This plant-based beetroot and chocolate cake is always a favourite, especially in our house with Grant having an egg allergy. The virtually fool-proof recipe is easy to make and results in the most delicious, moist cake.
You can also make little cupcakes for the kid’s lunch boxes or for a decadent treat with a cup of tea.
Eggless Beetroot Chocolate Cake
3 cups flour
1.5 cups sugar
6 Tbs cocoa
1 medium sized beetroot
2 tsp baking soda
1 tsp salt
2 cups water
¾ cups vegetable oil
2 Tbs vinegar
2 Tbs vanilla essence or extract.
Preheat oven to 180C.
Sift dry ingredients together in a large bowl. Grate and mix in the beetroot.
Make a well and add the wet ingredients.
Mix until an even batter forms without lumps.
Bake for 40 minutes in a greased cake tin.
Let cake rest for 5–10 minutes before turning out onto a wire rack.
Chocolate Icing (vegan)
1/3 cup milk alternative (I use coconut)
2 Tbs plant based spread
1 cup dairy-free chocolate chips
Bulk-bin chocolate chips at New World and Pak n’ Save are vegan, otherwise check the packet—most dark chocolates are okay.
Using the double boiling method (ingredients in a heat-proof bowl, sat on top of a pot of simmering water), heat the ‘milk’ and spread until the spread is melted. Add the chocolate chips. Stir continuously until the chips are completely melted and the mixture is very smooth.