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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!
Cook Time50 mins
Total Time50 mins
Course: Afternoon Tea
Cuisine: British Seasonal
Keyword: Baking with Beetroot, Beetroot & Chocolate Cake, egg free chocolate cake
Servings: 6 Slices*
Author: Midge @ Peachicks' Bakery

Ingredients

  • 200 g Self Raising Flour
  • 50 g Cocoa powder
  • 1 tbsp Ground Ginger
  • 1 Tbsp Ground Chia Seeds
  • 150 g Granulated sugar
  • 150 g Dairyfree Margarine (Pure, Vitalite etc)
  • 50 g Dark Chocolate
  • 100 g Cooked Beetroot (grated)
  • 100 ml Dairyfree milk (we use Koko)
  • Cherry Jam & Chocolate buttercream for filling!

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