Carrot & Beetroot Chocolate Cake

Do you want some more vegetables in your life but not sure how you are going to get them in your diet? Or do you want your kids to have more veg?

Look no further than this recipe!

Ingredients (Makes 1)

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• 240ml coconut milk (I used koko milk)

• 1tsp apple cider vinegar 

• 215g gluten free flour (I used creative nature)

• 200g caster sugar 

• 15g cocoa powder

• 1/2tsp baking powder

• 1/2tsp baking soda 

• 2tsp cinnamon

• 1tsp vanilla extract

• 20ml sunflower/vegetable oil

• 150g of grated carrot and grated beetroot (mixed- I get mine from Tesco already grated)

Method 

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1. Mix in a small bowl the milk and apple cider vinegar and let set for 10 mins (buttermilk)

2. Pre heat the oven to 180º-200ºc and grease a cake pan with vegan butter, and  then add additional flour (pat the pan to get out any excess flour)

3. In a mixing bowl sieve the flour, caster sugar, cocoa powder baking powder, soda  and cinnamon - mix together

4. Pour in the buttermilk and whisk together completely with the flour mix

5. Add the oil, and vanilla and mix

6. Pat the vegetables so there is limited moisture and fold into the cake mix

7. Once combined, pour into cake pan and place in the oven for 30 mins

8. Check on it at 30 minutes, but if still uncooked in the middle do an addition 10-15 minutes

9. Once cooked in the middle (you want it to be moist but not uncooked) remove and let rest for at least 5 minutes before taking it out of the pan

10. Once removed from the pan, let cool completely before cutting or serving

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