Really easy to make chocolate cake, it’s all done in a food processor. It’s deep dark and super chocolatey for a real dairy-free egg-free chocolate fix. I promise you can’t taste the beetroot, but it’s the beetroot that makes it fudgey. I made this cake for a friend who hasn’t eaten cake for years because she can’t eat eggs and she really loved it and ate nearly all of it! In the picture I’ve made two cakes (double everything) and sandwiched them together with the icing, then iced it all and decorated it with freeze frozen raspberries. It’s very rich and chocolatey so it’s lovely served with more berries and of course, vanilla ice cream. By the way…if I’m feeling lazy I use the Betty Crocker chocolate fudge frosting from a supermarket (which is vegan) instead of making the frosting. And sometimes I cut it half and sandwich a bit of good quality cherry jam in the middle, which keeps it super moist.

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