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Organic Beetroot Cake with Coconut Orange Frosting [vegan]

This Organic Beetroot Cake with Coconut Orange Frosting is so yummy and indulgent.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Vegan Desserts
Cuisine English
Servings 12 people
Calories 440 kcal

Ingredients
 
 

  • 250 g organic beetroot - I used Abel & Cole
  • 125 g organic plain white flour - I used Marriage's
  • 125 g organic plain brown flour - I used Marriage's
  • 190 g organic golden caster sugar
  • 125 g organic crushed pineapple
  • 125 g organic raisins
  • 1 organic orange - juice for frosting + zest for cake
  • 75 g organic walnuts
  • 125 ml melted coconut oil - I used- Biona
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp mixed ground spices
  • 2 Tbsp vanilla extract
  • 2 chia eggs

FOR THE FROSTING:

  • 400 ml can of full fat coconut milk - refrigerated overnight - I used Biona
  • 125 g icing sugar

Instructions
 

  • Preheat the oven to 180°C/350°F/Gas 4.
  • Make the chia egg by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Mix well. Set aside.
  • Place raisins in a bowl. Cover with boiling water. Set aside.
  • Grate beetroot.
  • Place white and brown flour in a large bowl (you can use a food processor or mix the cake by hand).
  • Add sugar, baking powder, baking soda, salt and mixed ground spices.
  • Stir in grated beetroot, crushed pineapple, vanilla extract, melted coconut oil and chia eggs.
  • Drain raisins. Add to cake mixture followed by chopped walnuts and orange zest.
  • Line a 20 cm (8 inch) square cake tin with parchment paper.
  • Spread cake mixture evenly in the tin.
  • Bake in the oven for 30-40 mins until an inserted cake skewer comes out clean.
  • Leave cake to cool for 10 mins in the tin. Then transfer to a rack to cool completely.
  • Make coconut frosting, once the cake has cooled completely.

TO MAKE FROSTING:

  • Carefully open the refrigerated coconut milk can. The coconut water should be at the bottom and fatty hardened coconut milk at the top. (this varies from one coconut can to another, so if it is all liquid you'll have to take another can)
  • With a spoon carefully remove the hardened coconut milk at the top of the can and place it in a refrigerated bowl. You can keep coconut water for a smoothie.
  • Whisk coconut milk until combined and creamy.
  • Beat in icing sugar and juice of the orange until the frosting is thick and fluffy, about 5-7 minutes.
  • Spread frosting evenly all over the cake. Put cake in the fridge until icing is set.

Nutrition

Serving: 100gCalories: 440kcalCarbohydrates: 58gProtein: 5gFat: 23gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 288mgPotassium: 339mgFiber: 4gSugar: 30gVitamin A: 40IUVitamin C: 13mgCalcium: 80mgIron: 3mg
Keyword beetroot, orange, pancakes
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