Fluffy, but chewy, sweet, but not too much this brownie is a total winner! And let me tell you – I’m not a chocolate lover! Look at that colour too – it’s like a red velvet but brownie edition! You know you must make it..
For the cake you will need:
150g flour
50g cacao powder
225g cooked beetroot* puree
80g coconut oil
120g brown sugar
100g plant milk
5g baking powder
2g baking soda
5g vanilla paste
pinch of salt
What to do?
- mix beetroot, coconut oil and sugar until sugar dissolves, stir in the milk.
- mix all the ingredients together
- bake at 175C for 25-30mins
For the cream you will need:
50g cooked beetroot*
50g maple syrup
50g water
25g coconut oil
25g cacao powder
pinch of salt
What to do?
- Blend all the ingredients together
- Spread on the cooled cake
Enjoy!
*I highly recommend baking beetroot instead of boiling it. Baked beetroot is much sweeter and has more flavour!