Chocolate Beetroot Cake
This stunning pink Chocolate Beetroot Cake is delicious served with ice cream as an indulgent dessert or is a great option when looking for sweet treats to serve for all day parts. Suitable for vegan diets this beautifully light cake is suitable for vegan diets allowing any customer to enjoy.
Blitz the beetroot puree with the olive oil, oat milk and vanilla paste
Mix the water and flax seed powder together to a paste and blend into the beetroot puree
Mix in the muscavado sugar
Sift together the flour, cocoa powder, bicarbonate of soda and salt.
Add the beet mixture to the flour mixture and stir just until combined.
Stir through the chocolate callets, pour into an 18cm cake ring and bake at 180°C.