A fudgy and indulgent chocolate loaf cake with a squidgy soft texture studded with chocolate chunks. Topped with a creamy and rich chocolate frosting, it’s a chocoholics dream – no-one would tell there are any vegetables hidden in there. Cooked and pureed beetroot keeps this cake light with a classic red-velvet tone, while adding a healthy boost!
By Nourishing Amy
Chocolate Red Velvet Cake with Creamy Frosting
175g pre-cooked beetroot (not in vinegar)
100ml sunflower oil
175g plain yoghurt
1 tsp vanilla essence
150g coconut sugar (or brown sugar)
200g self-raising flour
1 tbsp baking powder
50g raw cacao powder
1 pinch of salt
80g Divine 70% Dark Chocolate with Raspberries, chopped
50g Divine 70% Dark Chocolate with Raspberries
100g icing sugar
3 tbsp plant-based milk
1 tbsp cacao powder
To decorate: extra chocolate, freeze-dried raspberries
Preheat the oven to 160Fan/180*C and line a loaf tin with parchment paper and lightly grease the insides.
Add the beetroot to a food processor and whizz to a smooth puree - add in 1-2 tbsp of the measured oil to form a smooth puree. Add in the rest of the sunflower oil, yoghurt, vanilla essence and sugar and blend again until smooth.
Pour into a bowl and add in the flour, baking powder, raw cacao powder and a pinch of salt. Stir to just combine and then fold in the chopped chocolate.
Pour into the tin and bake for 45-50 minutes until an inserted skewer comes out clean. Allow to cool in the tin for 10 minutes and remove to cool on a wire rack.
Meanwhile, make the frosting. Add all the ingredients to a small saucepan and gently heat while whisking until smooth. Pour into a bowl and allow to chill for 15 minutes to thicken.
When the cake is fully cooled, spread over the icing and decorate with more chocolate and freeze-dried raspberries.