Strawberry and chocolate beetroot cake
Try our indulgent yet heart-healthy chocolate, strawberry and beetroot cake - perfect for parties and bake sales!
Chocolate and banana cake
If you're craving something sweet, try a slice of our healthy chocolate cake served with some fresh fruit.
Meal type: Dessert, Snack
Serves: 12 (Suitable for freezing)
Total time: 1 hour 15 minutes
Preparation: 15 minutes
Cook: 1 hour
- Line a 900g (2lb; approximately 22x12cm) loaf tin with baking paper. Set oven to 180°C /160°C fan or gas mark 4.
- Chop the dates as finely as possible, then mash with the banana until almost pureed.
- Stir the flax seeds into the milk and leave for 10 minutes to allow the seeds to soak.
- Mix the flour, cocoa and oats together in a medium bowl then stir in the banana and flax mixtures. Stir together, then spoon into the loaf tin and spread the top smooth with the back of a spoon.
- Bake for 1 hour or until a knife inserted in the centre comes out cleanly. Allow to cool completely then turn out of the tin and serve thinly sliced.
How we made it healthier
This cake does not need any sugar as the sweetness comes from the dates and banana.
Nutritional Information
Each Portion Contains:
Energy
472kJ
112kcal
6%
Carbs
18.4g
-
Fibre
2.8g
9%
Fat
2.9g
Medium
4%
Saturates
0.7g
Low
4%
Sugar
5.7g
Medium
6%
Salt
0.13g
Low
2%
% = an adult's reference intake
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Ingredients
50g (2oz) medjool dates, stoned (about 6 dates)
130g (4½ oz) peeled ripe banana (1 medium banana)
50g (2oz) milled flax seeds
200ml (7fl oz) skimmed milk
150g (6oz) self-raising flour
25g (1oz) cocoa powder
40g (1½ oz) porridge oats
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