1cupcoconut sugaror a natural sweetener blend such as Natvia
1 1⁄4cupswholemeal flour
1⁄2cupraw cacao or cocoa powder
160mlsmooth light ricotta
1tbspcoconut sugaror a natural sweetener blend such as Natvia
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Preheat oven to 180°C.
Whisk together eggs, oil, sugar, zucchini puree and vanilla.
Sift flour, baking powder, salt and cacao, then stir into wet ingredients.
Add pureed beetroot and stir until well combined.
Pour mixture into a greased and lined cake tin (we used a ring tin) and bake for 30-45 minutes or until a skewer inserted in the middle comes out clean.
Remove from pan and place onto wire rack to cool.
Break dark chocolate into small pieces.
Combine all ingredients in a saucepan, and stir over a low heat until chocolate has melted.
Serve immediately as a hot sauce poured over individual slices, or chill in the fridge to spread over as icing.
With sauce: 213 cals Without sauce: 151 cals
Nutrition note: Coconut sugar is made from the sap collected from the flower of a coconut palm tree. This is heated to evaporate the moisture and then ground down into granules. Coconut sugar has a lower fructose level and glycaemic index than regular table sugar.
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