Soft, fudgy, and perfectly sweet, this moist vegan beetroot chocolate cake is a very special dessert you can make out of beetroot. And I bet most people wouldn't be able to taste it!
Grease 4 small oven-safe ramekins with some coconut oil. Preheat the oven to 180°C/360°F.
To a big bowl, add spelt flour, almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt. Use a fork or whisk to mix them together evenly.
Melt the extra virgin coconut oil and dark chocolate together in a small bowl by using a bain-marie or a microwave. Let it cool down a bit.
In a food processor or blender, add the pre-cooked beetroot, soy milk, and vanilla extract. Blend until as smooth as possible.
Put a sieve over the flour mixture bowl. Pour the beetroot milk over and use a silicone spatula to press the beetroot mixture against the sieve. Most of the mixture should be able to go through.
Use a fork or a whisk to mix them together evenly.
Add in the melted coconut oil and chocolate. Mix until all ingredients incorporate.
Divide the mixture into the prepared ramekins. Even out the mixture by gently dropping each ramekin against the counter.
Place the ramekins on a baking sheet in the oven to bake at 180°C for 10~12 minutes. To keep it moist, pay attention to them after 10 minutes. They should look dry on top, but not fully cooked.
Then transfer the ramekins onto a wire rack to cool for 2 minutes before removing them from the ramekins. If you want to have a super moist, half-baked experience, serve it immediately. After that, they will not be as moist as straight out from the oven, but still they are delicious moist chocolate cake in general.
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Notes
*Pre-cooked beetroot: I bought the air-tight one from the grocery store in the UK. It's usually 400 g per pack, so it's about 1/4 of a bag.
Storage: Let it cool down completely and store it in an air-tight container at room temperature for 1-2 days, or 4 days in the fridge. For longer storage, store them in the freezer for 2 weeks. Reheat Method: Let it defrost at room temperature before serving. It can be enjoyed at room temperature, or you can reheat it in the oven at 175°C/350°F for 5-8 minutes.