Vegan chocolate beetroot cake

Level of difficulty

easy

Ingredients for 6 people

For one springform pan (26 cm diameter):
400 g beetroot (peeled, cooked and diced)
60 g baking cocoa
120 g sugar
1 sachet of vanilla sugar
200 g flour
2 tsp baking powder
1 pinch of salt
150 ml rapeseed or sunflower oil
100 ml vegetable drink
1 tbsp rum
2 tsp apple cider vinegar
Icing sugar for sprinkling
Vegetable margarine for greasing

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Preheat the oven to 200 °C (conventional oven). Grease the springform tin with a little vegetable margarine.

First mix the baking cocoa, sugar, vanilla sugar, flour, baking powder and a pinch of salt in a large mixing bowl. Put the beetroot cubes in a blender and blend until smooth. Add the oil, plant-based drink, rum and apple cider vinegar to the purée and mix everything together again briefly. Now fold the beetroot mixture into the dry ingredients until it forms a homogeneous batter.

Pour the mix into the tin, smooth over the top and bake on the middle shelf for around 30 minutes (test with a skewer). Remove the cake from the oven, leave to cool in the tray and then serve sprinkled with icing sugar.

Bon appétit!