Ingredients
425g plain flour
75g cocoa powder
11/2 teaspoon bicarbonate soda
1 teaspoon baking powder
Pinch of salt
180g golden caster sugar
400ml soy milk
2 tablespoons white wine vinegar
200ml vegetable oil
2 medium beetroots, peeled and grated
Method
Sieve the dry ingredients first over a large bowl, then stir in the sugar. In another bowl, combine the wet ingredients, then carefully pour into the dry ingredients and combine well. Then quickly stir in the grated beetroot and pour evenly into 2 baking tins.
Bake at gas mark 4/180oC for 35 - 45 minutes of until a toothpick comes out clean. Cool.
Best decorated the following day.
For the Beetroot 'Buttercream' Icing
115g vegan margarine
170g icing sugar, sifted
1 - 2 tablespoon beetroot juice OR omit this and use red food colouring and use according to instructions.
Method
Place all the ingredients into a food processor and blend until smooth and creamy and the colouring from the beetroot juice is well combined to achieve the colour you require.
Transfer to a bowl and put in the fridge to firm up.
When firm, spread over the cake as required.
Serves 12
