Chocolate Beetroot Cake with Frosting

I had such a lot of fun on Facebook this week asking for cake flavour suggestions and then I promised that the one I picked as the winning flavour to bake, would have a free slice sent to them through the post! The overall flavour winner was a Lavender and Vanilla cake suggestion, which sounded wonderfully summery and unusual too, so the lucky lady that suggested it, actually did receive a slice of her bespoke, specially created flavour cake through the post, just a few days later and she was delighted. That recipe however, is for another day!

There were so many excellent suggestions that I have decided that I will indeed bake every single one that I feel could be attractive and appealing and made my way. Cakes made my way are wholesome, vegan and glutenfree.

I would make myself bankrupt sending off a free slice of cake to everyone who had made a suggestion, so I have decided to give back in another way, by baking the cake and tweaking it and then sharing my recipe so that anyone can make it!

An important point for me to make is that I don't like faffing around in the kitchen, making things complicated and fussy, I want quick and tasty results. When I work with a recipe, I want it to be easy to read and not have to weight out lots of ingredients first, into lots of bowls and create lots of washing up! No way. I do not like washing up and cleaning up, so space used is minimal and ingredients are measured out with cups, rather than weighed out on scales, a lot easier. This is why my recipes don't have an ingredient list at the beginning. The way to use my recipes is to read through them once to check you have everything you need, or suitable substitutions. Then follow the step by step instructions.

Chocolate Beetroot Cake with frosting.

The Cake

1/ Preheat the oven to 180°

2/ Line a 9" x 9" brownie tin with greaseproof paper and then grease it with vegetable oil.

3/ Put the following ingredients into a large jug and stir well:
1 cup of Essential Buckwheat Flour
1/2 a cup of Doves Farm Gluten Free Plain Flour
1/2 a cup of sugar
1/2 a cup of Divine Cocoa Powder
1/2 a teaspoon of salt
1 teaspoon of Bicarbonate of Soda
1/2 a smashed up bar, 100g of Divine Dark Baking Chocolate

4/ Put the following ingredients into a blender and blend well:

1/2 a cup of cooked beetroot
1 cup of water
1/3 cup of vegetable oil
1 teaspoon of Vanilla Extract
2 tablespoons of Biona Apple Cider Vinegar with Mother

5/ Add the wet ingredients to the dry ingredients and stir well.

6/ Pour the batter out into the greased and lined baking tray and pop into the preheated oven for 20 minutes.

7/ Take the cake out of the oven and cover with foil, then bake for another 10 minutes, or until a knife stuck into the centre of the cake comes out clean.

8/ Leave the cake to cool, with the foil taken off.

The Frosting

1/ Combine the following ingredients finely in your blender:

Just ripe peeled and stoned avocados x 2

10 x tablespoons of Agave Nectar 

1/2 a cup of Divine Cocoa Powder.

2/ When the cake is cool smooth the frosting over the top. If you are lucky, there might be some mixture left in the blender which you will have to eat, to make cleaning easier!

3/ Slice this cake into 8 equal slices, or even 16 little cubes and store in the fridge until you are ready to serve.

This cake didn't last for one day, as everybody loved it!

If you have any questions about this recipe, please let me know in the comments.

Thanks for reading and I'd love to know how you get on when you make yours.

My Delicious Vegan and Gluten-Free Spicy Black Bean Chocolate Brownies

I am posting this yummy recipe, especially for one of our regular customers, who keeps asking me for it. So here is is for you.

I know most coffee shops and restaurants don't usually release their secret recipes but I am going to put them all into a cook book one day, so this is my little method of getting it all down before you actually have to pay for it! (I didn't want to write that bit but our customer Rob, who can hear what I am writing because I keep reading it out, keeps piping up with suggestions in the background and he said that he hopes you buy the book anyway, as a matter of fact, I agree with him).

I wanted to create a brownie that everyone could enjoy, the catch word I like to think of in our shop is inclusivity, (It's probably not a real word but it could be one day). I want everyone to be able to eat the same thing and not worry about allergies, or health issues, or weight gain and so on. So, I try to make things that all the different groups of minority eaters can enjoy together.

The great thing about these Brownies is if you swap the Divine Bar of chocolate for the Hasslacher's 100% Cacao option, they are perfectly suitable for a clean eating paleo diet, with no refined sugar in.

Here we go then:

1/ Preheat the oven to 180 degrees Celsius.

2/ Take a 9" x 9" square brownie tin, line with grease proof paper.

Take one 400g can of drained black beans and put into a blender.

2/ Add two dessertspoons of Divine Cocoa powder.

3/ Meanwhile take 1/4 of a cup of Biona Organics mild coconut oil and put it in a warm place to melt. I normally put mine in a bowl of hot water.

4/ Take 1/3 a cup of Chantico Organic Agave Sweetner and pour into the ingredients that are already in the blender.

5/ Add 1/4 teaspoon of salt, a teaspoon of Taylor and Colledge Vanilla Bean Extract vanilla essence and 1/2 a teaspoon of Doves Farm Gluten Free Baking Powder.

6/ Take half a cup of gluten-free Glebe Farm Oats and add to the ingredients in the blender.

7/ Add a pinch of ginger and a pinch of chilli, or leave out, or put more in according to your taste!

8/ Pour your melted coconut oil into the ingredients in the blend and then blend. I use a smoothie setting on mine.

9/ Smash up a 100g bar of Divine Chocolate. This has sugar in it, so for a cleaner option, you could use Hasslacher's 100% Cacao. Just use about 8 cubes, as it is very intense, if you love bitter, you'll love it with this chocolate! Then stir whichever smashed up chocolate you have chosen into the mix.

10/ Then pour the whole mixture into the brownie tin and cook for 19 minutes, or until a skewer comes out clean.

Get the ingredients now for the Hasslacher's Version

Get the ingredients now for the Divine Chocolate Version.



Nutritional Information.

This recipe makes 9 portions.

The Hasslacher's Version is about 127 calories per serving.
13.5g Carbs Sugars 7g
6.8g Fat Saturated is 5.8g
2.9g Protein
64.6mg Sodium
5.3% Iron


The Divine Chocolate Version is about 165 calories per serving.
20.5g Carbs Sugars 12.7g
Fats 8.7g
Saturated 10.6g
Polyunsaturated 2g
Monounsaturated 1.7g
Trans 2.3g
Sodium 394.4mg
Potassium 284.3mg
Dietry Fiber 3.8g
Protein 3g
Calcium 1.5%
Iron 8.5%