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Beet chocolate loaf

Beet chocolate loaf

Beet chocolate loaf is fudgy, absolutely divine with thee best frosting. It’s certainly a winning combo and nearly too hard to believe its 100% plant-based. Even though you might be sick of sweet things especially after the holidays, this loaf is the exception to the rule, due to added veggies. It’s a kinda healthy dessert, so not a cheat meal at all, but part of your five a day.

Beet chocolate loaf is fudgy, absolutely divine with thee best frosting. It’s certainly a winning combo and nearly too hard to believe its 100% plant-based. Even though you might be sick of sweet things especially after the holidays, this loaf is the exception to the rule, due to added veggies. It’s a kinda healthy dessert, so not a cheat meal at all, but part of your five a day.

I’m knee-deep into week 34 of the pregnancy and I am craving chocolate like crazy, I have to control myself at this point because little miss is quite a happy camper in my belly once I dare to have cacao. It’s literally a party in there for an hour! The same goes for caffeine and even peanut butter gives me heartburn at this stage, sign. I can’t go without peanut butter… But just a couple more weeks to go and we get to meet our little bub and the heartburn will be all but a distant memory.

Now with me moving like a snail and my belly being in the way like in all the time with splurges and marks all over my tummy when I cook, I try to get to everything like meal prep for when the baby comes, cleaning, making lists, remember appointments and blogging. I am anxious because I’m scared I won’t get to everything, but I know eventually something’s gotta give. At this point in time I’m seriously lacking some decent sleep, so have to get things done asap.  Just a heads up that I might disappear after the baby is born for a while… survival mode will be kicking in at that point!

So what’s cooking for meal prep? Well, I’ll be making snack balls, smoothie packets, precooked beans and lentils, falafels, Lentil bobotie, lentil sausage rolls, pancakes, muffins, soups, ready to cook veggie packets, burger patties and the list goes on. Medjool dates, nut butter, crackers, and fresh fruit will be on hand always. Breastfeeding makes you even more hungry than pregnancy so a girl has to be prepared, especially after a C-section. That’s the plan anyway, not always knowing with labor, it can go completely unexpectedly. 

But for the moment I am enjoying the serenity for a bit, just a couple more weeks to go, so I am making the most of some sleep (that which I do get) downtime and creating recipes whenever I can. This beet chocolate loaf is really one of my favorite creations thus far, it’s fudgy and man oh man this frosting is just too lush. I know avocado frosting has been around the block quite a bit, but the combo is just absolute perfection.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Chocolat beet loaf

Chocolat beet loaf

Ingredients 

  • 1/2 cup all-purpose flour
  • 1/2 cup chickpea flour
  • 350g cooked baby beets
  • 200g 90% dark chocolate or vegan chocolate
  • 3/4 cup coconut sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup cacao powder
  • 1/3 cup cooled whipped aquafaba (chickpea brine) plus extra if needed
  • 1/4 cup mashed avocado
  • 1/4 cup coconut oil
  • 1 tbsp apple cider vinegar
  • 1 flax egg (1/4 cup ground flax meal, mixed with 1/3 cup water)
  • 1 tsp vanilla essence

Lush avocado frosting

  • 1/2 cup ripe avocado
  • 2/3 cup cooled coconut cream
  • 1/4 cup maple syrup or agave
  • 1/4 cup cacao powder
  • 1/4 tsp salt

Method

  1. Preheat oven to 175 degrees Celcius. 
  2. Mix the dry ingredients like the flours, coconut sugar, baking powder, bicarb, cacao powder, and the salt. 
  3. Whip up the aquafaba and set aside, melt the chocolate, add this and the baby beets to a blender and blend until smooth. 
  4. Fold the blended beet and chocolate into the whipped aquafaba and then add the mashed avocado, melted coconut oil, apple cider vinegar, flax egg, and the vanilla essence. 
  5. Fold the wet into the dry and mix well, but do not over mix it. 
  6. Pour into a square bread tin and then bake for 20-25 minutes until cooked all the way through. 
  7. Remove to cool before tipping out of the bread tin. 
  8. Frost the loaf with the lush avocado frosting, sprinkle over beet powder and dried rose petals. 
  9. Serve and store in room temp for up to two days or in the fridge for up to three days. 

Avocado chocolate frosting

  1. Place all of the ingredients in a high-speed blender or food processor and blend until smooth, remove and cool while the cake is cooling.
  2. Ice the cake generously and sprinkle over some beet powder and dried rose petals and shaved vegan chocolate.

Notes:

  • The flour can be subbed with all-purpose completely or you can go half and half with all-purpose and any other gluten-free option like buckwheat, spelt, rye or almond flour.
  • Be sure to oil the bread tin before adding in the batter so it does not stick.
  • You can even fold in some chocolate chunks for little bites of chocolate.
  • The beetroot powder is optional, but it just add’ that pretty color.

Hope you love this uber delish chocolate loaf!

M*

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