This cake will hit that chocolate craving and the moistness is like no other chocolate cake I have eaten!

Gluten free, sugar free and fat controlling due to it’s low carbohydrate content this cake will not stall your fat loss efforts. Weight loss has never been so easy when you can eat treats like this without worrying about calories!  


Serves 8


200g beetroot

150g dark chocolate roughly chopped (70% or above)

1 tbsp finely chopped ginger

1/2 tsp cardamom (crushed finely or ground)

60g Almond flour

75gm Gram flour

1 1/2 tsp baking powder

Pinch of sea salt

3 eggs separated

150g melted coconut oil

150g Xylitol

For mascarpone icing

100g mascarpone cheese

200g cream cheese or quark (lite)

75g Xylitol

1tsp finely chopped ginger

1 orange zest


Roast or boil beetroot till tender, puree in a food processor

Preheat oven 180c / Gas 4

Melt chocolate, fold in beetroot and mix in ginger and cardamom, set aside to cool

Mix flours, baking powder and salt in large bowl

Whisk egg yolks with butter (or butter) and xylitol till pale and creamy. Whisk the egg whites till stiff and meringue like. Gently fold in flour, then fold in the whites one spoon at a time.

Gently stir in beet-choc mix, grease dariole moulds (o silicone moulds or tin if preferred) and dust with cocoa.

Bake for about 30 mins – should be fudge like in the middle

When cool, gently coat with the frosting, spinkle left over zest and cocoa powder over the top and serve



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