I was a bit fed up with carrot and banana cakes and had time to experiment with veg during the lock down period and here are 2 simple vegan recipes, gluten free and free from refined sugars, that I just loved making and eating!
They are so easy to make and a bit different from the usual! Also a good way to use up veg that you don't know what to do with!
Chocolate Beetroot Greens Cake
prep 15mins/ cook 45mins - Serves 6-8
Ingredients: 1 bunch of 2 small beetroots + 80 gr of greens/ 125ml coconut oil melted/ 200gr coconut sugar/ 1tsp vanilla extract/ 75gr choc chips/ 210gr mix of rice/ buchwheat flour/ 30gr cacao powder/ 2 tsp baking powder/ 1/4 tsp salt
Instructions: Preheat oven at 180 deg and prep a pan with greaseproof paper/ Trim beetroots, wash, chop in 2.5 cm dices. Chop greens. Steam Beetroots for 10-15 mins til tender, the add greens for 5 mins. Blend in food processor to puree until smooth, adding a bit of water if needed. That should make around 330ml of puree.
In a bowl, cream oil, sugars and vanilla. Melt choc chips and add to sugar mix and puree. Sift all dried ingredients together and add to the choc mix. Pour into the pan and cook for 45 mins. Once cooked and cooled, melt oil with choc and glaze. I like adding cacao nibs and walnuts on the ganache! Enjoy!
Courgette Chocolate Cake
prep 10mins/ cook 60mins - Serves 6-8
Ingredients: 180gr of grated courgettes/ 170ml coconut oil melted/ 125ml Almond Milk/ 200gr coconut sugar/ 125gr mix of rice/ buchwheat flour/ 60gr cacao powder/ 1 tsp baking powder/ 1 tsp bicarb of soda/ 1/2 tsp cinnamon/ 1/4 tsp salt
Instructions: Preheat oven at 180 deg and prep a cake tin greaseproof paper/ Combine all dried ingredients, add the oild and milk, stir until you have a thick batter. Then fold in the courgette. I like to add pumkin and sunflower seeds on top! Pour into the tin and cook for 50 to 60 mins. Allow to cool before removing the tin. so easy and delicious served with strawbs and refreshing water kefir!!
Comments