One of my friends suggested I do a series of weekly blog posts recreating healthier versions of dishes that are featured on the Great British Bake Off. I absolutely love this idea as I am a big fan of both cooking programmes and spending time in the kitchen making healthy and less guilt inducing versions of popular desserts and cakes.
The Great British Bake Off started last Wednesday and featured a maderia cake, a walnut cake and a black forest gateau. For week one's post I decided to recreate a healthier version of a black forest gateau. Unfortunately, this week saw a major fresh cherry shortage in Kilkenny, so instead I have settled for a version of Stu's chocolate beetroot cake.
Stu's chocolate beetroot cake saw Stu leave the competition, but please don't be put off by this. You can still make a really delicious and super healthy version of this cake. It may not win you the Great British Bake Off but it is a certainly a winner for anyone on a restrictive diet or wanting to lose a few pounds while still enjoying some sweet treats.
This cake is dairy free, gluten free and refined sugar free.The cream is made from coconut milk. Enjoy xx
10 medjool dates
1 cup of almond flour
1/2 cup of brown rice flour
2 tablespoons of melted coconut oil
1/4 cup of maple syrup
1/4 cup of raw cacao powder
1 teaspoon of baking powder
1 tin of coconut milk (stored in the fridge for at least six hours)
1 teaspoon of vanilla extract
Fresh cherries, cacao nibs or raw cacao powder to decorate
1. Wash the beetroots and chop off the rough parts at each end. Quarter the beetroots and place in a steamer over boiling water for around 60 minutes until soft. Leave aside to cool. Once the beetroots are cool, peal the skin off.
2. Place the beetroots and the dates in a blender and blend until a smooth paste forms.
3. Place all of the other ingredients in a bowl and add the beetroot and date mixture. Mix well to combine.
4. Line a 9 inch baking tin with baking powder and spoon the mixture into it.
5. Place in a preheated oven at 180 degrees celsius / gas mark 4 for 35 minutes.
6. Once cooked, remove the cake from the oven and place on a wire tray to cool.
7. Make the coconut cream by removing the tin from the fridge and opening it. Spoon the hardened cream into a bowl and discard the liquid that remains in the can. Add a teaspoon of vanilla extract to the cream and whip lightly.
8. I like to serve this cake a little warm and so I spoon the coconut cream on just before serving to allow it to melt a little. Decorate with either pitted fresh cherries or a sprinkling of raw cacao and cacao nibs. If you are not serving the entire cake straight away, wait until it has cooled completely before spooning the cream on top, or else serve the cream on the side.