full recipe – rye, chocolate and beetroot cake with chocolate mousse crème
This decadent recipe comes straight from the pages of “A Plant-Based Farmhouse” by Cherie Hausler.
Below is an extract from Cherie Hausler’s book “A Plant-Based Farmhouse”, with photography by Lean Timms. See below for how you can get your mitts on a copy.
Makes one 20 cm (8 in) round cake.
INGREDIENTS
FOR THE CAKE
110 g (3 ¾ oz) beetroot, peeled and grated
110 g (3 ¾ oz) rapadura sugar
150 ml (5 fl oz) soy or almond milk
55 ml (1 ¾ fl oz) extra virgin olive oil
40 g (1 ½ oz) maple syrup
10 g (2 teaspoons) vanilla bean paste
125 g (4 ½ oz) rye flour
50 g (1 ¾ oz) raw unsweetened cacao powder
30 g (1 oz) almond meal
2 g (½ teaspoon) salt
2 g (½ teaspoon) baking powder
4 g (1 teaspoon) bicarbonate of soda (baking soda)
5 ml (1 teaspoon) Apple Cider Vinegar (page 178)
FOR THE CHOCOLATE MOUSE CRÈME
2 avocados (300 g/10 ½ oz)
155 g (5 ½ oz) maple syrup
75 g (2 ½ oz) raw unsweetened cacao powder
8 g (2 teaspoons) vanilla bean paste
2 g (½ teaspoon) salt
METHOD
- Preheat your oven to 180°C (350° F). Line the base of a 20 cm (8 in) springform cake tin with baking paper and grease the inside of the tin with olive oil.
- Put the grated beetroot in a food processor with the sugar, milk, olive oil, maple syrup and vanilla paste. Blitz until smooth.
- Add the remaining dry ingredients to the food processor and blitz again.
- Pour the mixture into a bowl and use a spatula to quickly but evenly mix the vinegar through. Don’t worry if you see white streaks — it’s just the vinegar reacting with the bicarbonate of soda and baking powder, and it’s a good thing!
This is an edited extract from “A Plant-Based Farmhouse” by Cherie Hausler, with photography by Lean Timms and published by Murdoch Books. You can grab a copy here.
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