Okay, fellow kitchen adventurers, let's talk cake! But not just any cake – we're diving headfirst into the surprisingly delicious world of vegan beetroot chocolate cake. I know, I know, beetroot in a cake? Trust me on this one!
So, picture this: a grey, drizzly day (we've all been there), and your mood is about as bright as the sky. What's a food lover to do? Bake, of course! And not just any bake, but a decadent, deeply chocolatey creation that's secretly packed with the goodness of beetroot. Think of it as your own little mood-boosting super-secret.
Now, let me tell you a little story about my oven. Our trusty old SMEG decided to go on strike. Repairmen? Nope, not interested. "Get a new one," they said. But who has an extra two grand lying around? So, we (my wonderful partner and I), decided to go full DIY mode. It was a bit like that time my partner tried to fix the coffee machine – a comedy of errors waiting to happen. Turns out, a serial number sticker is a big deal to repair people - who knew?!
After what felt like an eon of online research and a near-gouging-of-our-newly-refinished-floor incident (thanks to a helpful forum, disaster was averted!) we managed to find the right connector. We thought this was it - success - only to find... nothing. Zip. Nada. My partner, not one to give up easily, then started checking cables (seriously!). Just when he was about to throw in the towel, he had an epiphany! It turned out our oven clock needed to be set for the oven to work, like some kind of weird safety lockout feature. And just like that, our oven sprung back to life! Cue the celebratory happy dance! And the first thing to celebrate with was this amazing cake!
This isn't just any chocolate cake, my friends. The beetroot works its magic, making it incredibly moist and tender. And the best part? You can't even taste the beetroot! It's like a little ninja ingredient, working in secret to create the most fabulous texture.
If you are feeling indulgent, (and let's face it you probably are!) I highly suggest you top it with a luscious layer of chocolate ganache and maybe a sprinkle of chopped chocolate inside the cake for extra chocolatey goodness. So, are you ready to ditch the drizzle and embrace the chocolate? I know I am.
The Recipe:
Ingredients:
For the Cake:
- 60 ml / ¼ cup strong brewed coffee (or use more plant milk)
- 60 g / heaping ¼ cup coconut oil
- 180 g / 6.35 oz raw beetroot, peeled and sliced
- 180 ml / ¾ cup lukewarm plant milk (almond, soy, etc.)
- 200 g / 1 cup sugar (or coconut sugar for refined sugar-free)
- 75 g / ¾ cup cocoa powder (natural, not Dutch processed)
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 160 g / 1 ¼ cups white all-purpose flour (or a gluten-free blend)
Optional Chocolate Ganache:
- 100 g / 3 ½ oz dark (70%) vegan chocolate
- 100 ml / ⅓ cup + 1 tbsp full-fat coconut milk
Instructions:
- Preheat your oven to 180°C / 355°F (no fan). Grease and line a 2 lb cake tin.
- Melt the coconut oil with hot coffee.
- Blend the sliced beetroot with the coffee-oil mixture and lukewarm plant milk until smooth.
- Pour the beetroot mixture into a large mixing bowl, then stir in the sugar.
- Sift in the cocoa powder, salt, baking powder, and baking soda, followed by the flour.
- Gently fold the dry ingredients into the wet until just combined (avoid overmixing).
- Pour the batter into your prepared tin and bake for 55-57 minutes or until a toothpick comes out clean.
- Let the cake cool completely before icing (if using).
- For the ganache, chop the chocolate, pour hot coconut milk over, wait 5 mins then stir into a smooth and glossy ganache. Allow it to thicken slightly before pouring over cake.
- Decorate with chocolate shavings (optional) and serve
Notes:
-
If you aren't using coffee you can just add more plant milk. Also, you can add some chopped chocolate to the cake batter instead of using the ganache.
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Cake tin sizes can vary so measure the volume if you aren't sure - the batter should not fill more than 2/3 - 3/4 of the tin
Let me know what you think! Tag me on social if you try it!
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