Veggie Beetroot Chocolate Cake with Coconut Cream Frosting - Vegan

The Veggie Beetroot Chocolate Cake with Coconut Cream Frosting is a captivating fusion of vibrant ingredients and rich flavors. This moist, chocolatey cake gets its unique hue and added moisture from pureed beetroot, while the coconut cream frosting provides a smooth, dreamy finish that contrasts beautifully with the cake's deep cocoa notes.

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Temps de préparation 20

Temps de cuisson 40

Temps total 1

Type de plat Dessert

Cuisine International

Portions servings

Calories 290 kcal

Ingrédients

1 cup beetroot puree (about 2 medium beetroots, roasted and blended)

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup coconut sugar

1/2 cup maple syrup

1/2 cup coconut oil, melted

1 teaspoon vanilla extract

1 cup coconut milk

1/2 teaspoon apple cider vinegar

1/2 cup dark chocolate chips

1 can full-fat coconut milk, refrigerated overnight (for frosting)

1/4 cup powdered sugar (for frosting)

1 teaspoon vanilla extract (for frosting)

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
In a large mixing bowl, combine the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the beetroot puree, coconut sugar, maple syrup, melted coconut oil, vanilla extract, coconut milk, and apple cider vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the dark chocolate chips.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the coconut cream frosting. Scoop out the solidified coconut cream from the refrigerated can of coconut milk, leaving any liquid behind.
In a mixing bowl, beat the coconut cream with powdered sugar and vanilla extract until light and fluffy.
Once the cake has cooled completely, spread the coconut cream frosting over the top. Slice and serve.
Store any leftovers in an airtight container in the refrigerator.

Nutrition (per 100g)

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Veggie Beetroot Chocolate Cake with Coconut Cream Frosting – Vegan