Rich Vegan Beetroot and chocolate Cake

Vegan Chocolate Beetroot Cake

Ingredients:

• 60g (¼ cup) vegetable oil (or coconut oil)
• 60ml (¼ cup) strong coffee
• 180g (1½ cups) raw beetroot, very finely sliced
• 180ml (¾ cup) plant-based milk (oat, almond, soy, coconut, etc.)
• 75g (¾ cup) cocoa powder
• 200g (1 cup) sugar (a mix of white and brown sugar, or coconut sugar as a refined sugar alternative)
• 160g (1¼ cups) flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ¾ teaspoon baking soda

For the Topping:

• 100ml (⅓ cup + 1 tablespoon) full-fat coconut cream
• 100g (3.5 oz) dark chocolate (70-80%)
• Cocoa nibs, shaved coconut, or fresh raspberries for decoration

Method:

1. Prepare the Wet Ingredients:

   • In a small bowl, mix together the strong coffee, plant-based milk, and vegetable oil (or coconut oil).
   • Place the finely sliced beetroot in a stand mixer, blender, or NutriBullet along with half of the liquid mixture. Blend until the beetroot is fully pureed and the mixture is smooth.

2. Mix the Batter:

   • Pour the beetroot mixture into a large bowl. If you notice any large beetroot lumps, blend them again with a bit more liquid to ensure everything is smooth.
   • Add the remaining coffee, milk, and oil mixture to the bowl with the beetroot puree.
   • Stir in the sugar to allow it to dissolve.

3. Combine Dry and Wet Ingredients:

   • In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
   • Sift the dry ingredients into the beetroot mixture in three batches, folding gently after each addition to avoid lumps. Ensure the flour is fully incorporated.

4. Bake the Cake:

   • Pour the batter into a lined loaf tin.
   • Bake in a preheated oven at 175-180°C (350°F) for 55 minutes. Test with a wooden toothpick or skewer; it should come out clean. If the cake is not fully cooked, continue baking for another 10-15 minutes. If the top is browning too quickly, cover it with foil around the 45-minute mark.

5. Prepare the Topping:

   • While the cake cools, prepare the chocolate topping. Chop the dark chocolate into small pieces and place it in a heatproof bowl.
   • Heat the coconut cream until it’s just about boiling, then pour it over the chocolate. Let it sit for a few minutes before stirring until smooth.
   • Let the chocolate mixture cool and thicken slightly, about 30 minutes, before spreading it on the fully cooled cake.

6. Decorate and Serve:

   • Once the cake is completely cool, spread the chocolate frosting over the top.
   • Decorate with your choice of cocoa nibs, shaved coconut, or fresh raspberries for a vibrant finish.

Enjoy this rich and moist chocolate beetroot loaf cake, perfect for any occasion!

Del x