Chocolate Beetroot Cake with Chocolate Frosting
I’ve always loved making cakes, but more the traditional way with eggs and butter.
As a plant-based eater, I’ve now made many cakes without eggs and butter, and they are good, but not always great. Unless it’s a banana cake!
So, when I heard that beetroot worked well to keep the cake super moist, I thought I’d give it a go. I’m not a fan of beetroot, in fact, I don’t like it at all. You can imagine my scepticism here.
I used one of my usual classic vegan cake recipes and added beetroot. To say I was pleasantly surprised is an understatement. My kids absolutely devoured it and they don’t even love chocolate cake that much. I wasn’t sure when I ate the first slice, I could taste a hint of beetroot, but it grew on me. My husband was not a fan. My ‘non-vegan’ niece gave it a big thumbs up. It’s over to you now. Give it a try. I’d love to know your thoughts.
- 200 grams beetroot
- 1 1/2 half cups plain white unbleached flour
- 1/2 cup coconut sugar
- 3 tablespoons maple syrup
- 3/4 cup plant-based milk (I used soy milk)
- 3 tablespoons apple cider vinegar
- 1/2 cup raw cacao
- 1/2 cup coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon bicarb soda
- 180 grams dark chocolate
- 1 tablespoon of peanut butter
- 1 tablespoon maple syrup
- 1/4 cup of coconut cream
- Boil beetroot until soft, strain and set aside to cool.
- Blend milk and apple cider vinegar until it foams up – set aside for a couple of minutes.
- Add to the milk and vinegar, coconut oil, maple syrup and coconut sugar and blend.
- Add cooled beetroot.
- Move mixture to a bowl and combine the flour, bicarb soda, baking powder and cacao.
- Pour into a round cake tin.
- Bake at 180 degrees for 35 mins or until cooked.
- Melt the chocolate (best method is to place a stainless-steel bowl over the top of a saucepan with a shallow amount of boiling water).
- Once melted add maple syrup and peanut butter (add more maple syrup depending on how sweet you like your frosting).
- Add the coconut cream and stir (don’t shake the can. Open and scoop the thickest, creamiest part of the coconut cream into the chocolate mixture).
- Once the cake has cooled spread lashings of the frosting. This icing doesn’t need to be kept in the fridge. At room temperature, it will stay nice and thick.