Vegan Beetroot Chocolate Cake
Ingredients
- 3 tbsp flaxseed meal
- 8 tbsp almond milk
- 1 tbsp apple cider vinegar
- 450 g cooked and peeled beets
- 150g dark chocolate
- 100 ml (7 tbsp) coconut oil
- 100g (1/3 cup) coconut sugar
- 125 g (1 cup) all purpose flour
- 40g (1/3 cup) cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 200 g (7oz) dark vegan chocolate, chopped
- 1 can coconut milk, chilled over night
Preparation
Preheat the oven to 175c (350f) line a small baking pan with parchment paper and set aside
In a mixing bowl, add the flaxseed meal, almond milk and apple cider vinegar and mix well
Let sit for 5 minutes
Mix the beets in a food processor until smooth
Melt the chocolate and add the coconut oil and all to the mixing bowl with the flaxseed mixture
Stir well
Sift in the flour, cocoa powder, sugar, baking powder, baking soda and salt
Fold together until well incorporated
Pour batter in prepared pan and smoothen out the top
Bake for about 40 minutes and then let cool before removing from the pan
Ganache: add the chopped chocolate to a microwave safe bowl
Scoop the thick white part from the can of coconut milk and add it to the bowl
Heat the chocolate and coconut milk in the microwave for about 1 minute, then let it sit for 2-3 minutes
Stir until smooth and let it sit for about 30 minutes to thicken
Spread the ganache over the cake and decorate with chocolate shavings