Gooey Chocolate Cake and Sauce With Sneaky Veggies
Servings
8people
Servings
8people
Ingredients
Cake
  • 1tsp olive or coconut oil
  • 1 1⁄4tsp baking powder
  • 1⁄2tsp salt
  • 1tbsp vanilla essence
  • 1cup beetroot puree
  • 2 eggs
  • 3⁄4cup zucchini puree
  • 1cup coconut sugaror a natural sweetener blend such as Natvia
  • 1 1⁄4cups wholemeal flour
  • 1⁄2cup raw cacao or cocoa powder
Sauce
  • 160ml smooth light ricotta
  • 40g dark chocolate
  • 2tsp vanilla essence
  • 1tbsp coconut sugaror a natural sweetener blend such as Natvia
  • 2tbsp skim milk
Instructions
Cake
  1. Preheat oven to 180°C.
  2. Whisk together eggs, oil, sugar, zucchini puree and vanilla.
  3. Sift flour, baking powder, salt and cacao, then stir into wet ingredients.
  4. Add pureed beetroot and stir until well combined.
  5. 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.
  6. Remove from pan and place onto wire rack to cool.
Sauce
  1. Break dark chocolate into small pieces.
  2. Combine all ingredients in a saucepan, and stir over a low heat until chocolate has melted.
  3. Serve immediately as a hot sauce poured over individual slices, or chill in the fridge to spread over as icing.
Recipe Notes

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.

Print Recipe
Gooey Chocolate Cake and Sauce With Sneaky Veggies
hidden veggie Chocolate Cake and Sauce
Course Desserts
Cuisine Chocolate
Servings
people
Ingredients
Cake
  • 1 tsp olive or coconut oil
  • 1 1⁄4 tsp baking powder
  • 1⁄2 tsp salt
  • 1 tbsp vanilla essence
  • 1 cup beetroot puree
  • 2 eggs
  • 3⁄4 cup zucchini puree
  • 1 cup coconut sugar or a natural sweetener blend such as Natvia
  • 1 1⁄4 cups wholemeal flour
  • 1⁄2 cup raw cacao or cocoa powder
Sauce
  • 160 ml smooth light ricotta
  • 40 g dark chocolate
  • 2 tsp vanilla essence
  • 1 tbsp coconut sugar or a natural sweetener blend such as Natvia
  • 2 tbsp skim milk
Course Desserts
Cuisine Chocolate
Servings
people
Ingredients
Cake
  • 1 tsp olive or coconut oil
  • 1 1⁄4 tsp baking powder
  • 1⁄2 tsp salt
  • 1 tbsp vanilla essence
  • 1 cup beetroot puree
  • 2 eggs
  • 3⁄4 cup zucchini puree
  • 1 cup coconut sugar or a natural sweetener blend such as Natvia
  • 1 1⁄4 cups wholemeal flour
  • 1⁄2 cup raw cacao or cocoa powder
Sauce
  • 160 ml smooth light ricotta
  • 40 g dark chocolate
  • 2 tsp vanilla essence
  • 1 tbsp coconut sugar or a natural sweetener blend such as Natvia
  • 2 tbsp skim milk
hidden veggie Chocolate Cake and Sauce
Instructions
Cake
  1. Preheat oven to 180°C.
  2. Whisk together eggs, oil, sugar, zucchini puree and vanilla.
  3. Sift flour, baking powder, salt and cacao, then stir into wet ingredients.
  4. Add pureed beetroot and stir until well combined.
  5. 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.
  6. Remove from pan and place onto wire rack to cool.
Sauce
  1. Break dark chocolate into small pieces.
  2. Combine all ingredients in a saucepan, and stir over a low heat until chocolate has melted.
  3. Serve immediately as a hot sauce poured over individual slices, or chill in the fridge to spread over as icing.
Recipe Notes

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.