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Histamine Friendly Raspberry Beetroot Cake

April 11, 2020 by taniasurrow 4 Comments

Last weekend I pulled up the last beets from the ground in our little garden. It has been a great year in terms of beets for us, so there has been lots of room for experimenting with new way of eating beets. And this histamine friendly raspberry beetroot cake is definitely my favorite beetroot experiment of the year.

Histamine Friendly Raspberry Beetroot Cake with Ruby Chocolate glaze

It actually all started with a fairly classic banana cake recipe from my childhood in Denmark, one day when I was talking cake recipes with my sister. And she told me that she almost always make her banana cake with white chocolate and berries. It sounded so good that I just had to try it. And it was indeed beyond yum, and a very fresh tasting take on a banana cake.

Histamine Friendly Raspberry Beetroot Cake with Ruby Chocolate glaze

I have since worked a bit on making a more histamine friendly version of the cake without the banana. Which has resulted in this more histamine friendly raspberry beetroot cake.

Histamine Friendly Raspberry Beetroot Cake with Ruby Chocolate glaze

A little part of me wanted to name it the “Orange you glad I didn’t say Banana” cake. But when I joked about it on instagram nobody seemed to get it. So either I’m the only one who loved that movie or my sense of humor is off 😉 Who knows 😉 If you know which movie I’m thinking off, and love it too, please write a comment so I know I’m not the only person in the world who loves it.

Histamine Friendly Raspberry Beetroot Cake with Ruby Chocolate glaze
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Histamine Friendly Beetroot Raspberry Cake with Ruby Chocolate Glaze

Histamine Friendly Raspberry Beetroot Cake

  • Author: Tania Surrow Larsen – The Histamine Friendly Kitchen
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 1 hour 10 minutes
  • Yield: 16 slices 1x
  • Category: Cake
  • Method: Baking
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Description

Deliciously moist raspberry beetroot cake covered with ruby chocolate. Perfectly balanced cake with a lovely freshness from the raspberries.


Ingredients

  • 3 eggs
  • 170 g / 6 oz sugar
  • 130 g / 4.6 oz spelt flour
  • 1 tsp baking powder
  • 100 g / 3.5 oz butter (melted and cooled down)
  • ca. 125 g /  4.4 oz beetroot (boiled and pureed)
  • ca. 100 g / 3.5 oz raspberries (frozen and finely chopped)*
  • ca. 100 g / 3.5 oz white chocolate chips (optional)

Ruby Chocolate glaze (optional):

  • 150 g / 5.3 oz ruby chocolate*
  • 3 tbsp coconut oil
  • any decorations you like – I used a little pistachios and some freeze dried raspberries

 


Instructions

  1. Turn on the oven to 175 °C (350 °F) and line your baking mold/ loaf pan with grease proof baking paper.
  2. Whisk together the eggs and sugar, until they are fully combined and have become a light yellow airy mix. I do this in my mixer.
  3. Mix the spelt flour with the baking powder and fold the flour mix gently into the airy egg mixture in small portions alternating with the melted butter.
  4. Once the flour mix, butter and egg mixture has been fully combined gently fold in the pureed cooked beetroot and the finely chopped frozen raspberries. Followed by the optional white chocolate chips.
  5. Transfer the cake batter to the baking mold/ loaf pan lined with baking paper. Place the cake in a preheated oven (175 °C/ 350 °F) and bake for ca. 55 min (keep an eye on it as baking time can vary from oven to oven).
  6. Once done, take it out of the oven. let it cool down for a bit before turning it out on a cooling rack. Let it cool down to room temperature.

Ruby Chocolate glaze (optional):

  1. Melt the Ruby Chocolate together with the coconut oil au bain marie.
  2. Pour over the cooled down cake and add any decorations you like.

Notes

  • If you don’t tolerate raspberries, or haven’t reintroduced them yet. Then you can switch them out with blueberries or blackberries.
  • The ruby chocolate glaze is optional. The cake is lovely without it too. You can make a white chocolate glaze instead of the ruby chocolate glaze if you don’t tolerate ruby chocolate. But in that case leave out the white chocolate chips inside the cake. Ruby chocolate has a sweet fruity flavor where white chocolate is just sweet.
24020.6 g13.3 g0 g28.4 g1.5 g3.3 g

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Histamine Friendly Beetroot Raspberry Cake with Ruby Chocolate glaze

*In all disclosure the links to amazon above are affiliate links, which means that if you click on one of the products in question and buy it, I get a small commission. This will hopefully help me cover some of the costs to running this blog. However, it does not cost you anything additional when you order through one of these links.

Filed Under: All recipes, Desserts, Snacks, spring, Summer, Sweet Treats, Sweets

Previous Post: « Histamine Friendly Sweet Potato Turmeric Puffs

Reader Interactions

Comments

  1. Ila says

    June 1, 2020 at 19:58

    hi there. just to let you know that your ‘ruby chocolate’ link to amazon goes to a ruby ring not to chocolate!

    Reply
    • taniasurrow says

      June 17, 2020 at 20:29

      Hi Ila,

      Yes I realized that myself as well the other day. I fixed it, and it should be working correctly now. Thank you for letting me know.

      Tania

      Reply
  2. Sophie says

    June 18, 2020 at 14:32

    I made this cake with gluten free flour and it was delicious!! I’m going to make it again this weekend. Thank you for hearing the recipe. X

    Reply
    • taniasurrow says

      June 18, 2020 at 18:09

      Awesome Sophie,

      Could you share with kind of gluten free flour you used and how much?

      Thank you 🙂

      Reply

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Hi and welcome to my Blog "The Histamine Friendly Kitchen"!
I want to dedicate this blog to recipes low in histamine or "histamine friendly" as I like to say, just to put a little positive spin on it ;) I hope you will enjoy these recipes. Feel free to leave a comment and add your own personal twist to the recipes :)

Tania Surrow Larsen

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