British Seasonal Recipes: Vegan Beetroot & Ginger Chocolate Cake

British Seasonal Recipes: Vegan Beetroot & Ginger Chocolate Cake

This week is Chocolate Week and with the weather having turned considerably colder, what better way to celebrate it than with a lovely warming cake with beautiful Autumnal flavours.  This Vegan Beetroot & Ginger Chocolate Cake uses lovely seasonal beetroots which are great this time of year combined with a warming hint of ground ginger!  Beetroot and chocolate are such a fab combination and the gentle warm kick from the ginger ties it all together!  The best filling for this is a rich chocolate buttercream and a dark sweet cherry jam – yep cherries, ginger & beetroot – YUM!

Perfect for chocolate lovers, this Vegan Beetroot & Ginger Chocolate Cake is dark, gooey & filled with beautiful Autumnal flavours! Dairyfree & Eggfree too!

We are all suffering with the first snuffles of the season, so its a quiet weekend for us because as every asthmatic knows, wheezy lungs and Autumn snuffles do not mix!  In these situations its hard for my poor lungs as they object violently to both aerosol steroid inhalers and the dry powder ones.  For the rest of the year the anti-histamines are enough to keep them happy but colds are a bit more of a struggle!  So the scarf is out to warm the air up slightly before it gets to my lungs and there is lots of hot honey & lemon being drunk to soothe my throat.

Perfect for chocolate lovers, this Vegan Beetroot & Ginger Chocolate Cake is dark, gooey & filled with beautiful Autumnal flavours! Dairyfree & Eggfree too!

Thanks to the beetroot, this cake is moist and gooey and everything you want on a cold Autumn day with a nice hot cup of tea!  Although there is a *slight* discussion going on here whether or not the soft cake or crunchy brownie-like top is the best bit… obviously as I made it I am right and its the gooey cake!

Before you panic and or turn your nose up at the thought of beetroot in a cake don’t! The beetroot is only there to provide moisture and sweetness; obviously if you used roasted beetroot the flavour would be slightly different, but as I am feeling rubbish this was made with ready cooked beetroot – you know the ones – the squishy, ready peeled ones that you get vac packed and don’t quite know what to do with!

Perfect for chocolate lovers, this Vegan Beetroot & Ginger Chocolate Cake is dark, gooey & filled with beautiful Autumnal flavours! Dairyfree & Eggfree too!

This is definitely one for chocolate lovers, its dark and dense but the cherry jam just balances it out nicely!  I have topped it with some plain Koko yoghurt but a sweetened coconut cream would be lovely too! The grated dark chocolate is an optional extra which handily kept blowing away in the breeze as I took the photos (we are not mentioning the buttercream that melted in the HOT OCTOBER sunshine) talk about first world blogger problems !!

 

Recipe Vegan Beetroot & Ginger Chocolate Cake:-

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Vegan Beetroot & Ginger Chocolate Cake

This Vegan Beetroot & Ginger Chocolate Cake uses lovely seasonal beetroots which are great this time of year combined with a warming hint of ground ginger!  Beetroot and chocolate are such a fab combination and the gentle warm kick from the ginger ties it all together!  The best filling for this is a rich chocolate buttercream and a dark sweet cherry jam - yep cherries, ginger & beetroot - YUM!
Course Afternoon Tea
Cuisine British Seasonal
Keyword Baking with Beetroot, Beetroot & Chocolate Cake, egg free chocolate cake
Cook Time 50 minutes
Total Time 50 minutes
Servings 6 Slices*
Author Midge @ Peachicks' Bakery

Ingredients

Instructions

  • Preheat the oven to 150C and grease a 6 inch round cake tin.
  • First melt the chocolate and dairyfree margarine together in a saucepan over a very low heat, stirring occasionally so it doesn't burn. Leave this mixture in the saucepan and you can add the other wet ingredients to it - it saves on washing up!!
  • Next sift together the self raising flour, cocoa powder, ground ginger, ground chia seeds into a large mixing bowl. Add the sugar and mix together.
  • Into the cooled & melted choc/margarine mix add the grated beetroot and dairyfree milk. Stir until all combined.
  • Make a well in the centre of the dry ingredients and gently stir in the chocolate mixture.
  • Pour into the cake tin and bake for 50-60mins - you need to start checking it at about 40mins and if the top is starting to look too dark in colour just cover loosely with some greaseproof paper!
  • Cool completely, slice and fill with your favourite chocolate buttercream and cherry jam before topping with some Koko plain yoghurt (or coconut cream), dark cherries & grated chocolate!

Notes

* This quantity will also make around 10 large cupcakes!
**If making the cupcakes adjust the cooking time to 20-25mins at 180C
Tried this recipe?Mention @Peachicksbakery or tag #peachicksbakery!

 

Pin for Vegan Beetroot & Ginger Chocolate Cake Later:-

Perfect for chocolate lovers, this Vegan Beetroot & Ginger Chocolate Cake is dark, gooey & filled with beautiful Autumnal flavours! Dairyfree & Eggfree too!

Linky Love:-

Who doesn’t love a linky?!  I have linked this rather yummy cake to a few – hop over and have a lookie!

Charlotte's Lively Kitchen - #TheFoodCalendar

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26 thoughts on “British Seasonal Recipes: Vegan Beetroot & Ginger Chocolate Cake”

  • Sorry to hear you are unwell. And what a nightmare not being able to take inhalers. I hope you are feeling a little better now. This cake looks flipping epic! I need to make it (I can’t eat it though because I don’t get on with sugar…). I am going to try it with my wholegrain gluten free flour blend. My self raising is launching next week on Amazon!

    • Thanks hun! My lungs are just a law unto themselves! LOL! The cake was yummy and I know this recipe works without the sugar (although the texture changes slightly) as I have forgotten to put it in a few times! THe beetroot is quite sweet anyway. I have made this gluten free before by using the same amount of flour – but I don’t often because anything rice flour in makes everyone’s eczema flare up! So pleased you sorted your flour nightmare out & definitely going to pick up a bag or two from the show in a couple of weeks! xxx

    • Thank you! I guess you get used to not being able to breathe, although to be honest they are nowhere near as bad as they can be so I’m just having a grumpy old strop with being poorly! LOL! Egg free is actually fairly easy – gluten free kind of escapes me to fair, I just can’t get the texture right! x

  • We’ve got SO many beetroots in our veggie patch at the mo!! We bottled loads last year but CAKE??!! Wooo — that’s not something I’d though of!! Thanks so much for sharing!! 🙂 Have bookmarked for later! 🙂 Caro x #FreeFromFridays

  • Oh my gosh, I love beetroot and I’ve wanted to bake with it forever but not had the guts, this sounds so good, I think you’ve finally motivated me to give it a go! I saw your related posts with beetroot and chocolate and now I’m spoilt for choice! #foodiefriday

  • Oh wow, what a showstopper! I love the idea of beetroot in a chocolate cake. I’ve never tried but I’ve seen a few ‘free from’ recipes around containing beet. I’ve never attempted making one because I was worried the children might be put off in case the taste of beetroot was overpowering, but the addition of cherry jam probably helps the flavours blend together. I hope your lungs get better soon. Thanks for joining in with #FreeFromFridays

    • I did too, with raw beetroot and it just tasted really earthy BUT this one is made with that ready boiled vac pac beetroot which is much sweeter and works really well with the ginger & cherry!

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