Ingredients

• 61g (¼ cup) Roasted Beet Puree (see Instructions)
• 3 tbs Unsweetened Vanilla Almond Milk
• 8g (1 tbs) Ground Flaxseed
• 1 tsp Vanilla Extract
• 1 tsp Natural Butter Flavor
• 26g (3 tbs) Sweet White Sorghum Flour
• 1 tbs Unsweetened Natural Cocoa Powder
• 1 tsp Double-Acting Baking Powder
• 4 packets Natural Sweetener (stevia, Truvia, etc.)
• tiny pinch of Salt

Instructions

For the Roasted Beet Puree:

• Preheat the oven to 400 degrees Fahrenheit.
• Rinse and gently scrub 1 medium beet, then wrap it in foil.
• Place the beet on a pan and bake for 1 hour, or until a fork pierces through the center with ease. Carefully unwrap the beet and let cool for 30 minutes.
• Scrape off the beet skin (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.

For the Cake:

• Spray 2 standard ramekins with cooking spray.
• In a medium-sized bowl, whisk together the almond milk, beet puree, ground flaxseed, vanilla extract, and butter flavor.
• Add in the sorghum flour, cocoa powder, baking powder, sweetener, and salt.  Whisk until completely combined.
• Scoop the batter into the prepared ramekins and microwave them both for ~90 seconds, or until the surfaces spring back when tapped.  Let cool.  Serve with cream cheese frosting and shaved chocolate.  Enjoy!