![Orange & Beetroot Chocolate Cake [vegan] by The Flexitarian v800](https://theflexitarian.co.uk/wp-content/uploads/2016/03/Beetroot-Orange-Chocolate-Cake-vegan-by-The-Flexitarian-v800-300x300.jpg)
Orange & Beetroot Chocolate Cake [vegan]
This Orange & Beetroot Chocolate Cake is moist and delicious. Very chocolatey, it melts in the mouth.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g cooked beetroot
- 250 g caster sugar
- 250 g plain flour
- 60 g unsweetened cocoa
- 2 Tbsp of orange extract or Grand Marnier / other orange liqueur
- 2 chia eggs - 2 Tbsp of ground chia seeds mixed in 6 Tbsp of water
- 125 ml coconut oil - around 6 Tbsp melted
- 125 ml almond milk
- 1/2 Tbsp cider vinegar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- dairy free butter to grease cake tin
CHOCOLATE GANACHE:
- 200 g dark chocolate
- 125 ml almond milk
Instructions
- Preheat oven to 200C/fan 180C/gas 6.
- Make the chia eggs by mixing together 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside.
- In a separate bowl mix 125ml almond milk [US 1/2 cup] with 1/2 Tbsp cider vinegar. Set aside.
- Line the bottom of a 23cm / 9 inch springform cake tin with baking sheet. Grease well all over.
- Sift together the sugar, flour, cocoa, baking powder, bicarbonate soda and salt.
- Cut the beetroot into chunks. Whizz in a blender to a purée. Transfer to a bowl.
- Mix the orange extract (or Grand Marnier) with the beetroot. Add melted coconut oil and chia egg. Mix well together with a fork.
- Add the beetroot mix to dry ingredients (you can do this by hand or in a food processor). Add the almond milk and vinegar mixture. Blend well, do not overbeat.
- Spread the cake mixture evenly in the tin.
- Cook in the oven for 30-35 mins until an inserted cake skewer comes out clean.
- Leave the cake to cool down in its tin then carefully remove sides of the spring form cake pan. Run a palette or rounded knife on the inside edge of the cake pan first to make sure the cake comes out neatly.
- Make the ganache by melting chocolate with almond milk in a pan.
- Let it cool so it is not too runny before spreading all over cake top and sides. Leave to cool until ganache sets.
- This cake can be made 1 day ahead and kept in an airtight container or dome. On a hot day, make sure to keep the cake cool so the ganache does not melt.
Nutrition
Serving: 200gCalories: 581kcalCarbohydrates: 77gProtein: 8gFat: 29gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 467mgPotassium: 443mgFiber: 8gSugar: 41gVitamin A: 22IUVitamin C: 2mgCalcium: 154mgIron: 6mg