Serves
8 People
Cooking Time
75 minutes
Season
Autumn
Winter
Spring
Summer
Dietary
Vegan
What better way to squeeze in some extra plant points! Moist, rich and mildly healthy, this recipe is perfect for impressing guests or just indulging, no judgement here. If you need an excuse to make it, it's a great way to use up those lonely old little beetroots lost at the bottom of the fridge. Credit for the recipe goes to Lazy Cat Kitchen, links to their website and original recipe can be found at the bottom of the page.
Ingredients
- 60ml strong coffee
- 60g coconut oil
- 180g raw beetroot, weight after peeling
- 180 ml almond (or other) plant milk, lukewarm
- 200g sugar (coconut sugar for refined sugar-free version)
- 75g cocoa powder (natural, not Dutch processed)
- ½ tsp salt
- 1 tsp baking powder
- ¾ tsp baking soda
- 160g white flour or GF flour
Chocolate Ganache Topping
- 100g dark (70%) chocolate
- 100ml full fat coconut milk
Method
- Heat up the oven to 180° C without the fan function and grease and line a 2 lb cake tin with a large strip of baking paper.
- Brew a strong coffee, measure out 60 ml and pour it over the coconut oil to melt it.
- Slice beetroot thinly and place in a blender with coffee-oil mixture and lukewarm plant milk. Blend until the mixture is smooth and there are no pieces of beetroot left.
- Transfer the beetroot mixture to a large mixing bowl and stir in the sugar.
- Place a sieve over the bowl and sift in cocoa powder, salt, both raising agents and flour in three batches.
- Fold dry ingredients into the wet ingredients after each batch, by making small circles in the middle of the bowl with your spoon to minimise lumps. It will take a while to incorporate well, please be patient.
- Once the mixture is uniform, transfer it into the prepared baking tin and bake for about 55-57 minutes, until the toothpick comes out clean of cake crumbs.
- Allow the cake to cool down completely after baking and before icing.
Chocolate Ganache Topping
- Break the chocolate up into small pieces and place in a large bowl.
- Warm coconut milk in a small pot until it reaches an almost boiling point. Pour hot coconut milk over the chopped chocolate and let it sit for 5-10 minutes, DO NOT STIR straight away. Now stir the chocolate gently until it’s combined with coconut milk into a smooth and glossy chocolate ganache. Let it thicken just a little before applying to the cold cake – it will harden as it cools. Decorate with chocolate shavings before serving if you wish. HOT TIP: Cut the iced cake with a warm knife for a neater slice.
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