Ingredients
- 61g (¼ cup) Roasted Beet Puree (see Instructions)
- 3 tbs Unsweetened Vanilla Almond Milk
- 8g (1 tbs) Ground Flaxseed
- 1 tsp Vanilla Extract
- 1 tsp Natural Butter Flavor
- 26g (3 tbs) Sweet White Sorghum Flour
- 1 tbs Unsweetened Natural Cocoa Powder
- 1 tsp Double-Acting Baking Powder
- 4 packets Natural Sweetener (stevia, Truvia, etc.)
- tiny pinch of Salt
Instructions
For the Roasted Beet Puree:
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Preheat the oven to 400 degrees Fahrenheit.
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Rinse and gently scrub 1 medium beet, then wrap it in foil.
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Place the beet on a pan and bake for 1 hour, or until a fork pierces through the center with ease. Carefully unwrap the beet and let cool for 30 minutes.
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Scrape off the beet skin (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.
For the Cake:
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Spray 2 standard ramekins with cooking spray.
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In a medium-sized bowl, whisk together the almond milk, beet puree, ground flaxseed, vanilla extract, and butter flavor.
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Add in the sorghum flour, cocoa powder, baking powder, sweetener, and salt. Whisk until completely combined.
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Scoop the batter into the prepared ramekins and microwave them both for ~90 seconds, or until the surfaces spring back when tapped. Let cool. Serve with cream cheese frosting and shaved chocolate. Enjoy!
