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Orange & Beetroot Chocolate Cake [vegan] by The Flexitarian v800

Orange & Beetroot Chocolate Cake [vegan]

This Orange & Beetroot Chocolate Cake is moist and delicious. Very chocolatey, it melts in the mouth.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Vegan Desserts
Cuisine English
Servings 8 people
Calories 581 kcal

Equipment

  • 3 mixing bowls
  • 23cm / 9 inch springform cake tin 
  • Blender

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
Keyword beetroot, cake, chocolate, orange
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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