Chocolate Beetroot Cake

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

200g (approx 2 medium) beetroot,

peeled and finely grated

½ cup grape seed or sunflower oil ½ firmly packed cup soft brown sugar 1 cup almond, oat or soy milk 2 tablespoons red wine vinegar 2 teaspoons baking soda

½ teaspoon salt

3 tablespoons cocoa powder, sifted 2 cups plain flour, sifted Beetroot powder, to dust (optional) GANACHE

150g quality dark chocolate (vegan if

preferred), chopped

¼ cup almond, oat or soy milk

Preheat the oven to 180°C. Line a 22cm spring-form cake tin with non-stick baking paper.

Put the beetroot into a large bowl, add the oil, sugar, milk, vinegar, baking soda and salt and stir well to combine. Stir in the cocoa powder and 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.

Ganache: Place the chocolate in a bowl. Heat the milk just to boiling point then pour 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 5 days stored in an airtight container. Serves 10-12