Beetroot Cake

Ingredients

• 200 g beetroot
• Salt
• 1 lemon (juice)
• vegetable oil (for the baking pan)
• flour (for the baking pan)
• 150 g flour
• 100 g ground almonds (peeled)
• 2 tsp Baking soda
• 150 g brown sugar
• 150 ml soy drink (soy milk)
• 75 g coconut oil
• 80 ml sparkling mineral water
• 1 tsp raspberry vinegar
• 150 g dark chocolate (vegan)
• 2 tbsp soy cream
• 2 tbsp beetroot juice

Instructions

1. 1.

   Wash the beetroot and simmer in salted water for about 50 minutes until tender. Let it cool slightly, then peel. Cut the flesh into pieces, finely puree with lemon juice, and allow to cool.

2. 2.

   Preheat the oven to 180°C (350°F) with both fan and top heating. Grease the cake pan with oil and dust with flour.

3. 3.

   In a bowl combine the flour with almonds, baking soda, and sugar. Add soy milk, melted coconut fat, water, and vinegar; whisk into a smooth batter. Fold in the beetroot puree and pour the mixture into the pan. Spread evenly, smooth the top, and bake for about 45 minutes (test with a skewer). Remove from oven and cool.

4. 4.

   For the glaze, chop the chocolate and melt it with soy cream and beetroot juice over a double boiler. Take off the heat and let it cool slightly.

5. 5.

   Remove the cake from the pan, coat with the glaze, and serve.