Beetroot cake with coconut orange frosting
- Prep: 15m
- Cook: 40m
- Serves: 12
A delicious fruity and nutty vegan cake with an indulgent frosting.
Method
- Preheat the oven to 180c/350F/Gas 4. Make the chia egg by mixing the ground chia seeds with the water. Mix well. Set aside.
- Place raisins in a bowl. Cover with boiling water. Set aside.
- Grate beetroot. Place white and brown flour in a large bowl (you can use a food processor or mix the cake by hand). Add sugar, baking powder, baking soda, salt and mixed ground spices.
- Stir in grated beetroot, finely chopped pineapple, vanilla extract, melted coconut oil and chia eggs.
- Drain raisins. Add to cake mixture followed by chopped walnuts and orange zest. Line a 20 cm (8 inch) square cake tin with parchment paper. Spread cake mixture evenly in the tin.
- Bake in the oven for 30-40 mins until an inserted cake skewer comes out clean. Leave cake to cool for 10 mins in the tin. Then transfer to a rack to cool completely. Make coconut frosting, once the cake has cooled completely.
- Carefully open the refrigerated coconut milk can. The coconut water should be at the bottom and fatty hardened coconut milk at the top. (this varies from one coconut can to another, so if it is all liquid you'll have to take another can).
- With a spoon carefully remove the hardened coconut milk at the top of the can and place it in a refrigerated bowl. You can keep coconut water for a smoothie.
- Whisk coconut milk until combined and creamy. Beat in icing sugar and juice of the orange until the frosting is thick and fluffy, about 5-7 minutes. Spread frosting evenly all over the cake. Put cake in the fridge until icing is set.
Ingredients
All to be sourced organic where possible
- 250g beetroot
- 125g plain white flour
- 125g plain brown flour
- 190g golden caster sugar
- 125g pineapple, chopped or blended for a few seconds
- 125g raisins
- 1 orange (juice for frosting + zest for cake)
- 75g walnuts
- 125ml coconut oil, melted
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tsp mixed ground spices
- 2 tbsp vanilla extract
- For the chia eggs:
- 2 tbsp of ground chia seeds
- 6 tbsp of water
- For the frosting:
- 400ml can of full fat coconut milk (refrigerated overnight)
- 125g icing sugar
