Vegan Chocolate Beet Cake Food

VEGAN CHOCOLATE BEET CAKE

Steps:

• Preheat the oven to 400 F and place the quartered beets into a small baking dish, along with about 1/4 cup water. Cover the dish, and bake for about 30-35 minutes, or until the beets are fork-tender. Allow the beets to cool for 5 minutes, then place them in a high-powdered blender, along with a tablespoon or two of liquid and puree until smooth. Measure out 3/4 cup puree to cool. Reserve the remaining liquid from the cooked beets.
• Turn the heat down to 350 F and spray two 9″ round cake pans with non-stick spray and dust the pans with cocoa powder. In a large mixing bowl, whisk together the almond milk and apple cider vinegar, and allow it to sit for a couple of minutes. Add in the avocado oil and applesauce, and whisk to combine. Add the 3/4 cup beet puree, sugar and vanilla extract. To the boiling water, add the espresso powder, and stir until completely dissolved (set aside).
• In another large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add half the dry ingredients to the wet ingredients, stir a few times with a large wooden spoon, then add the espresso. Stir a few more times, then add the remaining dry ingredients. Stir with the spoon until just incorporated. Spread the batter evenly between the two cake pans (use a kitchen scale, if desired).
• Bake the cakes for 30-35 minutes, checking at 30 minutes with a toothpick to ensure the cake is fully cooked. If the toothpick has batter remaining, bake for the additional 5 minutes. Remove the cakes from the oven, and allow them to cool for 5 minutes, before removing them to a wire rack to cool completely
• In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, whip the softened vegan butter until light and fluffy. Add half of the powdered sugar, followed by 1 tablespoon of reserved beet cooking liquid and mix together. Add the remaining powdered sugar, along with the vanilla extract and mix on high. If the buttercream seems too stiff, add additional beet liquid; if it is too soft, add an additional cup of powdered sugar. Frost the cake!

BEET BUNDT CAKE

Steps:

• Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.
• In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.
• In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.
• Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired.

VEGAN CHOCOLATE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
• Put the dairy-free milk in a jug and add the vinegar - it will split but don't worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
• To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
• Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.

BEETROOT & CHOCOLATE CAKE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.
• When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.

"DON'T KNOCK IT UNTIL YOU TRY IT" BEET CAKE!!

Steps:

• Heat oven to 350 °, grease and flour 13x9 baking pan.
• Beat eggs, sugar and oil until light and fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add to egg mixture and mix well.
• Add vanilla, beets and walnuts.
• Beat for 1 minute on medium speed.
• Pour into pan, bake for 45 minutes, or until a pick comes out clean.