This Vegan Chocolate Cake is gorgeously most and soft with an inviting velvety bite thanks to a particular secret ingredient: Beetroot.
*if you’re using fresh beetroots: Peel and quarter 3-4 medium sized beets (approx. 400 g/1 pound of beets).
Steam the beets for 15 minutes or until a knife easily pierces them.
Allow to cool down at room temperature, then measure 250 grams and proceed as per recipe.