Emma Newlyn Yoga

Yes, you really can have cake for breakfast! Completely gluten free, free of flour and refined sugar, and full of healthy ingredients. Whip this up for luxurious yet totally healthy dessert, or keep it in the fridge to slice and devour throughout the week. If you don’t consume eggs, try using 2 tbsp apple puree per egg, or make ‘flax’ eggs by mixing 2 tbsp flax with 4 tbsp water per egg.

INGREDIENTS

• 1 medium – to – large beetroot
• 3 ripe bananas
• Small amount of water
• 2 eggs
• 4 squares dark chocolate, melted
• 4 tbsp ground almonds
• 3 tbsp coconut oil + a little more for greasing
• 4 tbsp cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda 
• 2 tbsp maple syrup

FILLING & FROSTING INGREDIENTS

• 5 tbsp Greek yoghurt or coconut yoghurt
• 2 tsp beetroot powder (optional)
• 1 tbsp maple syrup, or 2 tsp stevia

METHOD

1. Chop the beetroot into chunks and add to a pan
2. Add just enough water to almost cover the beetroot, and steam for 10 minutes until soft
3. Take off the heat and leave to cool for a couple of minutes and pre-heat the oven to 175C
4. Add the bananas, beetroot and beetroot water to a blender and whizz to create a puree
5. In a large mixing bowl, combine the puree and all other ingredients and mix briefly to form a cake-batter consistency
6. Grease 2 20cm cake tins with coconut oil and divide the mixture evenly between them
7. Place on the bottom shelf of the oven and bake for about 15 minutes, or until the two halves are springy when gently pressed
8. Remove from the oven and leave for a couple of minutes, then remove from the cake tins and leave to cool completely

For the filling & frosting

1. Mix all frosting ingredients together in a large bowl
2. Scoop half the mixture onto the bottom layer of cake and use a spatula or knife to spread gently, all the way to the edge
3. Place the next layer of cake on top, then smooth over the second scoop of frosting
4. Decorate with a sprinkle of cocoa, cacao nibs or goji berries if you have them
5. Enjoy!