This has to be one of my favourite allergy-friendly (vegan) cake recipes. The cake is dense, moist and generously chocolatey. The amount and kind of spices in the glaze can be adjusted to your own liking – perhaps try adding cloves or orange rind next time.
For the cake:
- 500g gluten free flour
- 180g cocoa
- 200g sugar
- 2 medium beetroots, grated finely
- 150ml olive oil
- 350ml orange juice
- 1.5 tablespoons baking powder
- 250g silken tofu
For the glaze:
- 100ml water
- 1 cinnamon quill (or 1/2 tsp cinnamon)
- 1/2 cup honey
- 1 vanilla pod, split (or 1 tsp vanilla essence)
- 1/2 tsp ground allspice
- pinch of ground ginger
Preheat the oven to 180C (160C fan forced, 350F, Gas mark 4). Grease and line a 22cm cake tin with non-stick baking paper.
Sift the flour, baking powder and cocoa together into a mixing bowl. Add the sugar and beetroot and mix to combine.
Blend together the oil, juice and tofu, until it has a smooth texture and is well combined. Add this to the dry ingredients and stir to combine. Then pour this into the cake tin and bake in the oven for approximately 1 hour and 15 minutes. Check the cake after 1 hour by insterting a skewer into it – if it comes out clean the cake is ready. Place on a wire rack to cool.
For the glaze, combine all ingredients in a small saucepan and simmer until the liquid bedomes fragrant and reduces by half. Allow to cool down slightly before glazing the cake.