This noteworthy double chocolate beetroot cake is beyond delicious. This recipe encapsulates the natural sweet and earthy flavours of beetroot. Its unique taste will definitely surprise your palate.
Although beetroot can appear unsightly and stain almost anything it comes in contact with, they are immensely healthy. They are loaded with high levels of vitamin A, B and C; however, they are particularly high in a rare source of phytonutrients called betalains, which have been known to assist detoxification and reduce inflammation in the bloodstream.
As beetroot contains a distinctive flavour, they pair really well with chocolate. Due to the high amount of cacao powder I have added to the recipe, you can barely taste the beetroot at all. However, there is a slightly unique flavour lingering in the background once you take the first bite.
Not only does beetroot offer a distinctive taste to cakes, it is a great substitute for eggs. This cake was so moist and decadent, it almost reminded me of eating the mud cakes you buy from the supermarket. So, no one would detect that there are vegetables hiding in this scrumptious cake. The beetroot puree creates a fudge, brownie-like texture without being overly sweet.
This is definitely a cake made for chocolate lovers due to its rich flavours. The addition of the ganache could not be simpler, all you need to do is melt the vegan chocolate and coconut cream over medium heat and then pour it over the cake. As the cake is not too sugary, the sweetness of the ganache nicely cuts through the earthy, rich flavours of the cake.
However, if you prefer to make a frosting instead of a ganache for the cake, you can melt some vegan chocolate with some vegan butter. Or you can create a healthier frosting and use avocado as the base instead of vegan butter. Simply add 1/3 cup of avocado into a bowl with 1/4 cup of coconut cream and 1/3 cup of melted vegan chocolate. Mix the ingredients together and place the frosting into the fridge to allow it to set before piping it onto the cake.
Ultimately, you can choose to add either a chocolate ganache or frosting to the cake as they both compliment the recipe very well. But, if you are the kind of person who prefers creamier textures, I would recommend the chocolate avocado frosting. Please note however, that the frosting is not as sweet as the ganache. If you wish for a sweeter frosting, add an extra 1 tablespoon of coconut nectar.
Double Chocolate Beetroot Cake
GF DF V NF
Serves 12 - 14
INGREDIENTS
Cake
- 1 cup beetroot purée
- 1/2 cup sorghum flour
- 1/2 cup buckwheat flour
- 1/3 cup cacao powder
- 1/4 cup tapioca flour
- 1/2 cup coconut milk
- 1/3 cup coconut nectar
- 1/4 cup coconut oil (melted)
- 3/4 tsp baking soda
- 1 1/2 tsp vinegar
Ganache
- 3/4 cup vegan chocolate (roughly chopped)
- 1/4 cup coconut cream
METHOD
Preheat the oven to 180 degrees on fan bake. Roughly chop the beetroot. Steam or boil the beetroot for 30-40 minutes until soft. Blitz the beetroot into a puree. Sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredient. Grease the inside of a circular cake tin, including the walls and base. Pour the mixture into the cake tin. Place it in the oven for 35-45 minutes. After the cake has cooked, set it aside for 10-15 minutes to cool down.
Melt the chocolate and coconut cream in a saucepan over medium heat until smooth. Pour the melted chocolate over the cake. Place the cake in the fridge for 5-10 minutes to allow the ganache to set.
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