Myofusion Flour-free Chocolate and Beetroot Cake

Myofusion Flour-free Chocolate and Beetroot Cake
Myofusion Flour-free Chocolate and Beetroot Cake
Print
Ingredients
  1. 500 g cooked, unseasoned beetoot, peeled and puréed
  2. 4 large free-range eggs
  3. 4 scoops Isofusion or a protein blend like Myofusion, chocolate flavor
  4. Favorite sweetener. For example 50 g stevia or 4 tablespoons honey
  5. 1 teaspoon vanilla extract
  6. 80 sugarless cocoa powder
  7. 1 tablespoon extra cocoa powder for dusting
  8. 1 teaspoon gluten-free baking powder (if you want your cake to be gluten-free)
  9. Pinch of salt
  10. 125g ground almonds
  11. 4 tablespoons olive oil or coconut oil
Instructions
  1. Combine thoroughly all the ingredients by an electric mixer.
  2. Scrape the mixture into a silicon mold and bake in a 350° F oven for 35-40 minutes or until a skewer inserted into the centre comes out clean.
  3. Remove from the oven and leave the cake to cool.
  4. Turn the cake out.
  5. Sprinkle with some more cocoa powder (optional).
Notes
  1. If you use a protein blend, the cake is softer. Whey protein makes the cake dryer.
  2. When the cake is completely cool, dust with cocoa powder (optional). Serve on its own or with crème fraiche, protein fluff or protein ice-cream.
A Bodybuilder's Pantry http://bodybuildingpantry.com/
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy.