I used to hate beetroot. Those jars of alien looking, slimy, vinegary balls. Then I had it fresh and it was a whole new experience. Now I love its earthy tones, its vibrant colour and its nutritional content. I serve it with Mackerel pate, roast it or grate it in an apple and carrot salad. Sadly, I haven’t convinced J to love it yet. So like all frustrated parents, I hide it – in this gorgeous vegan chocolate beetroot cake!
This recipe is a fun and different way to use up your beetroot crop, squeeze some extra veg into your diet and make a pretty pink creation at the same time. The beetroot adds so much moisture to the sponge and also provides a stunning natural pink dye for the icing. Your family and friends will have no idea this cake is a) vegan or b) made with beetroot!
The cake recipe is based on and adapted from the BBC Good Food Eggless Chocolate and Beetroot Cake
Vegan chocolate beetroot cake
175g beetroot (about 200g raw)
120ml vegetable oil
175g soft brown sugar
200g self raising flour
1tbsp baking powder
200g dairy free yoghurt
2tsp vanilla extract
250g icing sugar
140g Pure dairy free butter
Dark chocolate shavings to serve
Finely grate beetroot. Press into a sieve and set aside juice.
Add all the other ingredients to grated beetroot and mix together. Line two 20cm cake tins with greaseproof paper, spoon in mixture and bake at 150c for 30-40mins.
Leave to cool.
Soften butter and gently blend in icing sugar. Add a small amount of beetroot juice and combine.
Layer the two cakes together with buttercream. Top with buttercream and chocolate shavings.
Tip: It is easy to curdle the buttercream so add the juice slowly and sparingly