Cake makes it all better. Well, for me MAKING the cake makes it better.
And it’s my birthday today, so that is one of many reasons for cake.
This is a cake I made for work last year, and everyone was so impressed that I still get requests for it, so it is quickly becoming an annual birthday expectation of mine. The cake is moist and dense and delicious, while the icing is thick and creamy. It is basically the best chocolate cake you can ever eat, and the damn thing is vegan AND gluten free. You cannot beat that. Ever. Unless it had less sugar maybe, but we can’t have everything in life.
Baking is a science; a mixture of the perfect ingredient combinations in the right amount. This becomes uber difficult when baking vegan cakes. Baking is also a life-science at my house. There has to be the perfect alignment of time: me with a day off; mum at work, and; hopefully someone around that can eat the cake for me. In this case it’s people at work. So as I was trawling the interwebz, I saw a muffin recipe on theminimalistbaker.com and a wonderfully adapted version of the cake on coffeeandquinoa.com. I was so keen to try it, because hello straight-up #foodporn
I decided to adapt it again for my own purposes. Mainly eating purposes.
It became a food emergency – I had to make it. I had to make that cake and that icing.
Chocolate Beet Cake - GF, V
Prepare to die and go to chocolate heaven. I really guarantee that you cannot beat this cake. This cake works with regular flour and a gluten free flour mix.
- 2 small beetroots
- 1 TB apple cider vinegar
- 2 cups mylk
- ½ cup coconut oil, melted
- 1½ cups raw sugar
- 1 TB vanilla extract
- 2¼ cups gluten free flour
- 1 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 2 super ripe avocados
- ½ cup liquid sweetener
- ½ cup cocoa powder
- ½ cup icing sugar
- pinch of salt
- 2 tsp coffee extract (optional)
- Preheat your oven to 180*C and line two cake tins of equal sized.
- Wrap the two small beetroots in foil and bake for an hour, or until soft. Remove the skins and chop.
- In a small blender, combine the vinegar with 2 cups mylk. Allow to sit for 10 minutes. Once curdled, add the beetroot pieces and ½ cup melted coconut oil. Blend the milk and beets.
- In a LARGE separate mixing bowl, combine the remaining ingredients well.
- Slowly pour the milky-beet-mix into the large bowl and stir to combine, but don't over-stir it.
- Evenly divide the mix between two cake tins and bake for 35-40 minutes. Allow to cool completely on a wire rack before icing.
- To make the icing, use a blender to break down the avocado.
- Use a whisk to beat together all of the ingredients, and sweeten to taste