RECIPE: Chocolate, Beetroot & Avocado Cake

 

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It’s my stepdad’s birthday today, so mum’s made his favourite cherry sponge, and asked me to make a vegan option for everyone to enjoy, too. We’re all going round for tea this afternoon, so I thought I’d make something super indulgent!

This chocolate cake is made with beetroot to give the sponge extra squidginess, and avocado to make the icing really creamy. It doesn’t taste exactly the same as a regular chocolate cake, but I love the combination of flavours.

We were also helped by my niece Meredith who we looked after this morning while my sister went for a run! The pistachios give a little extra texture, but their main purpose is for that dazzling green and purple decoration.

The other thing I like about this cake is it’s not too sweet - the dark chocolate gives it a richness without too much sugar, and the creamy avocado means it’s indulgent without completely overdoing it. Plus avocado and beetroot are healthy, right?! It’s essentially one of your five-a-day…


RECIPE: CHOCOLATE, BEETROOT & AVOCADO CAKE

INGREDIENTS

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For the cake:
3 medium steamed beetroots
500ml soya milk
1 tbsp cream of tartar
200g caster sugar
75g melted coconut oil
1 tsp vanilla extract
300g self-raising flour
75g cocoa powder
Pinch of sea salt
For the icing:
3 ripe avocados
100g dark chocolate
75g golden syrup
1/2 tsp vanilla extract
Pinch of sea salt
Splash of strongly brewed coffee
Pistachio nuts, to decorate

METHOD

1. Preheat the oven to 180°C and grease two cake tins.

2. Pour the soya milk into a jug and stir in the cream of tartar until it’s well distributed. Leave to one side for a few minutes for the milk to curdle into a thick cream.

3. In a bowl, use a hand-blender to blend the beetroots into a purée. Add the sugar, coconut oil, vanilla extract and curdled milk into the beetroot and blend into a smooth batter.

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4. Stir in the flour, cocoa powder and sea salt, and combine well. Pour the mixture evenly into the cake tins and bake for 35-40 minutes, until a knife comes out clean but the sponge is still moist and squidgy like a brownie. Once baked, remove from the tins and leave to cool.

5. Melt the chocolate in a bowl or pyrex jug over a pan of boiling water.

6. In a separate bowl, make up the icing by blending the avocado, melted chocolate, golden syrup, vanilla, sea salt and coffee, combining until fairly smooth (although it’s difficult to get every tiny lump of avocado out).

7. Smother a layer of icing between the two sponges and sandwich them together, then use the rest to ice the top and sides of the cake.

8. Finish with a sprinkle of pistachio nuts, et voila!

 
 
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