Nut-Free Beetroot Slice
Elevate your dessert game with this decadent Nut-Free Beetroot Slice, a delightful twist on traditional chocolate treats that combines rich cocoa flavor with the earthy sweetness of fresh beetroot. Perfect for those with nut allergies, this recipe uses nutrient-packed grated beetroot to add a natural sweetness and moist texture to every bite while staying completely nut-free. Quick to prepare in just 20 minutes, the recipe features simple pantry staples like all-purpose flour, unsalted butter, and cocoa powder, along with a hint of vanilla for added depth. This crowd-pleasing slice is baked to perfection in under 35 minutes, yielding 12 delicious squares that are both indulgent and wholesome. Whether you’re serving these as a snack or finishing off a meal with flair, the Nut-Free Beetroot Slice is a showstopper that’s sure to win hearts. Perfect for nut-free diets, chocolate lovers, and anyone looking for a unique twist on dessert classics!
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Recipe Information
Ingredients
- 2 medium-sized, raw Beetroot
- 150 grams All-purpose flour
- 30 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Caster sugar
- 125 grams Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 60 milliliters Milk
Instructions
Preheat your oven to 180°C (355°F). Grease and line a 20x20 cm (8x8 inch) baking tin with parchment paper.
Peel and grate the beetroot using a fine grater. Set aside. You should have approximately 1 cup of grated beetroot.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat together the caster sugar and unsalted butter until light and fluffy.
Add the eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Fold the grated beetroot into the wet mixture until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking tin, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Allow the beetroot slice to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, slice into 12 equal squares and serve.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 171.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 259 mg | 20% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1657 mg | 35% | |
*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.
