This single-serving Red Velvet Microwave Cake is made with a secret ingredient, shhh! And did I mention it's totally healthy enough for breakfast?
Ingredients
61g(¼ cup)Roasted Beet Puree(see Instructions)
3tbsUnsweetened Vanilla Almond Milk
8g(1 tbs)Ground Flaxseed
1tspVanilla Extract
1tspNatural Butter Flavor
26g(3 tbs)Sweet White Sorghum Flour
1tbsUnsweetened Natural Cocoa Powder
1tspDouble-Acting Baking Powder
4packetsNatural Sweetener(stevia, Truvia, etc.)
tiny pinchofSalt
Instructions
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 Facts
Healthy Single-Serving Red Velvet Microwave Cake
Amount Per Serving (1 entire recipe)
Calories 190Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 620mg27%
Carbohydrates 36g12%
Fiber 8g33%
Sugar 5g6%
Protein 6g12%
Vitamin A 200IU4%
Calcium 450mg45%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.