I have to admit I’ve never been a fan of cakes with beetroot. Even though I don’t mind most other vegetables, beetroot seems to always come through flavour-wise. But since I had cooked beetroot lying around and was looking for veg puree to make cake, this chocolate and beetroot cake was an easy option. It doesn’t feature too much beetroot so that makes it tolerable. I built it up in 2 layers but actually I think it works better as a brownie in 1 layer with the cream directly on it.
400ml any milk
1,5 tsp apple cider vinegar
100g beetroot puree
200g almond meal
100g cocoa powder (I use raw cacao powder)
50g buckwheat flour
40g corn starch
1,5 tsp baking powder
1,5 tsp bicarbonate of soda
Pinch of salt
1/4 tsp psyllium
For the cream: 400ml coconut milk (only the hard stuff), 50g sugar, pinch of pink pitaya powder or another pink colourant. Optional rose petals and Easter eggs…
Preheat the oven to 175C.
Put the milk and vinegar together and leave for 2 minutes.
Add all the other ingredients and mix till we’ll combined.
Divide the mix among 2 well oiled round baking tins and bake for 40 mins.
Leave to cool entirely. Then add cream on top and enjoy!