Beetroot Chocolate cake
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| The beetroot cake iced x |
Ingredients
180 gr all purpose flour
240 gr sugar
75 gr cocoa powder
20 gr baking power
250 gr cooked and grated beetroot
220 ml corn oil
1 cup vegan milk
240 gr sugar
75 gr cocoa powder
20 gr baking power
250 gr cooked and grated beetroot
220 ml corn oil
1 cup vegan milk
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| Beautiful finely grated beetroot |
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| Cake tin greased and cocoa powder coated |
I just used a basic vegan margarine icing for the middle and top x
Method:
1. Pour the dry ingredients into a bowl (flour, cocoa, sugar, baking powder) and mix well.
1. Pour the dry ingredients into a bowl (flour, cocoa, sugar, baking powder) and mix well.
2. Place the liquid ingredients and the grated
beetroot in another bowl.
3. Combine them all together and pour the mixture
into a cake tin, which has been greased and coated in cocoa powder.
4. Bake in preheated oven set at 180 degrees for 40-50
min. Do the toothpick test, if it comes out clean its ready.
5. Leave to cool completely before removing from the cake tin. Cool on wire rack. Its a very moist lovely rich choccy cake. I cut mine in half through the centre to ice the middle and jazzed it up with pink and sprinkles.
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| Sifting the flour |
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| Everything mixed |
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| Give it a good mix |
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| The finished cake |
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| Fifi's wonderful photo of my pink hands |
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| The moistness of the beetroot cake |
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