This Wholemeal Beetroot Cake is packed with nutrition. By using ingredients such as wholemeal flour and beetroot, it is a great healthy alternative to a traditional carrot cake.
Per serving (246g) Calories 427, Fat 13g,
Saturates 1.2g, Carbohydrate 68g, Sugars 40g,
Fibre 5g, Protein 11g, Salt 0.81g
Pre-heat the oven to 175°C/350°F/Gas 4, in a large bowl mix the soya milk, aquafaba, brown sugar and beetroot together. Then add the flour, baking powder and cinnamon. Whisk together until all the ingredients are fully incorporated.
Line the bottom of a 10-inch round cake tin and spoon in the batter. Bake for 1 hour and 20 minutes. Check the cake is cooked by inserting a skewer into the middle and seeing if it comes out clean.
Whilst the sponge is cooking, add the coconut milk, almonds, lemon juice and agave syrup to a food processor and blend until smooth. Once the sponge has cooled, cut it in half and add the filling, before serving.
Creamy Mushroom and Tarragon Soup with Wild Mushroom Bruschetta...