetroot purée*
- 1/3 cup milk of choice
- 1 egg white or 2 tbsp aquafaba (the water from a can of chickpeas)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup oat flour
- 2 tablespoons raw cacao powder
- 3 teaspoons powdered stevia (adjust to taste)
- 1 teaspoon baking powder
- Pinch of salt
- Large square of dark chocolate (optional, but highly recommended)
- Powdered sugar (optional)
*To make the beetroot purée, stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. Use leftovers for any of these recipes calling for beetroot purée.
- In a small bowl, use a fork or whisk to combine the beetroot purée, milk of choice, egg white/aquafaba, and vanilla extract until fully combined.
- Add in the oat flour, cacao powder, stevia, baking powder, and salt, and mix until just combined. Do not over-mix.
- Transfer mixture into two greased ramekins or mugs. Place the dark chocolate on top of the mixture if desired.
- Microwave the ramekins/mugs on high for 2-3 minutes (depending on the wattage of your microwave and how gooey/cooked you want your cake to be). Dust with powdered sugar and serve immediately.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||5 %|
|Saturated Fat 1 g||5 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 91 mg||4 %|
|Potassium 266 mg||8 %|
|Total Carbohydrate 30 g||10 %|
|Dietary Fiber 6 g||23 %|
|Sugars 2 g|
|Protein 8 g||16 %|
|Vitamin A||2 %|
|Vitamin C||3 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|