Ingredients
12 piece(s)
Cake
- 100 grams Grapeseed Oil
- 340 grams Dark Brown Sugar
- 450 grams Raw beetroot
- 60 grams water
- 1/4 cup package cocoa
- 1 tsp vanilla extract
- 250 grams plain flour
- 2 tsp bicarb soda
- 1/4 tsp salt
- icing sugar, for dusting
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6
55min
Preparation 10minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created for
TM 31
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Recipe's preparation
Peel and halve beetroot. Add to TM bowl with water. Chop 10 sec/speed 7. Scrape sides. Cook 10 mins/100/speed 1. Blend 10 sec/speed 8. Scrape sides.
Add oil, cocoa, vanilla, salt and sugar. Mix 10 sec/speed 4. Scrape sides. Mix 3 sec/speed 4.
Sift flour and bicarb soda into TM bowl. Mix 25 sec/speed 4. Scrape sides of bowl. Mix 10 sec/speed 4.
Pour into greased Bundt or Kuglehopf form. Bake 45 minutes at 190c or until a skewer inserted in centre comes out clean. Leave in tin for 10 minutes before turning onto plate. Allow to cool, then dust with icing sugar. This cake is Vegan, but can be enjoyed with double cream by non Vegan eaters!
Prepare cake
Accessories you need
-
Spatula TM5/TM6
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Tip
This is a very rich, dense cake. It is also vegan. Trust me when I say that the beetroot works brilliantly in this cake! It gives a moist, sweet and rich cake that can be enjoyed by all cake lovers.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentThis was really good. I forgot the 60ml of water...
This was really good. I forgot the 60ml of water because it wasn't in the instruction part but it didn't seem to matter. I'll try it with it next time. I used SR flour instead of plain flour with bicarb and that worked great. Thanks Cierwen!
Really nice, thank you for sharing.
Really nice, thank you for sharing.
Love this cake so moist and delicious.
Love this cake so moist and delicious.
Made these for a vegan friends baby shower, cooked...
Made these for a vegan friends baby shower, cooked as cupcakes (made 22 standard cupcake size).
Lovely flavour though didnt rise much.
Excellent cake, moist, firm, rich flavour. Easy to...
Excellent cake, moist, firm, rich flavour. Easy to impress with this one.
My vegan daughter loved this as her birthday cake...
My vegan daughter loved this as her birthday cake and the rest of the family enjoyed it too
Mary-Ann Naguib: thanks for the comment. Water is...
Mary-Ann Naguib: thanks for the comment. Water is mentioned in step one at the cooking stage Glad you are enjoying!
Delicious vegan chocolate cake. Very moist. I did...
Delicious vegan chocolate cake. Very moist. I did however cut back the sugar to 170g. Thank you for sharing.
I have made this cake a few times now and it is...
I have made this cake a few times now and it is really delicious. First time I noticed the mix was a bit thick, so I added some apple sauce. Next time I made it I noticed the ingredients mention 60g water, but in the method it does not mention when to add the water, so I forgot. This time it was much more moist and fluffy. I added a chocolate, avocado icing and it was amazing. This will be a consistent recipe, thank you.
Great cake! Even my picky, non vegan hubby enjoyed...
Great cake! Even my picky, non vegan hubby enjoyed it.
Amazing...
Amazing!
My family loved this.
Made this last night and it's
Made this last night and it's wonderful! I did it in a normal cake tin though, was beautiful and moist! I sprinkled some crushed nuts on top for a different finish.
I have made this cake several
I have made this cake several times, and it's a winner with all my family, both vegan and non-vegan. I recommend it. I usually ice it with a simple chocolate icing for added yumminess.
This cake is delicious as so
This cake is delicious as so many have said before. I had trouble getting it out of my ring tin, for which I blame the tin, not the cake, and so will make it in an ordinary tin next time. It was a birthday cake for my son and so I covered the damaged top with lots of chocolate icing, glace cherries, flaked almonds, chocolate drops and small slices of preserved ginger. It was really tasty and looked great, despite the damage.
Such a yummy cake! Thanks for
Such a yummy cake! Thanks for the recipe!
moist, chocolatey goodness!
moist, chocolatey goodness! Made 8 muffins and rest of mix into slice tin- baked 190 for 20mins...perfect!
Just. Delicious...
Just. Delicious...
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This was fantastic. I can't
This was fantastic. I can't believe how moist it is, and light even with no eggs. Plus a good serve of veggies
I had oven roasted beetroot left in my friend so just blended with a splash of water. Was a bit short so made up the diff with zucchini.
the batter didnt look quite chocolaty enough for me so I upped the cocoa to 1/2 cup.
this won't last long!
This cake is amazing! My
This cake is amazing! My daughter could not believe that it had beetroot in it, she thought I was playing an April fools joke on her. Then she tried to convince me that she could eat loads more because that would be the only way I could get her to eat beetroot! It is so moist. Thank you for such a delicious recipe.
Wonderful recipe!! Thank you
Wonderful recipe!! Thank you for sharing it!
Thank you Ceinwen for this
Thank you Ceinwen for this wonderful recipe! So simple, so delicious. An absolute winner!
Just made these as mini
Just made these as mini muffins for lunch boxes. Cooked for about 20 minutes and they are beautifully moist.
Made this cake and it was
Made this cake and it was awesome. Put in normal square baking dish and then cut into squares. The few left over ones I froze for the kids for a treat for school now and then - they freeze beautifully!