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Coconut and vanilla cake (with hidden beetroot)
Coconut and vanilla cake (with hidden beetroot) perfect for the lunchboxes, freezer friendly and kid friendly. Dairy free and so yummy!
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
20
squares perfect for lunches
Calories:
128
kcal
Author:
Kylie
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Ingredients
▢
2
eggs
▢
2
cups
self raising flour
▢
1
teaspoon
vanilla paste
▢
90
grams
coconut oil
melted
▢
½
cup
coconut sugar
▢
⅔
cup
coconut milk
▢
2
beetroots
peeled and blitzed with ¾ cup water until smooth
Instructions
Preheat oven to 180 degrees.
Grease and flour a 21cm square cake tin. Or use a silicone one.
combine all the ingredients in a mixer and mix until well combined.
Bake at 180 degrees for 40 minutes or until a skewer inserted in the middle comes out clean.
Cool in the pan for 10 minutes before flipping out onto a wire rack.
Wait until completely cool before serving.
Nutritional Information
Serving:
1
slice
|
Calories:
128
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
19
mg
|
Sodium:
161
mg
|
Sugar:
5
g
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