This recipe is from the inspirational cook book by the not-for-profit animal sanctuary Edgar’s Mission “Cooking with Kindness”. Credit for this beetroot and berries combination to contributor Galas Organic Kitchen in Sydney. Top with Avocado Chocolate Icing for extra decadence.
Raspberry & beetroot chocolate cake
Luscious plant-based chocolate cake made with the irresistable combination of beetroot and raspberries. Credit to the originator Galas Organic Kitchen.
Ingredients
- 150 g grated beetroot
- 200 g raspberries
- 240 g almond meal
- 80 g brown rice flour
- 80 g buckwheat flour
- 60 g cacao or cocoa powder
- 1 cup sugar (unrefined, like coconut or rapadura)
- 1 tsp bicarbonate soda
- 2 tbsp flaxseed soaked in 2/3 cup water or rice milk till gel-like
- 1 cup rice or almond milk
- 1/2 cup coconut oil melted
- 1 tbsp vanilla extract
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 pinch salt
Instructions
- Preheat the oven to 180 celsius. No need for fan forced if you have the option to turn off the fan.
- Prepare a cake tin, this recipe will fill a 23cm round springform tin lined with baking paper.
- Peel and grate the beetroot and set aside
- Prepare the raspberries, defrost them if they are frozen
- Put the flaxmeal in a bowl with the rice milk or water to soak for 10 mins.
- In a large bowl, mix and combine well all the dry ingredients - almond meal, flours, cacao, sugar, bicarb soda and a pinch of salt.
- in a second large bowl, combine the flaxmeal, rice milk. coconut oil, vanilla, lemon juice and lemon zest and stir.
- Mix the dry ingredients into the wet ingredients bowl and stir to combine.
- Stir in the shredded beetroot
- Add the raspberries and gently stir.
- Pour into the cake tin and bake for an hour, testing after 45 mins to see if a knife inserted in the centre comes out clean. Leave the cake in the tin for half an hour to cool before removing and cooling on a wire rack.
- Tastes delicious with icing OR with plant-based creams or vanilla yoghurt.
