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

  1. Preheat the oven to 175c (350f)
line a small baking pan with parchment paper and set aside

  2. In a mixing bowl, add the flaxseed meal, almond milk and apple cider vinegar and mix well

  3. Let sit for 5 minutes

  4. Mix the beets in a food processor until smooth

  5. Melt the chocolate and add the coconut oil and all to the mixing bowl with the flaxseed mixture

  6. Stir well

  7. Sift in the flour, cocoa powder, sugar, baking powder, baking soda and salt

  8. Fold together until well incorporated

  9. Pour batter in prepared pan and smoothen out the top

  10. Bake for about 40 minutes and then let cool before removing from the pan

  11. Ganache: add the chopped chocolate to a microwave safe bowl

  12. Scoop the thick white part from the can of coconut milk and add it to the bowl

  13. Heat the chocolate and coconut milk in the microwave for about 1 minute, then let it sit for 2-3 minutes

  14. Stir until smooth and let it sit for about 30 minutes to thicken

  15. Spread the ganache over the cake and decorate with chocolate shavings

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