Chocolate Beetroot Muesli Cake

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Chocolate Beetroot Muesli Cake with Primrose’s Kitchen Raw Beetroot and Ginger Muesli

Suklaa-punajuuri myslikakku

I am slowly getting around to posting some of the recipes from my pop-up brunches.  I love this chocolate beetroot cake.  It is super easy to make, but tastes fantastic.  Rich, chocolatey and earthy and not too sweet.  The addition of Primrose’s Kitchen Beetroot and Ginger Muesli , adds some crunch and slight gingery heat.  I have mentioned Primrose’s range before, I love them.  They are not only gluten free and vegan, but contain no nasty additives  and are packed full of slow dried vegetables.

This cake can be made a couple of days in advance, if anything it tasted even better after 24 hours.  Don’t worry about it drying out, the beetroot, bananas and coconut milk keep it super moist.

For some other cake ideas click Chocolate Berry Roulade , Orange and Cinnamon Sweet Potato-Buckwheat cake , Chocolate Orange Baobab Cake with Citrus Cashew Cream Cheese Frosting and Vegan Black Forest Cake (Schwarzwald torte)

Chocolate Beetroot Muesli Cake

275 g plain flour (I have tried this with a gluten free flour mix and it works really well)

100 g coconut sugar

1 heaped tsp baking powder

1 tsp baking soda

50 g raw cacao powder

120 ml oil

2 medium beetroots, peeled and grated

2 dl extra thick coconut milk

2 super ripe bananas

25 g Primroses’s Kitchen Raw Beetroot and Ginger Muesli

 

To Decorate:

150 g icing sugar

1 medium beetroot, grated

50 g vegan friendly chocolate

2 tbsp Raw Beetroot and Ginger Muesli

A handful of dried rose petals

Line a loaf tin ( I used this one from Ikea) and preheat the oven to 180 degrees.

Sieve the flour, cocoa, baking powder and soda into a large bowl and add the sugar.

In a blender add the coconut milk, oil, bananas and beetroot and blend until you have a smooth liquid.

Pour the beetroot mix into the dry ingredients and stir thoroughly.  You may need to add a little water depending on the size of your beetroot.  The batter should be thick, nut pourable.  Pour into your lined tin and sprinkle with the muesli.

Bake for 45 – 50 mins, until an inserted skewer comes out clean.  Allow to cool for 10 mins, then remove from the tin.

Meanwhile mix half the icing sugar with a few drops of water to create a white icing.  Mix the other half of the sugar with a few drops of beetroot juice squeezed from the grated beetroot, to create a red icing.  Finally in a separate bowl melt the chocolate.

Sprinkle the individual icings over the cake and finally sprinkle with the remaining muesli and rose petals.

 

 

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