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!
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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
- 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.
- Using a food processor, process the beetroot until it becomes smooth.
- Add the flour, sugar, cocoa powder and baking powder to the food processor and mix.
- Spoon in the soya yogurt and vanilla extract and process until smooth.
- 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.
- Allow the cakes to cool slightly in their tins before turning out onto a cooling rack.
- 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.
- For the pink buttercream, beat the dairy free butter until soft then fold in the icing sugar and add a little milk until smooth.
- Mix in the pink food colouring to make a bold pink colour.
- 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.
- 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 # on instagram :)
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