Chocolate and Beetroot Fudge Cake
250 g ( 8 oz ) plain four ( no raising agent)
75 g ( 3 oz ) cocoa powder
1 teaspoon bicarbonate of soda
300 g ( 10 1/2 oz ) light muscovado sugar
250 g ( 8 oz ) ready cooked fresh beetroot ( not pickled ) chopped ( I just buy fresh, wash, boil in plain water until tender, then the skins just rub off under a cold tap )
300 ml ( 1/2 pint ) almond milk
100 ml ( 3 1/2 fluid oz ) sunflower oil
2 teaspoons vanilla extract
1 tablespoon cider vinegar
50 g ( 2 oz ) vegan spread ( or butter )
100 g ( 4 oz ) icing sugar
1 teaspoon vanilla extract
20 g ( 3/4 oz ) dairy free chocolate ( or just the chocolate you prefer)
- Pre heat oven to 180 Degrees C ( 350 degrees F ) Gas Mark 4, oil and base line a 20 cm ( 8 inch ) springform cake tin.
- Sift the flour, cocoa powder, and bicarbonate together in a large bowl, stir in the muscavado sugar.
- Blend the beetroot in a food processor or blender until smooth. With the motor still running pour in the almond milk, oil, vanilla, and vinegar.
- Pour the beetroot mixture into the dry ingredients and stir until well mixed. Pour into the prepared cake tin.
- Bake in the preheated oven for 45 - 50 minutes until just firm to the touch. Leave to cool in the tin.
- beat the butter until soft and gradually add the sifted icing sugar.
- Beat in the vanilla extract.
- Refrigerate for one hour.
- Release the cooled cake from the tin.
- Cover with the prepared icing.
- Grate the chocolate and sprinkle on top of the icing.
Enjoy, and graciously accept the compliments.
Adapted from 200 Vegan Recipes Emma Frost & Nichola Palmer
If you do the vegan version in my view it is a 'healthy' cake. No cholesterol, and it contains a vegetable, win win.
If you don't want to buy almond milk specially you could always use full fat milk and add a teaspoon of almond extract.
Other vegan cakes which use vinegar don't specify a particular type, so if you don't have the cider use another one.
This cake is essentially vegan depending on your choice of ingredients for the topping. Don't let that put you off, this is a very moist and rich cake, the cake I am most often asked the recipe for. I organise the catering for the company events, this year I have three vegans, I ended up doing the catering myself and it has let's say been challenging. This is the desert everyone wants, the non vegan desert gets left on the plate. You can always change the topping if you want something fancier.
Please let me know if you try it, I guarantee you won't just make it once.
With smiles from,