Summary

Ingredients

• 200 g beetroot, cooked, approx. 2 tubers
• 250 g flour
• 150 grams sugar
• 100 g oil
• 1 packet baking powder
• 50 g cocoa
• 200 g soy yourt (yourt alternative)
• 1 packet vanilla sugar
• 1 pinch (s) salt

For decoration:

• Icing sugar for dusting or couverture, vegan

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Instructions

1. Puree the beetroot in a tall, narrow container (otherwise there is a risk of splashing and the beetroot will never come out!). I always use the shrink-wrapped, pre-cooked beetroot tubers. Put the puree in a bowl, add all the other ingredients and stir well.
2. Grease a loaf pan or line it with baking paper and add the dough. Bake the cake at 180 degrees for 50 - 60 minutes. Use the chopsticks to check that the cake is ready.
3. When the cake has cooled down, you can dust it with powdered sugar or coat it with couverture.