Friday, 16 December 2016

My Christmas Gift to You......

Is a recipe, and not any recipe, a recipe for the best and most wonderful chocolate cake you will have ever tasted.  It is easy to make although you will need some sort of blender, so here it is......



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

Topping
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)

Method
  • 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.


Topping
  • beat the butter until soft and gradually add the sifted icing sugar.
  • Beat in the vanilla extract.
  • Refrigerate for one hour.

Finish
  • 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

My thoughts
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,
Kate

8 comments:

  1. I'm a vegetarian, "wannabe vegan" not quite there yet, but "well on the way"! I don't make cakes very often, Kate, but if I make one soon I shall certainly give this a try! Thank you for sharing the recipe. Your cake looks delicious.... I'm very tempted!
    Hugs, Barbara xx

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  2. Sounds very good ! I'd love to come to your house for a sewing afternoon and tea time ;-)

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  3. it sounds very good, I love carrot cake so why not beet cake!

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  4. I try to bake dairy free for my husband. He has a terrible dairy allergy - I love the moistness that results when pureed vegies are added to a recipe so I will surely give this a try. What is 'muscovado sugar'? We must call it something else over here. I will google it. Almond milk is a constant in our house and works well as a sub for cow's milk.

    Thanks for the gift Kate! Merry Christmas!

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  5. Sounds pretty tasty! By the way, what is the difference between a vegetarian and a vegan? I should know this, but I don't. :)

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    1. Good question Janice, a lot of people don’t know.
      A vegetarian eats no meat or fish or products which contain any traces, like gelatine and parmesan cheese. They do eat eggs, cheese (vegetarian, so no animal additives like parmesan) and milk. Some people are only partial vegetarian (pescatarians) as they eat fish, like me, I personally think there are nutrients in fish which are difficult to find elsewhere and my diet doesn’t compensate). They don't tend to use products which contain any animal products either, like some soaps, shampoo's and make up.
      A vegan eat’s nothing from an animal or fish at all, so no cheese milk or eggs and nothing that contains them. They don’t wear or use leather leather or any other animal items either. They tend to have soya or rice milk and use sunflower, olive oil, or soya spreads. Other than that all food is plant based, nuts, beans and pulses, vegetables, that sort of thing.
      I think that is pretty accurate but if not please let me know.

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  6. Chocolate vegetables! Whatever will they think of next?! Sounds delicious!

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  7. Yum, looks delish! Thanks for sharing, Kate!

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With smiles from,
Kate