I love the combination of coconut and chocolate because I love Bounty bars and this cake is really easy to make and really chocolatey for a real dairy-free egg-free chocolate fix. You can’t taste the beetroot, but it’s the beetroot that makes it fudgey. This cake has been tested on non vegans and they loved it and thought it was one of the best cakes they had ever tasted. Perfect as a birthday cake.
Serves 6-8 people
100 ml warmed coconut oil (not hot)
175g of vacuumed packed cooked beetroot in natural juices
1/2 cup of desiccated coconut
50g of unsweetened cocoa powder
200g flour (I use wholemeal spelt)
175g sugar (I use coconut sugar)
200g coconut milk
2tsp vanilla extract
1 1/2 tablespoons baking powder
Quarter tsp salt
Dried shredded coconut (a handful or desiccated if you prefer)
1 tub Betty Crocker chocolate fudge icing or supermarket own label (they are vegan but check labels)
Or if you prefer to make your own you will need…
150g dark chocolate
3 tbs runny honey or maple syrup
3 tbs very strong black coffee
1 tsp vanilla extract
Preheat the oven to 180c. 160c fan. Coat a 20 cm springform cake tin with cake release spray inside.
Put the beetroot into a food processor and blend till smooth. Put in the rest of the cake ingredients and whizz until thoroughly mixed. Tip into cake tin and bake for 35 mins or until and skewer comes out clean. Leave to cool in tin.
Frost the top and sides of the cake and scatter the shredded coconut all over…or
Melt the chocolate in a bowl over a pan of gently bubbling water, once melted, remove bowl from pan. Add the coffee and vanilla and whisk. At this point it might become grainy but once your mix in the honey it becomes glossy and smooth again. Leave to cool for 20 mins, then smooth over cake and sprinkle with the shredded coconut.