Vegan Chocolate And Beetroot Cake Recipes

VEGAN CHOCOLATE BEET CAKE

Steps:

• Preheat the oven to 400 F and place the quartered beets into a small baking dish, along with about 1/4 cup water. Cover the dish, and bake for about 30-35 minutes, or until the beets are fork-tender. Allow the beets to cool for 5 minutes, then place them in a high-powdered blender, along with a tablespoon or two of liquid and puree until smooth. Measure out 3/4 cup puree to cool. Reserve the remaining liquid from the cooked beets.
• Turn the heat down to 350 F and spray two 9″ round cake pans with non-stick spray and dust the pans with cocoa powder. In a large mixing bowl, whisk together the almond milk and apple cider vinegar, and allow it to sit for a couple of minutes. Add in the avocado oil and applesauce, and whisk to combine. Add the 3/4 cup beet puree, sugar and vanilla extract. To the boiling water, add the espresso powder, and stir until completely dissolved (set aside).
• In another large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add half the dry ingredients to the wet ingredients, stir a few times with a large wooden spoon, then add the espresso. Stir a few more times, then add the remaining dry ingredients. Stir with the spoon until just incorporated. Spread the batter evenly between the two cake pans (use a kitchen scale, if desired).
• Bake the cakes for 30-35 minutes, checking at 30 minutes with a toothpick to ensure the cake is fully cooked. If the toothpick has batter remaining, bake for the additional 5 minutes. Remove the cakes from the oven, and allow them to cool for 5 minutes, before removing them to a wire rack to cool completely
• In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, whip the softened vegan butter until light and fluffy. Add half of the powdered sugar, followed by 1 tablespoon of reserved beet cooking liquid and mix together. Add the remaining powdered sugar, along with the vanilla extract and mix on high. If the buttercream seems too stiff, add additional beet liquid; if it is too soft, add an additional cup of powdered sugar. Frost the cake!

VEGAN CHOCOLATE AND BEETROOT CAKE

Steps:

• Heat oven to 200c/180c fan/ gas mark 7. Line and grease two 18 inch round cake tins.
• Using a food processor, blend the beetroot until a smooth puree.
• Add the rest of the ingredients and blend until combined.
• Divide mixture evenly into the two cake tins and place in the centre of the oven. Bake for 25-30 mins or until a toothpick comes out of the cake clean.
• Leave the cake to cool in the tin whilst you make the "buttercream".
• Using a food processor, blend the pre-soaked cashews until creamy and as smooth as possible.
• Add the freeze-dried raspberry powder (I bought freeze-dried raspberries and ground them to a powder myself using a pestle and mortar but you can find raspberry powder online for a price). Add the coconut oil and as much or as little maple syrup as you want depending on how sweet you like it.
• Blend mixture again until smooth and silky.
• Place the mixture in the freezer to chill for 40-45 mins.
• Take the mixture out of the freezer and blend again. Then return to the freezer for another 40 minutes.
• Repeat step 5 one more time then leave in the freezer for a further 2 hours or until semi-firm to the touch.
• Whisk the mixture (which should be pretty firm by now) until it is of a spreadable consistency.
• Remove cakes from their tins and place one cake on your board or plate. Spread the raspberry jam onto the cake and then arrange strawberries that have been halved around the edges and centre of the cake.
• Using a palette knife, dollop on the cashew buttercream and spread carefully over the strawberries, making sure to fill the gaps (but not to cover the edges as you want these to show when your cake has been assembled).
• Place the other cake on top and carefully spread a thin layer of leftover cashew buttercream on top.
• Melt the plain chocolate and spread this on top of the buttercream.
• Using leftover melted chocolate, dip fruit and arrange on top of the cake as desired (As well as sampling some yourself of course.)
• Present proudly to the lucky recipient... Or to yourself with a huge mug of tea!

EGGLESS CHOCOLATE & BEETROOT BLITZ & BAKE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
• Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
• Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

VEGAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
• Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
• Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.