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!
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!
* This quantity will also make around 10 large cupcakes!**If making the cupcakes adjust the cooking time to 20-25mins at 180C