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Vegan chocolate and beetroot cake
Fruit and vegetables
280g/10oz raw
beetroot
, peeled and sliced
2 cooked
beetroots
, peeled and diced
1 Heritage
beetroot
yellow and 1 cook
beetroot
, peeled and sliced
2 sprigs fresh
mint
Tins, packets and jars
160g/5¾oz
plain flour
100ml/3½fl oz full-fat
coconut milk
Cooking ingredients
70g/2½oz
coconut oil
, plus extra for greasing
200g/7oz
sugar
85g/3oz
cocoa powder
½ tsp
salt
1 tsp
baking powder
¾ tsp
bicarbonate of soda
1
vanilla pod
, split and seeds scraped
150ml/5fl oz
maple syrup
pinch
sea salt
(or 2 pinches if preferred)
200g/7oz
caster sugar
1
vanilla pod
, seeds removed
50g/1¾oz
desiccated coconut
, toasted
Biscuits, snacks and sweets
100g/3½oz dark vegan
chocolate
, minimum 70% cocoa solids, broken into small pieces
Dairy, eggs and chilled
220ml/8fl oz
almond milk
, gently warmed
Other
65ml/2½fl oz strong
coffee
200ml/7fl oz water
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