| Servings | Prep Time | Cooking Time |
| 8 portions | 10 minutes | 35 minutes |
| Calories | WW | Slimming World |
| 82kcal | 1Smart Points (Flex/Freestyle) | 1.5Syns |
| Per portions | Per portions | Per portions |
INGREDIENTS
- For the Cake
- 50 g Self Raising Flour for 8 syns
- 3.5 tbsp Granulated Sweetener
- 25 g Cocoa Powder we used Dr Oetker Fine Dark Cocoa Powder for 4 syns
- 5 Eggs
- 60 g Beetroot Cooked, plus 1 tbsp of the beetroot juice
- For the Icing – Optional
- 3 tbsp Granulated Sweetener
- 2 tsp Sweet Freedom Choc Shot for 0.5 syns per tsp
- 1 tsp Water
INSTRUCTIONS
For the Cake
- Finely grate the beetroot and set aside. Separate the egg whites from the yolks
- Mix together the flour, cocoa powder, sweetener, egg yolks, grated beetroot and the beetroot juice
- In another bowl whisk the egg whites until they form soft peaks
- Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly
- Pour the mixture into a loaf tin (I lined the bottom with baking parchment and gave it a quick spray with Frylight just in case)
- Bake for 25 minutes at 180ºC until golden brown or until the knife comes out clean. Don’t be tempted to check it before 25 minutes or the cake will sink!
- Turn the heat down to 150ºC and bake for another 10 minutes
- Leave to cool, and then cut into 8 equal slices
- Serve on its own or drizzled with chocolate icing
For the Icing
- Simply mix the 3 tbsp of Nativa Icing Mix with the Choc Shot and water then drizzle over the cake to serve
