Valentine’s Chocolate and Beetroot Loaf Cake
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- Serves: 8 slices
- Preparation: 5
- Cooking: 40
- Passive: 60
- Ready: 105
Hidden beetroot gives this ‘all-in-one’ Valentine’s loaf cake its moist texture and comforting richness – a tasty bake made to be shared!
Ingredients
For the loaf cake
- 200 g cooked beetroot
- 100 ml plant milk (e.g. oat milk)
- 100 g dairy-free dark chocolate chips
- 30 g cocoa powder, sifted
- 250 g plain flour, sifted
- 175 g brown sugar
- 2 teaspoons baking powder
- 150 g dairy-free butter, melted
- ½ teaspoon bicarbonate of soda
For the icing
- 150 g dairy-free cream cheese
- 250 g icing sugar
- 80 g unsalted dairy-free butter, softened
- 1 teaspoon vanilla extract
Top with
- cherry compote or jam
- sprinkles
Method
Pre-heat the oven to 190°C (170°C fan)/375°F (325°F fan)/gas mark 5 (gas mark 3 fan).
Blend the cooked beetroot and plant milk. Add this to a large bowl with all the other cake ingredients and fold everything together until combined.
Grease a 9-inch loaf tin or line it with parchment paper if the tin isn’t non-stick. Pour the cake batter into the tin and bake it in the oven for 35-40 minutes. Check the cake is cooked by inserting a cocktail stick into the centre; if it comes out clean, the cake is ready.
Leave to cool for at least 1 hour. In the meantime, make the cream cheese icing by whisking together the softened plant-based butter and the cream cheese and until light and airy. Slowly add in the icing sugar and completely combined and smooth.
Decorate the cooled loaf cake with the cream cheese icing, cherry compote or jam, and sprinkles (if using). Slice and serve.
Additional notes
Recipe and video created for Meat Free Monday by Millie Barker
