Rowan’s 1st birthday is rapidly approaching. I can not believe it has been a whole year since we became a family of three. I know that he will be too young to remember what cake I will make for his birthday but I still wanted to find a really delicious cake for his birthday. This beetroot chocolate cake is definitely what I will be making. I know I should probably wait and write up this post after his birthday however it is just too good to wait!
I love adding vegetables to cake. Beetroot and chocolate is a classic combination. This vegan version though with the indulgent icing on top is delicious! The cake on its own is really nice but once the icing is added it turns into a real showstopper!
I use cacao powder as I find the taste to be more intense than cocoa powder but you can use cocoa powder in its place. It just won’t be quite as rich. What I also love about this cake is that it can easily be made into a gluten free cake using gluten free flour and refined sugar free if you use coconut palm sugar. And no one would ever know that it was vegan, gluten free and refined sugar free, honestly!
It is also world vegan day today so what better day to post a delicious cake recipe! I can’t wait to make this again in a couple of weeks time although I’m not sure I am ready for Rowan to be one yet.
Fudgy Beetroot Chocolate Cake
- 125g beetroot
- 1 tsp apple cider vinegar
- 1 heaped cup plain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup coconut oil
- 1/2 cup cacao powder
- 3/4 cup coconut palm sugar or granulated sugar
- 2 tsp vanilla bean paste
For the icing
- 2 tablespoons of coconut oil
- 2 tablespoons of hazelnut butter (almond or peanut would work too)
- 1 tablespoon of maple syrup
- 2 tablespoons of cacao powder
- Pre-heat your oven to 190C (gas mark 7). Remove the stem and any root from your beetroot. Place the beetroot in tin foil and drizzle with a little olive oil before wrapping up. Roast for one hour or until a inserted knife comes out with no resistance. Leave to cool.
- Once the beetroot have cooled, remove the skin. Place the beetroot in a food processor and blend until they are either a puree or very finely chopped (if you don’t have a food processor you can simply grate them, this is very messy though!).
- Pre-heat the oven to 170C (gas mark 4). Line an 8 inch brownie tin or cake tin.
- In a bowl whisk together the almond milk, vinegar, sugar, coconut oil, vanilla and beetroot until foamy.
- Add the flour, cacao powder, baking soda and baking powder and whisk until smooth.
- Pour the batter into the tin. Bake for 20-25 minutes or until a inserted knife comes out clean. Place on a wire rack and leave to cool.
- For the icing, place all of the ingredients in a pan, warm slightly, mixing the whole time until everything is combined. Take off the heat and leave to cool for 5-10 minutes before covering the cake.
To make this gluten free use gluten free plain flour.
Enjoy! H xx