Dairy-Free Beetroot Slice
Delightfully moist and packed with rich earthy flavors, the Dairy-Free Beetroot Slice is a healthier twist on a classic baked treat. Featuring vibrant raw beetroot paired with warming spices like cinnamon and nutmeg, this slice strikes the perfect balance between sweet and wholesome. Made entirely dairy-free with applesauce and coconut oil for natural moisture, it’s ideal for those with dietary restrictions. Chopped walnuts add a satisfying crunch, while the vibrant hue of beetroot makes each slice a feast for the eyes as well as the palate. Ready in just over an hour, this easy-to-prep recipe is perfect for brunch, an afternoon snack, or even a unique dessert served alongside a dollop of coconut cream. Enjoy this versatile, crowd-pleasing treat that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 medium raw beetroot
- 1.5 cups plain flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup brown sugar
- 0.5 cup coconut oil, melted
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.5 cup walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper or grease it lightly with coconut oil.
Wash and peel the beetroot. Grate them using a medium-sized grater.
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well to ensure all the dry ingredients are mixed evenly.
In another bowl, whisk together the brown sugar, melted coconut oil, applesauce, and vanilla extract until well combined.
Add the eggs to the wet mixture and whisk until smooth and slightly frothy.
Fold the grated beetroot into the wet mixture, ensuring it is evenly distributed.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix to avoid a dense slice.
Fold in the chopped walnuts into the batter.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and allow it to cool in the pan for about 10 minutes.
Transfer to a wire rack to cool completely before slicing.
Cut into 12 slices and serve. This slice is delightful on its own or topped with a dollop of coconut cream.
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 131.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 278 mg | 21% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
