Going Vegan This January? Try This Delicious Battenberg Cake Recipe

Ingredients

  • 80g raw beetroot, peeled and sliced thinly
  • 80g coconut oil
  • 80g 100% fruit blueberry jam
  • 150g organic white self raising flour 

Method

Put the sliced raw beetroot, coconut oil and sugar free jam in a blender. It needs to be a strong one like a Ninja or NutriBullet.  Grind to a smooth paste. Put this in a bowl and slowly incorporate the flour. Beat well it should be a sticky dough, add a little almond milk if it is a bit dry. Transfer to a small square baking tray lined with baking paper.Bake at 180 C for about 20-25 minutes until firm to the touch. Cool on a wire rack. 

Cool as a Coconut Sponge 

Ingredients

  • 60g coconut oil
  • 80g Agave syrup
  • 100ml almond milk
  • 150g organic white self raising flour
  • 25g desiccated coconut 

Method

Put the coconut oil, syrup and almond milk  in a blender. Grind to a smooth paste to soften the oil. Put this in a bowl and stir in the desiccated coconut. Slowly incorporate the flour and beat well. It should be a sticky dough, add a little almond milk if it is a bit dry. Transfer to a small square baking tray lined with baking paper. Bake at 180 C for about 20-25 minutes until firm to the touch. Cool on a wire rack.

Recipe from Keith on Food

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