Wholemeal Beetroot Cake

Servings: Serves 10

Nutritional Information:

Per serving (246g) Calories 427, Fat 13g,
Saturates 1.2g, Carbohydrate 68g, Sugars 40g,
Fibre 5g, Protein 11g, Salt 0.81g


Ingredients

For the sponge:

175ml (3/4 cup)
300ml (1¼ cups)
300g (1½ cups)
600g (4 cups)
400g (4 cups)
1 tbsp

For the filling:

½ 400ml (13 ½ fl oz)
200g (1½ cups)

Method

1

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.

2

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.

3

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.

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