Vegan // Vegetarian // Nut-Free // Dairy-Free
Preheat the oven to 180℃.
Remove the ends from the beetroot and peel. Grate the rest of the beetroot (by hand or using a food processor).
Next melt the chocolate in a bowl over a pan of boiling water. Once melted, put the bowl of chocolate aside.
Add the sugar and oil to a bowl and stir together. Whisk in the soya milk until all the ingredients are combined.
Add the flour, baking powder and coco powder and gently fold in the mixture.
Mix the beetroot with the cooled melted chocolate until all of the beetroot gratings are covered. Combine the beetroot with the flour mixture.
Grease a cake tin with a small amount of oil and add the mixture, patting it down so it’s flat. Put in the oven for 45-50 minutes, keeping an eye on the top so that it doesn’t burn.
Once cooked, leave to cool for around 10 minutes before removing it from the tin and sprinkling icing sugar over the top of the cake. Serve with raspberries; you can mash the raspberries into a sauce and drizzle them onto the cake to add a little moisture.
300g raw beetroot
150g 85% dark chocolate (most dark chocolates 70% and above don't contain milk - check the label)
100ml olive oil
100g light muscavado sugar
100ml soya milk
100g wholemeal self-raising flour
1tsp baking powder
25g cocoa powder
A little icing sugar, to decorate
Raspberries, to decorate (optional)