BEETROOT & CHOCOLATE LOAF CAKE

GLUTEN FREE, EGG FREE, DAIRY FREE

© Janice Weir-Germia (September 2010)

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Ingredients:

8 oz Gluten free flour

1 large cap Vanilla Essence (Jamaican brand)

1 ½  Tsp Baking Powder

4oz Margarine

4oz Soft Brown Sugar

150 ml milk (soya or oat milk)

4 oz Raw Beetroot grated in processor

2 Tbsp Coconut Oil

¾ Cup Coconut Milk

12 oz Vegan Chocolate Chips (or add 4 oz more for rich chocolatey taste!)

 

 

Preparing the Culinary Delight:

  • Pre-heat oven to 180oC prior to starting to ensure oven is hot when cake placed in the oven
  • Smooth Margarine and Sugar using electric whisk
  • Slowly mix in milk with a wooden spoon (it will be curdly and runny but that’s ok)
  • In a separate bowl blend flour and baking powder
  • Add flour blend bit by bit to margarine, sugar and milk with the electric whisk on low speed.
  • Grate the beetroot with a processor and place straight into the final cake mix and blend at high speed to fluff the mixture and incorporate air.
  • Batter must be slightly stiff as beetroot has a lot of water when cooking it will soften throughout cooking.
  • Prepare the melted chocolate to swirl into the cake batter: Place a pan with ½ pint of water on to heat but not boil.  Place a stainless steel bowl on top of the pan but not touching the water.
  • Pour in Coconut milk and Coconut oil and heat together stirring continuously until warm.
  • Add the vegan chocolate chips and continue to cook whilst stirring constantly with a wooden spoon  until the chips are melted completely and the mixture is smooth.
  • Slowly, pour in the smooth vegan chocolate mixture and use the Figure 8 method of mixing the batter to create a smooth blend.
  • To incorporate some air, just whisk now with the hand whisk on high speed for about 2 minutes or until fluffy.
  • Slowly pour the mixture into a loaf tin which has grease proof paper (the loaf cases used for bread making or greased tin)
  • Oven temperature must remain @ 180oC for 38 – 40 mins without opening the oven door.
  • Remove the cake from the oven, test that a toothpick comes out clean when inserted into the middle of the cake (return to the oven for 5 mins if it hasn’t)
  • Now leave to cool for up to 2 hours before cutting or removing from tin. (This will allow the cake to set)
  • You can smother with vegan chocolate ganache found in our cookbook.  It is so gorgeous!

Or simply make them into little cupcakes or MUG Cakes like Chef J did for a Vegan Cake Judging Demo