Bruce Bogtrotter Chocolate Cake
The Bruce Bogtrotter cake of the plant based world. Less blood, sweat and tears - more beetroot, oat milk and ground almonds. 🌱
This fudgy, rich and creamy chocolate cake is a right gem. It is a glorious cake to share with both vegans and non-vegans alike. Getting creative with baking is our favourite thing at Cake & Yoga Club. Turning up the tunes, experimenting and gobbling still-warm bakes with buckets of tea.
Our favourite thing about this choc cake is the icing. Avocados are wonderfully versatile fellas, whizzed up with a couple of simple ingredients to make the most creamy, smooth icing that we could devour a bowl of!
Ready to get your bake on? Here’s the ingredients you will need…
For the cake:
3 juicy pre-cooked beetroots
2 cups (475 ml plant based milk, we used chocolate Oatly)
Juice of half a lemon
1.5 cup (192g) caster sugar
1/2 cup (170g) melted coconut oil
2 tsp vanilla extract
1.5 cup (128g) plain flour (or oat flour if you go GF)
200g ground almonds
1 cup (128g) cocoa powder
2 tsp baking powder
pinch of sea salt
For the icing:
2 ripe avos
1/2 cup (64g) cocoa powder
1/2 cup (170g) maple syrup
1/2 tsp vanilla extract
few pinches of sea salt
Begin by pre-heating your oven to 180C / gas mark 5. Grease two cake tins and cut out circles baking paper for the bottom to prevent and sticking woes later on.
In a food processor, puree your beetroot, add a dash of water to give ’em a helping hand if they need it. Make sure they are fully pureed – nobody wants chunks of actual beetroot in their cake!
Pop your plant based milk and lemon juice in a bowl and whisk till frothy, leave for 5 mins.
Add your pureed beetroot to the milk and lemon mix. Add sugar, melted coconut oil and vanilla extract. Blend it aaaaall up with a whisk till foamy. If you are using an electric whisk, be careful not to splash purple milk everywhere!
Sift in all dry ingredients (flour, almond, cocoa powder, baking powder) and combine.
Divide your mixture between the cake tins and bake for approx 35 mins.
Once cooled slightly, carefully remove from tins onto a wire rack and leave to cool completely.
To make the delish icing, stick both avocados in the processor (or blender) and whiz into a smooth paste. Add your maple syrup, cocoa powder, vanilla and salt then blend until smooth and glossy.
Assemble the cake on your favourite plate, smooth half the icing in the middle, then the rest on top. Decorate with raspberries for that GBBO edge. 😎
Did you whip up the cake? How did it turn out - more importantly how did it taste? Let us know and tag us in a snap of your culinary creation at @cakeandyogaclub.