Chocolate Beetroot Cake [Gluten-Free, Vegan]

Cake Instructions

Preheat oven to 375 degrees F (190 C), line cake pans with parchment paper and grease the sides.

In a small bowl, combine the flax meal and water and let stand for 5-10 minutes or until thickened. Meanwhile in a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Make a well in the centre and set aside.

In a medium sized bowl, whisk together the almond milk and vinegar oil, vanilla extract, and beets and mix till well incorporated.

Slowly pour your wet ingredients into the well created within your dry ingredients and mix till well combined.

Pour batter into cake pans, splitting it in 2 equal parts. Bake for 55 minutes to 1 hour (at 375˚F or 190˚C), or until a toothpick inserted into the center comes out clean.

Coconut Whipped Cream

While the cake is baking, if you are using Cha's organics whipped cream, take your coconut cream and pour it into a large mixing bowl. Using an egg beater, whip up your coconut cream until you reach some fluffiness, about 1 minute. If you are using cans of coconut milk see link in notes on how to create the perfect coconut whipped cream. Alternatively, if you are using another store bought coconut whipped cream, you may skip this section completely.

Once your cake has been cooling for at least an hour, place your bottom portion of the cake on your serving platter. You won't want to move it once all of your toppings are loaded on. Spread half of the whipped coconut cream onto your bottom portion then layer on the top portion of your cake and spread the rest of the whipped cream.

Garnish with toppings of your choice. Serve chilled. Keeps for 3 days.