My intentions with this recipe were to make a red velvet vegan cake, but the batter loses most of its color when baked.
Regardless, this is a fluffy, unique-tasting, light pink colored cake.
I dimd’t make any frosting because the outside of the cake had a strong pink color, and i didn’t want to hide it. To keep the color, you can cut the cake in half and make some filling, or cut in slices and eat with jams, maple syrup or any other toppings you’d like.
I made this using cooked beets, but I’ve already used raw beets on a cake and it had the same results.
1 medium beetroot
1/2 cup vegetable oil
2 tbsp chia + 6 tbsp water
5 tbsp chocolate/cocoa powder
1 cup vegan milk
1 cup sugar
2 cups flour
juice of 1/2 lime
1 tbsp baking powder
Mix the chia and water and let it rest. In a blender or food processor, mix beet and oil until well processed. Transfer to a bowl and add the remaining ingredients with the chia mixture, except baking powder. Mix well until smooth.
Preheat the oven at 200C/390F. Transfer to a medium cake pan, greased or nonstick. bake for 30-35 minutes.