Chocolate Beetroot Bundt Cake with Coconut Chocolate Ganache

By Kira from Loving Earth

Here’s a way to get more servings of veggies into your day! A slice of our chocolate beetroot bundt cake with coconut chocolate ganache. Any excuse to eat chocolate, right? The pairing between our rich, velvety dark chocolate and the earthy flavour of beetroot is heavenly.

 

Chocolate Beetroot Bundt Cake with Coconut Chocolate Ganache

Ingredients
Cake
  • 3 blocks (7.5oz) Loving Earth 72% Dark Chocolate

  • 100ml coconut oil + 1 tbsp for greasing

  • 3 chia or flax eggs

  • 300g coconut sugar

  • ½ tsp cinnamon

  • 1 cup spelt flour

  • 1 ¼ cup rice or any other gluten-free flour of choice

  • ½ tsp bi-carb soda

  • 25g cacao powder

  • ½ – ¾ cup drinking coconut milk

  • 350g peeled and grated raw beetroot, excess liquid squeezed out (about 3-4 beetroots)

  • Pinch of salt

  • ½ cup maple syrup

Ganache
  • 1½ bars of 72% Dark chocolate bars

  • 125ml can coconut cream

 
Method
Step 1

Preheat your oven to 180 degrees celsius. Grease a large bundt pan or 2 round spring form cake pans with the extra 1 tbsp of coconut oil.

Step 2

Place the chocolate and coconut oil in a heatproof bowl. Place the bowl over a medium saucepan of simmering water and gently heat until melted. Make sure the bottom of the bowl doesn’t touch the water to prevent the chocolate from becoming gritty. Set aside to cool.

Step 3

In a large bowl, whisk the chia or flax eggs, coconut sugar, maple syrup, coconut milk and cinnamon. In a separate bowl, sift through the spelt flour, your choice of gluten-free flour, bi-carb, baking powder, cacao powder and a pinch of salt. Fold the dry ingredients into the ‘egg’ mixture.

Step 4

Fold in the finely grated beetroot, coconut milk and melted chocolate to the egg/flour mixture and stir until just combined. Make sure not to over-mix.

Step 5

Pour the mixture into the prepared bundt tin or 2 spring-form cake tins and cook for 1 hour. Check with a skewer to see if the cake has completely cooked through. If the skewer comes out clean, it’s ready! Otherwise, place the cake back in the oven for approximately 5-10 more minutes. You can place a sheet of aluminium foil to prevent the top from burning.

Step 6

Remove the cake from the oven and set aside to cool.

Step 7

For the ganache, pour 125ml of coconut cream into a small saucepan and place over a low heat. Once it begins to lightly simmer, add the 125g of dark chocolate (broken into small pieces). Turn off the heat and lightly stir until the chocolate has completely melted and slightly thickened.

Step 8

Once the cake’s cooled, spread the ganache evenly and generously. Slice, serve and enjoy!

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