Zero Waste Beetroot Cake
Can you imagine how excited I became when I realised that I can make the most delicious beetroot cake with juice leftovers? I am not kidding: This is literally my favorite baked non-vegan chocolate cake I ever had.
It is best served with some sort of frosting: You can make avocado chocolate glaze, simply use cream or – like I did here: A Cream Cheese Frosting.
If you want to make this Vegan: Sub the Cream Double for Coconut Cream, and the Cream Cheese for Cashew Cream.
100ml Sunflower oil
175g Beetroot Pulp from Juice
175g Caster Sugar
200g Bread Flour (glutenfree)
1 Tbsp Baking Powder
50g Cocoa powder
200g Double Cream
100g Cream Cheese
2 Tbsp of Caster Sugar
1 Tsp Vanilla Extract
Preheat oven to 180°C/ 356°F/ 160°C with Fan/ Gas Mark 4
Combine all ingredients for the cake in a large bowl. This will be quite moist.
Grease and flour 9-inch cake pan and bake for 35 min.
Let chill. Then remove from cake pan.
Whip together all ingredients for the frosting and cover cake in frosting.