My go to vegan amazement cake finally arrived. On my intensive yoga training, they made chocolate beet cake and I was hooked. Since then, I have been busy to perfect a recipe and tried several recipes. The original one Coco’s Chocolate Beetroot Cake is the one I got to try on my training from the cook herself. It was out of this world good. It took a few tries to make it a bit more healthy in terms of sugar intake, but we got there. What is also nice is that it doesn’t involve too many bowls.
To make my version. Set your oven to 170c
In a bowl add
- 175 grams of vegan butter (margarine or if not vegan normal grass fed butter)
- 0.5 cups brown sugar
Mix with an electric mixer then add
- 450 grams ( about 5 small) cooked beets that have been put through a food processor or cut into tiny pieces or even beaten smooth with an electric spoon
- 0.5 cup shredded coconut
- 0.25 cup cocoa powder
- 1 tsp vanilla extract
- 50 grams melted pure chocolate (at least 70% pure)
- 2 tsp baking powder
- Pinch of salt
- 2.5 cups spelt flour
Mix all together and pour in an oven dish lined with baking paper. This could be a loaf pan or a circular cake tin. Place in oven for about 40 minutes. Let it cool for at least 15 minutes.
Ice cake with icing of 50grams melted chocolate (at least 70% pure) whisked with a dash of dairy free milk. Sprinkle cake with coconut flakes. Place in fridge for a few hours, but can also eat right away.
This very moist and very chocolaty cake last for several days if kept in fridge. Also great for the freezer. Either loaf or cake tin gets you about 12 slices. But the cake is so rich you could cut those slices in half easily to get 24.
Serves great with vanilla ice cream (vegan or normal) and also good on its own.
I haven’t tried other flours yet to make it gluten free, but spelt is lower in gluten for those who can tolerate it.
Whilst it isn’t the healthiest cake, it is not the end of the world bad either. In fact, with the extra dash of vegetable thrown in. This cake will only impress!