Chocolate Beetroot Cake

This was one of the first recipes I created when I started baking with natural ingredients, and it quickly became one of my best sellers on my Greenwich Market stall. 
I know it seems unusual to pop beetroot into something sweet, but it works so well with the rich cacao that I promise you would never know there is any veg in there at all! 

Print Recipe

Chocolate & Beetroot Cake

Keyword

Dairyfree, Glutenfree, refinedsugarfree, Vegan

Prep Time

40 minutes

Cook Time

20 minutes

Servings

slices

Ingredients

Cake:

• 180 g oat flour Simply blend your oats for 4-5 minutes in a food processor until smooth
• 62 g ground almonds
• 100 g cacao or cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon Baking powder
• 2 teaspoon baking soda
• 170 g beetroot
• 130 g coconut sugar
• 4 tablespoons agave or maple syrup
• 370 ml almond milk
• 2 teaspoon apple cider vinegar
• 4 teaspoon vanilla extract
• 104 g coconut oil

Icing option 1 (Classic Chocolate icing)

• 100 g Dairy free butter
• 400 g icing sugar
• 60 g cacao or cocoa powder
• 5-6 tablespoons dairy free milk

Icing option 2 (Chocolate avocado frosting)

• 1 medium ripe avocado
• 5 tablespoons cacao or cocoa powder
• 6-7 tablespoons maple or agave syrup
• 4 tablespoons smooth peanut butter
• 4 tablespoons melted coconut oil

Keyword Dairyfree, Glutenfree, refinedsugarfree, Vegan Prep Time 40 minutes Cook Time 20 minutes Servings slices Ingredients Cake: 180 g oat flour Simply blend your oats for 4-5 minutes in a food processor until smooth 62 g ground almonds 100 g cacao or cocoa powder 1/2 teaspoon salt 1 teaspoon Baking powder 2 teaspoon baking soda 170 g beetroot 130 g coconut sugar 4 tablespoons agave or maple syrup 370 ml almond milk 2 teaspoon apple cider vinegar 4 teaspoon vanilla extract 104 g coconut oil Icing option 1 (Classic Chocolate icing) 100 g Dairy free butter 400 g icing sugar 60 g cacao or cocoa powder 5-6 tablespoons dairy free milk Icing option 2 (Chocolate avocado frosting) 1 medium ripe avocado 5 tablespoons cacao or cocoa powder 6-7 tablespoons maple or agave syrup 4 tablespoons smooth peanut butter 4 tablespoons melted coconut oil

Instructions

1. Begin by roasting the beetroot for 30 minutes or until soft.
2. In one bowl, sift together all the dry ingredients.
3. In a separate bowl, add the almond milk and apple cider vinegar (this may curdle which is fine).
4. Once your beetroot is sufficiently cooked, pop into a food processor and blend with your milk/vinegar mix, coconut sugar, maple syrup and vanilla extract.
5. Add the remaining dry ingredients to the processor and gently blend until combined.
6. Pour the mixture evenly into 2 round 7 inch greased cake tins.
7. Bake for approximately 20 minutes on 180 or until an inserted skewer comes out clean.
8. You can now make a start on the icing while your cakes are baking. I have provided 2 icing recipes, as some may prefer a classic chocolate icing and others may prefer to stick to an all natural icing. The method for making both icing recipes is the same.
9. Simply pop all the ingredients into your food processor and blend until smooth.
10. Once your cakes are cooked and cooled, sandwich the layers with fresh raspberries and your choice of icing.
11. Enjoy!

Recipe Notes