Vegan Beetroot Coconut Cake

Vegan Beetroot Coconut Cake
 
 
 
 
 
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Ein Beitrag geteilt von Berlin Food traveller 🇩🇪🇻🇳 (@foodistisch) am

Valentine’s day is rolling in and I wanna share the recipe of the cake I made for last year’s Valentine’s day. It’s this moist and dense “Vegan Beetroot Coconut Cake”. And if you are looking for a fluffier cake I will have to guide you to this carrot cake I made a few week ago ;). Give this beetroot one a chance though!

Beetroot is high in fibre, is a good source of iron and folic acid and is also anti-oxidant rich. Recent studies have even shown that regular consumption of beetroot can also help lower blood pressure. So this is one vegetable that we definitely should be eating more of.

Furthermore, beetroots are a wonderful source for natural food coloring and give you this natural vibrant pink color. Depending on you it can turn your food into a deep velvet red for velvet cakes or make it a soft pink. Since coming to Sweden I have found my new love for beetroot anyway so I will probably make something beetroot related for today evening.

 
 
 
 
 
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Ein Beitrag geteilt von Berlin Food traveller 🇩🇪🇻🇳 (@foodistisch) am

The almond here is very unrelated to the cake xD. I just had this one almond left and wanted to have it with the cake. Don’t feel pressured to have almond with the cake haha.

 
 
 
 
 
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Ein Beitrag geteilt von Food Traveler (@calorista) am

Print Recipe
Vegan Beetroot Coconut Cake
vegan beetroot cake
Course Dessert
Servings
small cake
Ingredients
Batter
Optional fo Garnish
Course Dessert
Servings
small cake
Ingredients
Batter
Optional fo Garnish
vegan beetroot cake
Instructions
  1. Preheat the oven to 200° celsius.
  2. Peel the beets and chop each one into small pieces. Boil them in a pot.
  3. Meanwhile mix the remaining ingredients together in a bowl – except for the coconut milk. Starting with the dry ingredients and gradually adding in the moist ones.
  4. After the beets are cooked, get them out of the water and let them cool down. Afterwards put them in a blender or processor and blend them until you get a puree consistency. Add the coconut milk.
  5. Add the beetroot mixture to the other batter. Pour everything into a cake form of your choice.
  6. Put the cake into the oven and bake for around 35-40 minutes. After you put the cake out let it completely cool down. Garnish with strawberries for a sweeter and fruity cake. And leave it in the fridge when you don't eat everything.
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