Name: Low Sugar Chocolate Beetroot Sandwich Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Western
Ingredients: 150ml rapeseed oil, plus extra for greasing; 250g cooked beetroot; 50g cocoa powder; 140g plain wholewheat flour; 100g plain white flour; 50g ground almonds; 200g xylitol (such as Total Sweet); 2 tsp baking powder; 1 tsp bicarbonate of soda; 2 large eggs; 2 tsp vanilla extract; 50ml skimmed milk; 150ml pot natural bio-yogurt; 2 tbsp cocoa powder; 100g xylitol (such as Total Sweet); 150ml pot double cream

Introduction

This low sugar chocolate sandwich cake is a rich and moist treat that cleverly uses beetroot for natural sweetness and moisture. Made with xylitol instead of regular sugar, it offers a lower-calorie indulgence without sacrificing flavor. Perfect for anyone looking to enjoy a healthier chocolate dessert.

A two-layer chocolate cake sits on a white cake stand with a wide base, placed on a folded patterned cloth. The bottom layer is thick and dark brown with a smooth texture. Between the layers, there is a thick spread of light brown frosting that looks creamy. On top of the cake, the same light brown frosting is swirled into large, soft peaks, decorated with bits of chocolate. The background shows a white marbled texture surface with soft lighting, giving the cake a fresh and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150ml rapeseed oil, plus extra for greasing

250g cooked beetroot

50g cocoa powder

140g plain wholewheat flour

100g plain white flour

50g ground almonds

200g xylitol, such as Total Sweet

2 tsp baking powder

1 tsp bicarbonate of soda

2 large eggs

2 tsp vanilla extract

50ml skimmed milk

150ml pot natural bio-yogurt

2 tbsp cocoa powder (for the cream)

100g xylitol such as Total Sweet (for the cream)

150ml pot double cream

Instructions

Step 1: Preheat the oven to 160°C (140°C fan or gas mark 3). Grease and line the base of two 20cm sandwich tins with baking parchment.

Step 2: To prepare the chocolate cream, stir the natural yogurt together with 2 tablespoons of cocoa powder and 100g xylitol until completely blended. Set aside to allow the xylitol to dissolve.

Step 3: Blitz the cooked beetroot in a food processor until it forms a thick puree. Add the cocoa, both flours, ground almonds, 200g xylitol, baking powder, and bicarbonate of soda. Pulse briefly to combine.

Step 4: Add the eggs, 150ml rapeseed oil, vanilla extract, and milk to the beetroot mixture. Blitz again until you have a smooth liquid batter.

Step 5: Divide the batter evenly between the two prepared tins. Work quickly to avoid losing the rising power of the baking agents. Bake for 25-30 minutes, or until a skewer inserted into the centers comes out clean.

Step 6: Allow the cakes to cool for a few minutes in their tins, then turn out onto a wire rack to cool completely. Once cool, carefully peel away the lining paper.

Step 7: Whip the double cream until it holds its shape. Stir the prepared cocoa and yogurt mixture, then fold in all but 2 teaspoons of it into the whipped cream.

Step 8: Spread one third of the chocolate cream onto one of the cooled cake layers. Top with the second cake layer and spread the remaining cream on top to create a swirly finish.

Step 9: Dot the reserved 2 teaspoons of cocoa and yogurt mixture on top and gently feather it in with the end of a teaspoon for decoration.

Tips & Variations

For a vegan version, substitute eggs with flax eggs and use plant-based yogurt and cream alternatives.

If you cannot find xylitol, you can substitute with erythritol or a natural sweetener of your choice, adjusting quantities to taste.

Adding a teaspoon of espresso powder to the batter can enhance the chocolate flavor without making the cake taste like coffee.

Make sure to return the cake to room temperature before serving to enjoy the best texture and flavor.

FAQs

What is xylitol and why use it?

Xylitol is a natural sweetener derived from woody plant fibers like sweetcorn husks and birch trees. It has the same sweetness and granular texture as sugar but contains 40% fewer calories and a lower glycemic index. It also helps protect teeth from decay and is a great alternative for reducing sugar intake.

Can I use regular sugar instead of xylitol?

Yes, you can substitute xylitol with regular sugar in equal amounts. Keep in mind that this will increase the sugar content and calorie count of the cake. Adjust sweetness to taste and note that the texture might vary slightly.