300g vegan dark chocolate

80g vegetable oil

30g chia seeds

280g dark brown sugar

5g vanilla paste

100ml golden syrup

100g desiccated coconut

125g gluten free self raising flour

40g cacao powder

375g cooked beetroot

200ml coconut milk


1. Preheat oven to 170c and line a 30cm square cake tin.
2. In a measuring jug, put the chia seeds. Top up to 350ml with water. Leave to sit for 10 minutes.
3. In a bowl, over a hot pan, melt the chocolate with the oil.
4. Put the sugar, vanilla, syrup & chia seed into the mixer. Whisk until thick, smooth and creamy, for around 5 minutes.
5. In a food processor, grate the beetroot.
6. Add in the coconut, flour & cacao powder and mix in slowly.
7. Squeeze the excess liquid out of the beetroot and keep separate for the icing.
8. Add in the beetroot and coconut milk and mix in slowly until evenly distributed.
9. Put cake batter into the cake tin and bake for around an hour. Check on the cake after 30 minutes. Check it is cooked by inserting a skewer into the middle of the cake and when it comes out almost clean, the cake is cooked.
10. Take the cake out when cooked and leave to cool. Put into the fridge when at room temperature.

Has a low carbon footprint
Has a low carbon footprint