This recipe combines two of my best things, cake + veg. Its vegan, gluten free and topped with the best coconut creme frosting.
175g Doves Farm gluten free self raising flour
1tsp xanthem gum
1tsp Agron no egg
2tsp cocoa or cacao powder
1 medium sized fresh betroot peeled and grated (approx 50g)
100g golden caster sugar
100g dairy free butter spread, eg Pure
100ml almond milk
1 tin coconut milk (full fat)
3tblsp icing sugar
electric balloon whisk
Pre heat your oven at 175oC. Place sugar and spread in a mixing bowl and whizz till fluffy. Combine flour, cocoa, gum and no egg and sift in to the bowl together little at a time adding a splash of almond milk as the mixture thickens. Stir in the beetroot and watch your batter go a lovely pink colour!
Spoon mixture into a greases and lined muffin tin and bake for 20 mins. Whilst the cakes are baking whisk together your coconut milk and icing sugar, cover and place in the fridge until your cakes are baked and cooled. Spoon a generous amount of coconut cream onto each cake before devouring!