Healthy Single-Serving Red Velvet Microwave Cake

• Vegetarian
• Gluten free

• Produce

  • 61 g Beet puree, roasted

• Refrigerated

  • 3 tbsp Vanilla almond milk, unsweetened

• Baking & Spices

  • 1 tbsp Cocoa powder, Unsweetened Regular
  • 1 tsp Double-acting baking powder
  • 1 tiny pinch Salt
  • 51 g Sorghum flour, Sweet White
  • 4 packets Sweetener, natural
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 8 g Flaxseed, ground

• Dairy

  • 1 tsp Butter flavor, Natural

Found on dessertswithbenefits.com

Description

Ingredients

• 61g (¼ cup) Roasted Beet Puree (see Directions)
• 3 tbs Unsweetened Vanilla Almond Milk
• 8g (1 tbs) Ground Flaxseed
• 1 tsp Vanilla Extract
• 1 tsp Natural Butter Flavor
• 51g (3 tbs) Sweet White Sorghum Flour
• 1 tbs Unsweetened Regular Cocoa Powder
• 1 tsp Double-Acting Baking Powder
• 4 packets Natural Sweetener (stevia, Truvia, etc.)
• tiny pinch of Salt

Directions

• For the Roasted Beet Puree: Preheat the oven to 400 degrees Fahrenheit. Rinse and gently scrub 1 medium beet, then wrap it in foil. 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. 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: Spray 2 standard ramekins with cooking spray. In a medium-sized bowl, whisk together the almond milk, beet puree, ground flaxseed, vanilla extract, and butter flavor. Add in the sorghum flour, cocoa powder, baking powder, sweetener, and salt.  Whisk until completely combined. 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!

Nutrition