The first Christmas party I am off to is at my MIL's on Saturday - besides my husband being a vegan, his older brother is also! Which means double the work for me ... as long as they enjoy what I make them, then the double work is no problem!
Last year I made them a vegan pumpkin pie - this year I went a little different and have made them a Vegan Chocolate Beetroot Cake ...
Who knew that beetroot and chocolate went so well together - but then again, chocolate goes well with most things!
So if you want to give this a go, it's quite easy ..
INGREDIENTS
- 2 Large beetroots, skin on, grated
- 1 extra beetroot - sliced thinly
- 3 cups of plain flour
- 2 cups of caster sugar
- 6 tbls cocoa
- 2 tsps baking soda
- 1 tsp salt
- 2 cups of water
- 3/4 cup vegetable oil
- 1 tsp cinnamon
- 2 tbls white vinegar
- 2 tbls vanilla paste
- Half a packet of glazed cherries
METHOD
Pre-heat oven to 190 C
Grease and flour a large springform cake tin or bundt cake pan
Grease and flour a large springform cake tin or bundt cake pan
Sift flour, cocoa, baking soda, salt cinnamon, sugar in a large bowl
Add a well in the centre and pour in the water, oil, vinegar, vanilla and beat with a whisk until smooth - add the grated beetroot and make sure the mixture is well combined.
Pour the batter into the cake tin and bake for 50 minutes or until a skewer comes out clean.
In the meantime make some vegan buttercream
1/3 cup soy milk
2 Tbls Nuttelex
1/2 cup cocoa
In the electric mixer, cream the nuttelex, add the other ingredients and beat until creamy.
Once your cake is done, let it cool on a wire rack and meanwhile while you are waiting, get your beetroot chips ready.
Deep fry your sliced beetroot chips until crispy - place on a paper towel to drain the excess oil.
Deep fry your sliced beetroot chips until crispy - place on a paper towel to drain the excess oil.
Time to now buttercream your cake, top with some glazed cherries and the beetroot chips.
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