Delicious moist, vegan chocolate cake with added beetroot.
Peel and quarter 3-4 medium-sized beets. Steam the beetroot for 15 minutes or until a knife easily pierces them. Add the cooked beets to a food processor or Omniblend and blend until smooth. Measure out 1 cup for use and set aside.
Preheat the oven to 180′ C. Line a 20cm round cake pan with baking paper and grease around the side.
In a small bowl, combine the flax meal and water and let stand for 5-10 minutes or until thickened. Meanwhile in a large bowl, sift together the spelt flour, brown sugar, cocoa powder, baking soda, and salt. Make a well in the centre and set aside.
Remove the cake from the oven and let stand for 5 minutes. Carefully remove the cake from the pan, remove the baking paper and cool completely on a wire rack. While the cake is cooling, prepare the ganache.
Add the chocolate pieces to a medium-sized heatproof bowl. In a small saucepan, gently heat the coconut milk until steaming, but not bubbling. Carefully pour the hot coconut milk over the chocolate and stir until all the chocolate is melted. Allow the ganache to thicken at room temperature for 40-50 minutes, stirring occasionally. Note that the ganache may seem runny at first, but it will thicken to a spreadable texture after the elapsed time.
Using an offset spatula, frost the cooled cake and serve.
Beetroot puree can be made in advance and kept in the fridge until ready to use. It’s also not necessary to let the puree cool before adding it to the cake batter. To save time, buy cooked vacuum-packed beetroot and blend. If your coconut milk has separated during storage (it has a thick layer of fat and a watery layer), it’s imperative that you mix it back together before measuring; a blender or food processor can assist with this if need be.
Keywords: Vegan, dairy-free, beetroot, chocolate cake