Vegan Chocolate Cake with Beetroot

Ingredients

• 200 g cooked beetroot
• 300 g spelt flour
• 150 g ground hazelnuts
• 40 g whole cane sugar
• 1 pinch Vanilla powder
• 1 tsp cinnamon powder
• 1 pinch salt
• 2 tsp Baking powder
• 4 tbsp cocoa powder
• 100 ml Soy drink (Soy milk)
• 2 tbsp raspberry jam
• 100 ml Rapeseed oil

Instructions

1. 1.

   Grate the beetroot finely. In a bowl combine flour, nuts, sugar, vanilla powder, cinnamon, salt, baking powder and cocoa. Stir in soy milk and raspberry jam, then add rapeseed oil and mix until a smooth batter forms. Fold in the grated beetroot.

2. 2.

   If needed, grease a springform pan and pour in the batter. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2‑3) for about 35 minutes.