Beet­root Cake

with choco­late ganache

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●125ml (½ cup) co­conut oil

● 300g (1½cups) ap­ple sauce

● 500ml (2cups) unsweet­ened al­mond milk

● 1 tsp ap­ple cider vine­gar

● 100g (1 cup) rolled oats

● 400g(2¼ cups) brown rice flour

● 150g (1½ cups) co­conut su­gar

● 80g (1cup) raw ca­cao pow­der

● 2 tsp bak­ing pow­der

● 1 tsp bi­car­bon­ate of soda

● 3 medium beet­roots, peeled and finely grated

● pinch of sea s alt


● 100g dark choco­late

● 155g (1 cup) un­salted raw cashews, soaked overnight

● 185ml (¾ cup) unsweet­ened al­mond milk

1 pre­heat the oven to 180°C/350°f/gas4. Grease two 20cm sand­wich cake tins with co­conut oil.

2 .Melt the oil in a small .pan over a low heat.

3 Grind the oats to a flour .in a food pro­ces­sor and mix with the rest of the dry in­gre­di­ents, ex­cept the beet­root. In a sep­a­rate bowl, mix the melted oil with the re­main­ing wet in­gre­di­ents.

4 Make a well in the mid­dle of the dry in­gre­di­ents and fold in the wet mix­ture. Stir in the beet­root, keep­ing two ta­ble­spoons for later.

5 Di­vide the mix­ture into cake tins and bake for 30 mins. Care­fully tip out onto a cool­ing rack and let cool.

6 Break up the dark choco­late and melt in a heat­proof bowl, over a pan of sim­mer­ing wa­ter.

7 Drain the cashews and blend with the al­mond milk un­til smooth.

8 Stir in the choco­late and place in the fridge to firm up for 20 min­utes.

9 Spread a third of the ganache onto one of the cooled cakes. place the other cake on top and smooth the re­main­der over the top and sides with a pal­ette knife.

10 Dec­o­rate with the re­main­ing beet­root and a dust­ing of ca­cao.

serves 10-12 Eat Smart: What To Eat In A Day – Every Day by Niomi Smart (Harpercollins, £20) is out now. Pick it up at http://smar­

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