beetroot chocolate cake

In the ppk survey I posted yesterday I wrote that one of the weirdest combinations I ever had was beets & chocolate. My inspiration was the Chocolate Beetcake with Raspberry Filling and Frosting from Vegalicious . It’s one of my favorite blogs and I often cook recipes from their site.  Here is my version of a rich beetroot chocolate cake with vegan ganache.

beetroot chocolate cake
beetroot chocolate cake


2 cups flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda pinch salt
3/4 cup blended soft silken tofu
1/2 cup olive  oil
1 and 1/2 cup light brown soft sugar
1 and 1/2 cups cooked and pureed beetroots
1 teaspoon vanilla extract

for the ganache

1/2 cup soy cream
3/4 cup vegan chocolate chips
3 TS maple syrup

Preheat oven to 180 C.  Grease and flour a baking pan. In a bowl sift the flour, cocoa, baking powder, baking soda and salt. Add the tofu, oil, sugar and vanilla and mix well. Add the beetroots puree and mix until you form a semi-thick batter. Pour the batter in your pan and bake for about 45 minutes.  To make the ganache bring the soy cream to a boil and lower the heat. Add the chocolate and maple syrup. Mix well for about a minute until all chocolate is fully melted. Allow the cake to cool for 15 minutes and then top with the ganache. Let it cool completely before serving or if you prefer it hot put it in the microwave for 10 seconds.


chocolate swirl croissants

Warning: This is not a light recipe whatsoever! It contains a serious amount of margarine and sugar! But you can make them and serve them hot during a brunch gathering on a Sunday morning along with steaming coffee! Then you can work out hard for the rest of the week. And yes… I am seriously in love with these!


250 gr vegan margarine in room temperature
5 cups soft flour (pastry flour)
1 1/2 cup warm water
1/3 cup powder sugar
1/2 t.s salt
250 gr sweet vegan chocolate chips

swirl croissants
swirl croissants

Using the dough hook attachment of an electric mixer, combine flour, water, sugar and salt and mix for 10 minutes until you have a firm not sticky dough.  Let the dough cool for half hour. Half the dough, shape each half as a ball and add 125 gr of margarine to each ball. Knead for quite few minutes until the dough absorbs all the margarine. Cover with cling film and refrigerate for an hour. On a lightly floured surface, roll each dough ball until you have a pastry sheet about 1/2 cm thick . Continue with the other half. Melt the chocolate chips and spread with it both pastry sheets. Fold/roll the sheets and slice the croissants 2 cms thick. Coat with soy milk and bake for 20 minutes @ 180 C/ 350 F

note: you can replace the warm water with warm soy milk and use less or more sugar depending on how sweet you like your pastries.