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.
