Beetroot is packed full of goodies and makes this one insanely moist and fresh red velvet cake, and I guess you could kinda pretend this cake is healthy? The fresh coconut is wonderfully light and delicate, you can use packet shredded coconut but it tends to be a tad chewy (great for many things like macaroons and chewy cakes though). You also get a strange sense of satisfaction from cracking open a coconut all by yourself. An easy way to get into a coconut is to get an old-fashioned cork screw (the ones with the “arms” that you push down to pull the cork out) and find the lil’ dark indents on the top of the coconut, then screw the cork screw into one of them, until you reach the centre and then pull it out. Drain the coconut water into a bowl, now wrap the coconut in a tea towel and take it out side, smash it with a hammer until its broken up. Bring it back inside and peel of the outer layers before grating in a food processor or by hand.
1 3/4 cups plain flour
1/3 cup soy flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
500g of cooked beetroot (packed in natural juices NOT vinegar)
1/2 cup soy milk
1/2 cup vegetable oil
1 cup sugar
2 tbsp ground flaxseed
2 tsp vanilla extract
1 1/2 tbsp red food colouring (optional, also make sure vegan)
100g quality dark chocolate, melted and allowed to cool slightly
1/2 cup vegan margarine
1/2 cup vegetable shortening (i.e. trex)
1 tsp vanilla extract
3 tsp coconut milk /soy milk
2 cups icing sugar
Pre heat the oven to 180c/350f, grease and line two 8″ round cake tins.
First off puree your beetroot in a food processor or blender and add into a big mixing bowl. Whisk together with the flax, oil, sugar, soy milk, vanilla and red food coloring. Sift in the flour, soy flour, baking soda, baking powder and salt, whisk together. Now fold in the melted chocolate. Pour into the prepared cake tins and bake for 30-40 minutes until well risen and a skewer inserted into the center comes out clean. Allow to cool for a few minutes before carefully removing from the tins and cooling fully on a wire rack, you can use this time to peel and grate your fresh coconut. To make the frosting, beat together the margarine and vegetable shortening until light and fluffy, beat in the coconut milk/soy milk and the vanilla extract and slowly whisk in the icing sugar 1/4 cup at a time until all the icing sugar has been combined. Place on of the cake halves on a nice big flat plate and spread the top with the frosting, then sprinkle on a few tablespoons of the coconut (don’t use too much, you need a lot for the outside of the cake). Turn the other half of the cake upside down and pop it on top of the frosted half, now cover the whole cake in frosting using a pallet knife, spreading it as evenly as you can, now gently press the fresh grated coconut over the cake. Leave the cake to set for a good amount of time before slicing and serving.