MISS BAKSEL

Healthy red velvet

There are a few things in the editorial office that make us lyrical. Apple pie (when the bell rings and it's actually always the postman), puppies (every day, thousands of Facebook tags disappear from our screen), images of handsome men (curious what we consider handsome? Take a look here.) and thus: red velvet cake. But yes, that last one doesn't really contribute to our bikini body that is being worked on en masse. Therefore, today a healthy variant of this calorie bomb. Without mountains of sugar and colorings, with natural colorings and a yogurt icing. You can enjoy a nice piece of cake this afternoon without worries.

Healthy red velvet

Ingredients:

– 100 grams of spelt flour

– 100 grams of almond flour

– 2 overripe bananas (the blacker, the better)

– 3 eggs

– 1 cooked beetroot

– 1.5 teaspoons of baking powder

– 3 tablespoons of maple syrup (+ 1 tablespoon for the icing)

– 5 medjool dates, soaked in hot water

– 150 grams of Greek yogurt

– pinch of salt

– pulp of a vanilla pod

– 1 teaspoon of raw cocoa

Preparation:

1. Preheat the oven to 100 degrees and line the cake tin with baking paper.

2. Put the banana, dates, beetroot, and eggs in the blender. Blend until a smooth mixture forms.

3. In a large bowl, mix the flour, salt, baking powder, and maple syrup together.

4. Add the banana mixture, along with the cocoa powder.

5. Pour the mixture into a springform pan lined with baking paper.

6. Bake the cake for 45 minutes.

7. In the meantime, mix the Greek yogurt with the maple syrup and vanilla and place it in the refrigerator until the cake is ready.

8. Cut the cake in half widthwise and spread it with the yogurt. Then place the cake layer on the yogurt.
Enjoy!