Wholemeal Vegan Beetroot Cake
Prep Time
120
About This Recipe
Give this high-fibre healthier cake a try!
Credit to Vegan Food & Living
Ingredients
175 ml soya milk
300 ml aquafaba
300 g brown sugar
600 g grated beetroot
400 g wholemeal flour
4 tsp baking powder
1 Tbsp cinnamon
200 ml tinned coconut milk
200 g blanched almonds
1 Tbsp lemon juice
2 Tbsp agave syrup
Instructions
Pre-heat the oven to 175°C/350°F/Gas 4, in a large bowl mix the soya milk, aquafaba, brown sugar and beetroot together. Then add the flour, baking powder and cinnamon. Whisk together until all the ingredients are fully incorporated.
Line the bottom of a 10-inch round cake tin and spoon in the batter. Bake for 1 hour and 20 minutes. Check the cake is cooked by inserting a skewer into the middle and seeing if it comes out clean.
Whilst the sponge is cooking, add the coconut milk, almonds, lemon juice and agave syrup to a food processor and blend until smooth. Once the sponge has cooled, cut it in half and add the filling, before serving.