2Tbspof orange extract or Grand Marnier / other orange liqueur
2chia eggs - 2 Tbsp of ground chia seeds mixed in 6 Tbsp of water
125mlcoconut oil - around 6 Tbsp melted
1tspbicarbonate of soda
dairy free butter to grease cake tin
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.