Vitus® Vegan Iron + C Chocolate Cake

Now you can have your cake and eat it too. Check out this recipe for delicious beetroot chocolate cake covered in a vegan icing which includes a healthy dose of Vitus® Iron + C powder! 

INGREDIENTS

CAKE MIX

• 2 large beets, peeled and quartered
• 1 1/2 cups unsweetened almond milk (or other plant milk)
• 1 tsp apple cider vinegar
• 2/3 cup olive oil
• 1 cup applesauce.
• 3/4 cup cane sugar
• 1 tsp pure vanilla extract
• 1/2 cup boiling water
• 1 tsp coffee powder
• 2 cups type ‘00’ flour
• 1 cup raw cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• Optional decoration: Blueberries and vegan chocolate squares

VEGAN BUTTERCREAM

• 1 cup vegan butter, room temperature
• 4 cups powdered sugar
• 1/2 tsp Vitus® Iron + C Powder
• 1–2 tbsp beet liquid (leftover from cooking)
• 1 tsp pure vanilla extract

INSTRUCTIONS

• Preheat the oven to 200°C and place the quartered beets into a small baking dish, along with about ½ cup water. Cover the dish, and bake for about 30-35 minutes, or until the beets are fork-tender. Allow the beets to cool for 5 minutes, then place them in a blender, along with a tablespoon or two of water and puree until smooth. Measure out ¾ cup puree to cool. Reserve the remaining liquid from the cooked beets.
• Turn the heat down to 180°C and line 9″ round cake pans with parchment paper and dust the pans with cocoa powder.
• In a large mixing bowl, whisk together the almond milk and apple cider vinegar, and allow it to sit for a couple of minutes.
• Add in the olive oil and applesauce, whisk to combine.
• Add the ¾ cup beet puree, sugar and vanilla extract.
• To the ½ cup boiling water, add the espresso powder, and stir until completely dissolved (set aside).
• In another large mixing bowl, sift together the dry mix (flour, Vitus® Iron + C Powder, cocoa powder, baking soda, baking powder and salt). Add half the dry ingredients to the wet ingredients, stir a few times with a large wooden spoon, then add the espresso. Stir a few more times, then add the remaining dry ingredient and use an electric hand mixer to blend fully. Spread the batter evenly between the two cake pans.
• Bake the cakes for 30-35 minutes, checking at 30 minutes with a toothpick to ensure the cake is fully cooked.
• Remove the cakes from the oven and allow them to cool completely.

PREPARE THE VEGAN BUTTERCREAM:

• Using an electric hand mixer, whip the softened vegan butter until light and fluffy.
• Add half of the powdered sugar, 1 teaspoon Vitus® Iron + C, followed by 1 tablespoon of reserved beet cooking liquid and mix together.
• Add the remaining powdered sugar, along with the vanilla extract and mix on high. If the buttercream seems too stiff, add additional beet liquid; if it is too soft, add an additional cup of powdered sugar.
• Frost the cake!
• Add optional decoration: Blueberries & vegan chocolate squares.