Posted by kathryn in Recipes: pudding

Don’t let the word “vegan” in the title put you off. I’ve been making this cake for years, it’s the first recipe I ever had published and I’ve been serving it to carnivores, omnivores, vegetarians and lactose-intolerants and it’s never failed to impress. There’s something about the words “beetroot” and “chocolate” that makes people do a double-take. The cake is rich and dense, while the addition of the glorious red-coloured spiced beetroot glaze just sets it off a treat.

I promised to post this recipe ages ago, in fact I first mentioned it when I posted the beetroot curry recipe (thanks to Kylie for reminding me to post the cake). In amongst all my beetroot obsessiveness I can’t believe I forgot this recipe. The last time I cooked this cake was for a Christmas in July celebration, hence the festive decoration in the photograph!

If you’re a vegan, you love beetroot, or are just feeling a bit adventurous, why not try out this cake? I’m not claiming it’s healthy, but is very satisfying as an occasional treat!

Vegan chocolate & beetroot cake

• 500g wholemeal flour (I often use spelt)
• 180g cocoa
• 340g sugar
• 1 medium beetroot, grated
• 300ml olive oil
• 350ml water
• 1.5 tablespoons baking powder
• 250g silken tofu

Preheat the oven to 180°C and grease and line a 22cm cake tin (it’s easier if you’ve got a loose-bottomed one).

Sift the flour and cocoa together into a mixing bowl. Add the sugar and grated beetroot and mix to combine.

In a food processor blend together the oil, water, baking powder and tofu, until it has a smooth texture and is well combined. Add this to the dry ingredients and stir to combine. Then pour this into the cake tin and cook in the oven for 1.25 – 1.5 hours. Check the cake after 1 hour by insterting a skewer into it – if it comes out clean the cake is ready. The cake will come out of the oven slightly cracked on top, but smelling wonderful.

Leave to cool on a wire rack and serve with the spiced beetroot glaze.

Spiced beetroot glaze

• 1 litre water
• 1 medium beetroot, cut into 2 cm cubes
• 1 cinnamon quill
• 1 cup sugar
• 1 vanilla pod, split in 2
• 1/2 teaspoon ground allspice

Place all the ingredients in a saucepan. Bring to the boil and then gently simmer for 30 minutes. Strain the mixture, reserving the liquid. Add the beetroot back to the strained liquid and then blend this together. Pour the glaze back into the pan and heat for a further 2 minutes.

13 September, 2007