"I don’t know about you, but I need a big pice of chocolate cake today!!🍫"
Vegan Beetroot Chocolate Cake
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ingredients
- 3 tablespoons flaxseed meal
- 1/2 cup almond milk
- 1 tablespoon apple cider vinegar
- 450 grams (about 2-3 medium) beets, cooked and peeled
- 5 ounces vegan dark chocolate, chopped
- 100 milliliters (7 tablespoons) coconut oil
- 1/3 cup coconut sugar
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
Ganache
ingredients
- 7 ounces dark vegan chocolate, chopped
- 1 can coconut milk, chilled overnight
Method
Step 1
Preheat the oven to 175ºC (350ºF). Line a small baking pan with parchment paper.
Step 2
In a mixing bowl, add the flaxseed meal, almond milk and apple cider vinegar and mix well. Let sit for 5 minutes.
Step 3
Blend the beets in a food processor until smooth. In a heatproof bowl, melt the chocolate in the microwave or over a water bath. Add the melted chocolate, beets, and coconut oil to the mixing bowl with the flaxseed mixture. Stir well.
Step 4
Sift in the flour, cocoa powder, sugar, baking powder, baking soda and salt. Fold the dry mixture into the chocolate beet mixture until well incorporated.
Step 5
Pour batter into the prepared pan and smooth out the top. Bake for about 40 minutes and let cool before removing from the pan.
Step 6
For the ganache, add the chopped chocolate to a microwave safe bowl. Scoop the thick white part from the can of coconut milk and add it to the bowl. Heat the chocolate and coconut milk in the microwave for about 1 minute, then let it sit for 2-3 minutes. Stir until smooth and let sit for about 30 minutes to thicken.
Step 7
Spread the ganache over the cake and decorate with chocolate shavings.