Articles, Nutrition, Recipes
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Vegan Chocolate Easter Cake

If you need a showstopper of cake for Easter, look no further. I’ll be honest, I was nervous about this one. I’ve been burnt by more than one “beetroot chocolate cake” before, as all of the attendants of my son’s 5th Birthday party will attest to. But as I was mulling over how I could make something pretty enough to be a center piece, I couldn’t stop thinking of my gorgeous hot pink beetroot powder and how I could use it. So I thought, ok one more…๐Ÿ™

Inspiration actually came from the Beet + Banana, post yoga smoothies that everyone loves so much. I’ve always used fresh, steamed or roasted beetroot for baking in the past, which can be really earthy and overpowering when you bake them into something sweet. This time I thought I’d try using the vacum packed ones I use in the smoothies and they worked a treat!

Vegan Chocolate Easter Cake ๐ŸŽ‚

Ingredients – Cake

  • 4 medium sized beetroot, in the vacum pack (without vinegar!)
  • 3 over ripe bananas
  • 300ml maple syrup
  • 6 tblsp raw cacao powder
  • 400g Doves Farm Self Raising Gluten Free White Flour
  • 2 tblsp Cacao nibs

Ingredients – Icing

  • 200g creamed coconut
  • 5 tblsp boiled water
  • 1 tsp vanilla paste
  • 1 tblsp almond butter
  • 5 tblsp mapl syrup
  • 1 tblsp beetroot powder

Method

Preheat oven to 190 degrees. Grease a 22inch, round, spring form cake tin with coconut oil.

Wash your beets. Put the beets, bananas and maple syrup in a high powered blender and blitz until completely smooth. In another bowl, sieve the cacao powder and flour and thoroughly combine. Pour the wet ingredients into the dry ingredients and fold together (take care not to over mix or the cake will be dense instead of fluffy). Once your batter is completely mixed, fold in the cacao nibs.

Pour the cake mixture into the cake tin and put in the oven to bake for 30-35 mins. A fork should come out cleanish.

Allow the cake to cool on a wire rack and start making your icing.

In a mixing bowl squeeze the coconut cream out of its sachet and pour over the boiling water to soften (you may need a little more water but work in very small amounts). Once the coconut cream is soft, add the vanilla, almond butter and maple syrup and mix until combined. Then add your beetroot powder. This really is just for colour, if you add a little less it will be a light pink, a little more, a darker pink so you decide

Once the cake is cool to touch, you can start icing! I think edible flowers decorating this cake would absolutely gorgeous or some little Easter decorations. I didn’t have any to hand so if you do make this cake for Easter please send me some pics or tag me on @careyyoga!

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Alexandra Carey is a Yoga Alliance E-RYT 200 Yoga Teacher, Nutritionist, Health Coach and owner of Carey Yoga + Nutrition and Aislinn Yoga Lodge. For more information on becoming a client. attending a yoga class, or collaborating as a health professional contact careyyogaandnutrition@gmail.com or call 0876861844.

1 Comment

  1. Pingback: Vegan Chocolate Easter Cake โ€” Carey Yoga + Nutrition | ravenhawks' magazine

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