Monday, 9 April 2018

Chocolate Beetroot Cake (Vegan)



I made this Chocolate Beetroot Cake for my parents' 30th Wedding Anniversary, and it went down a treat! This was the first time I had attempted making a vegan cake since turning vegan and thank goodness it worked!
Chocolate Beetroot Cake (Vegan)


This is a super decadent chocolate cake and you wouldn't be able to tell there was beetroot in it! The fruits on top made a lovely addition and it's safe to say this cake was loved by all!

Chocolate Beetroot Cake (Vegan)


Chocolate Beetroot Cake (Vegan)



Chocolate Beetroot Cake
Total time: 1 Hour 30 Minutes
Yield: One Three-Tier Cake that serves 8-12 people
Ingredients

The Cake
  • 350g Steamed Beetroot, drained
  • 400g Self-raising Flour
  • 350g Soft Dark Brown Sugar
  • 2 Tbsp Baking Powder
  • 100g Cocoa Powder
  • 400g Unflavoured Soya Yogurt
  • 1 Tbsp Vanilla Extract
Chocolate Fudge Icing
  • 100g Dairy-Free Butter
  • 3-5 Tbsp Dairy-Free Milk
  • 400g Icing Sugar
  • 60g Cocoa Powder
Pink Buttercream 
  • 50g Dairy-Free Butter
  • 1-2 Tbsp Dairy-Free Milk
  • 200g Icing Sugar
  • A Few Drops Pink Gel Food Colouring
  • A selection of fresh fruit, I used strawberries, blueberries and raspberries
Cooking Directions
  1. Begin by preheating your oven to 180 degrees celcius, then line a 10 inch cake tin with greaseproof paper and one 8 inch cake tin with greaseproof paper.
  2. Using a food processor, process the beetroot until it becomes smooth.
  3. Add the flour, sugar, cocoa powder and baking powder to the food processor and mix.
  4. Spoon in the soya yogurt and vanilla extract and process until smooth.
  5. Spoon the cake mixture between the two cake tins, then bake for 45 minutes to 1 hour or until a skewer inserted in the cake comes out clean.
  6. Allow the cakes to cool slightly in their tins before turning out onto a cooling rack.
  7. To make the chocolate icing, beat the dairy free butter until soft, fold in the icing sugar and cocoa powder then add a little milk at a time to make a smooth icing.
  8. For the pink buttercream, beat the dairy free butter until soft then fold in the icing sugar and add a little milk until smooth.
  9. Mix in the pink food colouring to make a bold pink colour.
  10. To assemble the cake, first spread the pink buttercream across the bottom of the 8-inch chocolate cake, then place this cake on top of the 10-inch chocolate cake. Cover the whole cake in the chocolate icing.
  11. To decorate, place strawberries, raspberries and blueberries around the top and the shelf (the edge where the 10-inch cake meets the 8-inch cake) as I did in the photos or in any way you choose!
I hope you enjoy and of course if any of you decide to make this cake please tag me using #susiechef on instagram :)


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