Updated: Aug 20
By popular demand - I bring youth recipe that was featured in cycling weekly magazine.
And whilst you're baking - listen to a podcast with me :D
These cocoa caffeine kick cakes, will give you that extra kick that you need to keep going. They are made with fresh bets, to keep them moist and delicious and to make you even faster. PLUS they are also gluten and dairy free, and only sweetened with dates – as in most of my baking recipes.
Now this cake has the extra secret of also being half a cup of coffee (if your yield is 8 cakes) But if you’re taking it easy and not having caffeine, just skip the coffee and drop some chocolate chips into the batter and you’ll have yourself an amazing chocolate cake.
These keep in the fridge for 3-4 days and in the freezer for up to 3 months – so make plenty!
Caffeine kick cakes
Prep time 10 minutes.
Baking time 25 min.
· Food processor
· Muffin tray – this is important or else they are going to be very flat!
· Muffin Paper cups - optional
· 200 g (1/2lb) beets, raw, peel and cut into chunks.
· 2 large eggs or 3 small
· 12 medjool dates - pitted (120g or 2/3 cups)
· 2 tbsp. coconut oil