I recently bought a huge load of beetroots from my local market, and after having them as part of my dinner for a few days I got bored and decided I needed to try something new. Weekends are always my time for recipe testing and beetroots were definitely top of my list today. So I came up with this AMAZING recipe for beetroot chocolate fudge cakes. These are so rich, moist, and chocolaty I could only manage one, and that’s even with my love for all things cacao!
Beetroot can be an acquired taste but you definitely don’t even get a hint of beetroot in these, but they produce an amazing colour.
Often vegan cakes that are “refined sugar-free” contain lots of dried fruits with give the cakes a high fructose content. Not these! Instead, these have raisins, syrup, and the beets themselves. I generally prefer to use raisins rather than dates as medjool dates are so expensive, and this way I can bake more often!
Makes 8 cakes (or maybe less depending on how well you can resist the temptation to eat the batter!)
1 large beetroot (200g)
1/3 cup raisins (or medjool dates if you prefer)
1/4 cup or 3 heaped tbsp coconut oil (melted)
1tsp vanilla essence
1/3 cup or 5 tbsp rice malt syrup (or other liquid sweetener of choice)
1/2 cup unsweetened almond milk
1/2 tsp apple cider vinegar
1 cup gluten-free flour of choice
1/2 cup raw cacao (or cocoa powder)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
What to do:
- Preheat the oven to 180°C
- Scrub and boil the beetroots whole until you can slide a knife through easily, drain and set aside to cool
- Whisk together the almond milk and apple cider vinegar and set aside for a few minutes to curdle
- Once cool, peel and chop the beetroots
- Blend together the beets and raisins/dates until smooth, then add the coconut oil, vanilla, and rice malt syrup and blend until smooth
- Mix together the beet mix and curdles milk
- Place all the remaining dry ingredients in a bowl and mix
- Add the wet ingredients to the dry and stir until just combined, avoid over mixing!
- Spoon the mixture in a greased muffin tin, filling about 3/4 of the way full
- Bake for 20 minutes until a toothpick comes out clean, then leave to cool for at least 5-10 minutes before removing from the tin
Serve either warm and fresh out the oven, or store in an airtight container in the fridge for up to 3 days, but to be honest there is no way they will be around for that long!