Good Morning Everyone
Since you may recognized from some of my previous recipes I am NOT vegan nor vegetarian. However I am truly inspired by the great recipes!
So this is a vegan and gluten-free recipe, a Deliciously Ella adaptation, containing Cocoa Powder and Beetroot.
When I was a child, I was allergic to gluten and my mother always had to make a very dry chocolate cake for my birthday, with a special gluten free flour which was extraordinarily expensive! So I am just really glad about this food movement generating great and creative recipes for people who need or want to live on a different diet!
Here is the recipe for this Vegan & Gluten Free “Beetroot Chocolate Cake”
- First steam 1 Beetroot for 1h hour until its soft (not yet peeled)
When it is cooled down and really soft, peele it and put it into your food processor until its finely chopped.
Preheat your oven to 190°
Add to the Beetroot:
- 2 Cups of Buckwheat Flour
- 1 Cup of Apple Purée
- 1 Cup of Maple Sirup
- 6 TS Raw Chocolate Powder
- 1 pinch of salt
- Coconut oil to oil the springform tin
Add everything to the Beetroot and mix it until its smooth. Finally bake it for ruffly 20 min. I added a milk chocolate and strawberry jam topping, but for a vegan recipe just leave that or exchange it with something else. Decorate however you like!
Here we go, a very easy and different Beetroot Chocolate Cake. Remember this is not a normal chocolate cake you would expect, so the consistency and taste is different since its not made with normal flour or eggs, but keep your mind open – it is really good and interesting!