Makeveges child’s play

If your kids are averse to vegetables, sneak some into their food. This savoury, childfriendly baking is bound to put a smile on their faces.

Chocolate beetroot cake

Richly flavoured and deliciously soft and moist due to the beetroot, this plant-based cake may become a favourite chocolate cake recipe.

Recipe: Julie Le Clerc Photo: Todd Eyre

Serves: 10-12

■ 200g (approximately 2 medium) beetroot, peeled and finely grated

■ 1⁄ cup grape seed or sunflower oil 2

■ 1⁄ cup soft brown sugar, firmly packed 2

■ 1 cup almond, oat or soy milk

■ 2 tbsp red wine vinegar

■ 2 tsp baking soda

■ 1⁄ tsp salt 2

■ 3 tbsp cocoa powder, sifted

■ 2 cups plain flour, sifted

■ Beetroot powder, to dust (optional)

■ 150g quality dark chocolate (vegan if preferred), chopped

■ 1⁄ cup almond, oat or soy milk

4

Ganache

Preheat the oven to 180C. Line a 22cm spring-form cake tin with non-stick baking paper. Put the beetroot in a large bowl, add the oil, sugar, milk, vinegar, baking soda and salt, and stir to combine. Stir in the cocoa powder, then stir in the flour until well combined.

Pour the batter into the prepared tin and bake for 35-40 minutes until set and an inserted skewer comes out clean. Remove to a wire rack to cool.

To make the ganache, place the chocolate in a bowl. Heat the milk, just to boiling point, then pour it over the chocolate. Sit for 2-3 minutes until the chocolate melts, then gently stir until combined and smooth. Leave to cool and firm, then spread the ganache over the cake. Serve the cake dusted with beetroot powder, if desired. The cake lasts well for up to five days stored in an airtight container.

Lay the slices on their sides on baking trays and gently brush with a little more egg wash. Bake 20-25 minutes until puffed and golden. over the dry ingredients and mix until just combined. If adding extras such as chopped nuts or chocolate chunks, fold them in now.

Pour the batter into greased standard muffin tins (or 2 x 4-cup loaf tins lined with baking paper). If desired, fill with cream cheese swirl and/or top with streusel topping (see below). Bake for 20 minutes (50-60 minutes for loaves) until risen and firm.

Cream cheese swirl

■ 250g cream cheese, softened

■ 1 egg

■ 1⁄ cup white sugar

4

■ 1 tbsp milk or orange juice

Beat all ingredients together until smooth. To use this mixture in muffins, fill muffin tins with the batter and drop a small spoonful of cream cheese mixture into the centre of each one. Push the mixture down a little; the batter will rise around it and bury it as it bakes.

To make a loaf ‘‘ribbon’’, half-fill each loaf tin with batter then spoon the cream cheese mixture in rough dollops over the surface, before covering with more batter.

■ 50g butter

■ 1⁄ cup plain flour

2

■ 1⁄ cup brown sugar

3

■ 1⁄ cup rolled oats or chopped nuts 3

■ 2 tsp ground cinnamon

Streusel topping

Melt the butter in a small bowl and mix in the dry ingredients to form a crumbly mixture. Sprinkle over the muffins before baking.