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Vegan Chocolate and Beetroot Cake

By figandfernbakery (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 10
The beetroot combined with sultry dark chocolate makes an amazingly moist sponge -the fruity raspberries give it that extra edge!
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Ingredients

For the cake

  • 100ml rapeseed oil
  • 175g Cooked beetroot
  • 175g Dark soft brown sugar
  • 200g Self raising flour
  • 1 tbsp baking powder
  • 1 tsp vanilla bean paste

For the cashew buttercream

  • 100ml rapeseed oil
  • 175g Cooked beetroot
  • 175g Dark soft brown sugar
  • 200g Self raising flour
  • 1 tbsp baking powder
  • 1 tsp vanilla bean paste
  • 180g cashews (soaked overnight then drained)
  • 20g freeze-dried raspberry powder
  • 1 tbsp smooth raspberry jam
  • 60 ml melted coconut oil
  • 60 ml maple syrup

To Decorate and for filling

  • 100ml rapeseed oil
  • 175g Cooked beetroot
  • 175g Dark soft brown sugar
  • 200g Self raising flour
  • 1 tbsp baking powder
  • 1 tsp vanilla bean paste
  • 180g cashews (soaked overnight then drained)
  • 20g freeze-dried raspberry powder
  • 1 tbsp smooth raspberry jam
  • 60 ml melted coconut oil
  • 60 ml maple syrup
  • 100g plain chocolate (dairy-free if Vegan)
  • 200g mixed berries (I used blueberries, strawberries and raspberries)
  • Freeze dried raspberries

Method

  • STEP 1
    Heat oven to 200c/180c fan/ gas mark 7. Line and grease two 18 inch round cake tins.
  • STEP 2
    Using a food processor, blend the beetroot until a smooth puree.
  • STEP 3
    Add the rest of the ingredients and blend until combined.
  • STEP 4
    Divide mixture evenly into the two cake tins and place in the centre of the oven. Bake for 25-30 mins or until a toothpick comes out of the cake clean.
  • STEP 5
    Leave the cake to cool in the tin whilst you make the “buttercream”.
  • STEP 6
    Using a food processor, blend the pre-soaked cashews until creamy and as smooth as possible.
  • STEP 7
    Add the freeze-dried raspberry powder (I bought freeze-dried raspberries and ground them to a powder myself using a pestle and mortar but you can find raspberry powder online for a price). Add the coconut oil and as much or as little maple syrup as you want depending on how sweet you like it.
  • STEP 8
    Blend mixture again until smooth and silky.
  • STEP 9
    Place the mixture in the freezer to chill for 40-45 mins.
  • STEP 10
    Take the mixture out of the freezer and blend again. Then return to the freezer for another 40 minutes.
  • STEP 11
    Repeat step 5 one more time then leave in the freezer for a further 2 hours or until semi-firm to the touch.
  • STEP 12
    Whisk the mixture (which should be pretty firm by now) until it is of a spreadable consistency.
  • STEP 13
    Remove cakes from their tins and place one cake on your board or plate. Spread the raspberry jam onto the cake and then arrange strawberries that have been halved around the edges and centre of the cake.
  • STEP 14
    Using a palette knife, dollop on the cashew buttercream and spread carefully over the strawberries, making sure to fill the gaps (but not to cover the edges as you want these to show when your cake has been assembled).
  • STEP 15
    Place the other cake on top and carefully spread a thin layer of leftover cashew buttercream on top.
  • STEP 16
    Melt the plain chocolate and spread this on top of the buttercream.
  • STEP 17
    Using leftover melted chocolate, dip fruit and arrange on top of the cake as desired (As well as sampling some yourself of course.)
  • STEP 18
    Present proudly to the lucky recipient… Or to yourself with a huge mug of tea!
  • Comments, questions and tips

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