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Ingredients
Beet Cake
- Ingredients
- 200 grams Beets
- salt
- 1 lemon (juiced)
- vegetable oil (for the baking dish)
- Pastry flour (for the baking dish)
- 150 grams Pastry flour
- 100 grams ground almonds (peeled)
- 2 tsps baking soda
- 150 grams brown sugar
- 150 milliliters Soy milk
- 75 grams Coconut oil
- 80 milliliters mineral water
- 1 tsp Raspberry vinegar
- 150 grams Dark chocolate (vegan)
- 2 Tbsps Soy cream
- 2 Tbsps Beet juice
Rinse beets and cook in boiling salted water until tender, about 50 minutes. Then allow to cool slightly and peel. Cut beets into pieces, puree, add lemon juice and leave to cool.
Preheat the oven to 180°C (approximately 350°F). Brush cake pan with oil and sprinkle with flour.
In a bowl, mix flour with nuts, baking soda and sugar. Add soy milk, melted coconut oil, water and vinegar and stir everything into a smooth dough. Mix in beet puree and pour beet batter into cake pan. Spread evenly, flatten and place in oven for about 45 minutes until baked. Remove beet cake from oven and let cool.
For the topping, chop chocolate and melt with soy cream and beet juice over a hot water bath. Remove from heat and let cool slightly.
Remove cake from the pan, brush with glaze and serve.
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 5.19 g | (5 %) | ||
| Fat | 16.61 g | (14 %) | ||
| Carbohydrates | 32.89 g | (22 %) | ||
| Sugar added | 12.47 g | (50 %) | ||
| Roughage | 1.54 g | (5 %) |