There is no denying that some ingredients just work really well together, almost like they were made for each other. Beetroot and chocolate are two such pals that make a glorious union.
Having had success with these flavours in cupcakes, I tried my hand at using this combination in moist mini loaves, topped with a slathering of lush chocolate icing. Of course you could just make one big cake but small things are always more fun, right?
Perfect for a picnic or a craving for that simple sugar-free treat, these little cakes are set to impress.
- 125g cooked beetroot
- ½ cup pure maple syrup
- ½ tsp vanilla bean paste
- 1½ cups plain flour
- ½ cup unsweetened cocoa
- 1 Tbs baking powder
- ½ tsp bi-carb soda
- ½ tsp sea salt
- ½ tsp cinnamon
- ½ cup coconut milk
- 80g dairy-free chocolate chips
- 1½ cups icing sugar
- ½ cup dairy-free butter, softened
- 1 tsp vanilla extract
- 2 Tbs unsweetened cocoa
- Preheat the oven to 175°C and spray small baking tins or cupcake trays with coconut oil or cooking spray.
- Insert the kneading crushing blade and add the beetroot, maple syrup and vanilla. Mix on speed 7 for 30 seconds. Scrape the lid and sides of the bowl with a spatula.
- Add the remaining ingredients and mix on speed 6 for 30 seconds.
- Pour batter into baking tins and bake for 15-20 minutes. After 10 minutes gently turn out onto a cooling rack.
- To make the icing, insert the whisk blade and add all the ingredients to the bowl. Mix on speed 6 for 30 seconds. Scrape the sides of the bowl with a spatula. Mix again for a further 30 seconds. Set aside in the fridge.
- When the cakes have cooked, spread icing on the top and serve.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
Want a dose of vegeTARAian in your inbox?
Click here to subscribe to the weekly newsletter