Vegan Beetroot and Chocolate Cake

Ingredients:

base:

• 400g (3-4) beetroot
• 200g flour
• 40g cocoa powder
• 150g chocolate
• 1tsp soda
• 1tsp baking powder
• 3tsp NoEgg
• 140ml agave syrup
• 100ml sunflower oil

icing:

• 100g margarine
• 30g cocoa powder
• 150g powdered sugar
• 2 tbsp water
• 2 tbsp flour
• 1tsp vanilla essence

beetroot crisps:

• 1 beetroot

Directions:

beetroot crisps:

1. Cut the beetroot into very thin slices and spread on a baking tray lined with baking paper.
2. Dry for about 4 hours at 50 degrees / gas mark 1.
3. You can also make the crisps in a dehydrator overnight.

base:

1. Cut the beetroot into thick slices and boil for about 10 minutes.
2. Preheat the oven to 170 degrees / gas mark 3.
3. Drain the slices and blend until smooth.
4. In a large bowl, mix the beetroot, agave syrup, sunflower oil and vanilla essence until creamy.
5. In a separate bowl mix the remaining dry ingredients and add to the cake mix.
6. Grease an 11 inch springform and pour in the cake mix.
7. Bake for 30-40 minutes, until a toothpick inserted comes out clean.

icing:

1. Cream the margarine in a small bowl then add the sugar, cocoa, vanilla,
2. Let the cake cool completely, spread the icing on top and sprinkle with the beetroot crisps.