Ingredients:
- 160 g wholemeal spelt flour
- 3 heaped tbsp cocoa powder
- 1 tsp baking powder
- 3 eggs (size M)
- 1 pinch of salt
- 450 g beet (cooked and peeled)
- 100 g dark chocolate
- 80 ml maple syrup
- 100 ml vegetable oil
For the ganache:
- 100 g dark chocolate
- 2.5 tbsp maple syrup
- ½ tbsp virgin coconut oil
- A dash of plant milk
- 1 handful of chopped dark chocolate for decoration
This is how it works:
- Preheat the oven to 180°C (top/bottom heat).
- Grease a loaf tin.
- Mix the spelt flour, cocoa and baking powder in a mixing bowl.
- Beat the eggs with the salt.
- Grate the beet and melt the chocolate over a bain-marie.
- Mix the beet, chocolate, maple syrup and vegetable oil together
- Stir in the flour mixture and finally fold in the beaten egg mixture.
- Pour the cake batter into the tin and bake for 45 minutes. Then leave the cake to cool completely.
- To make the ganache, chop the chocolate and heat together with the maple syrup, coconut oil and plant-based milk over a bain-marie until smooth and glossy.
- Spread the ganache evenly over the cake.
- Sprinkle some chopped chocolate over the cake for the garnish.
Enjoy trying it out and give the gift of love!
More about cuisine at Moar Gut
Leave a comment