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Beetroot Chocolate Loaf Cake
Apr. 30th, 2021 06:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
glindaI thought I was going to have to cheat and use the veggie lasagne I made from a recipe a colleague gave me last month and I've been meaning to try ever since. (I had all the ingredients, I just kept not getting round to making it.) But as I had the oven on anyway I decided to bake while I was at it and made this beetroot chocolate loaf cake that I'd been meaning to make since I got this book a couple of years ago. (The book is Cooking on a Bootstrap by Jack Monroe, I supported the kickstarter for it so I have the self-published version which means I've been meaning to make this recipe since about 2015? You can find the recipe here.)
I made a couple of substitutions based on what I had in the cupboard - cooked beetroot instead of raw, coconut milk instead of coconut cream - which felt in the spirit of the book, the batter consistency came out right and it tasted good - both the raw batter and the finished cake - so I have no complaints. It's a quick and straight-forward cake to make up, all the wet ingredients go in the blender and then get added to the dry ingredients, while everything comes together in about ten minutes? (Long enough that my resting lasagne had stopped bubbling but was still hot when I chucked the loaf tin in the oven and served it up.) The loaf's baked consistency/texture wasn't quite right - likely better if you don't substitute! - but no worse than many a commercial vegan cake I've eaten and in fact better than many of those. More of a pudding cake to be eaten with custard affair than a slice with a cup of tea, but while I won't be hurrying to make it again, I'll have no difficulty eating my way through this loaf.
I made a couple of substitutions based on what I had in the cupboard - cooked beetroot instead of raw, coconut milk instead of coconut cream - which felt in the spirit of the book, the batter consistency came out right and it tasted good - both the raw batter and the finished cake - so I have no complaints. It's a quick and straight-forward cake to make up, all the wet ingredients go in the blender and then get added to the dry ingredients, while everything comes together in about ten minutes? (Long enough that my resting lasagne had stopped bubbling but was still hot when I chucked the loaf tin in the oven and served it up.) The loaf's baked consistency/texture wasn't quite right - likely better if you don't substitute! - but no worse than many a commercial vegan cake I've eaten and in fact better than many of those. More of a pudding cake to be eaten with custard affair than a slice with a cup of tea, but while I won't be hurrying to make it again, I'll have no difficulty eating my way through this loaf.
