Introducing our Beetroot Chocolate Bread – a delightful fusion of earthy beetroot and decadent cocoa, creating a unique and scrumptious treat that’s perfect for any occasion. This moist and rich bread is a testament to the magic that happens when wholesome ingredients come together.
With a base of blended beetroot, almond milk, and a hint of coffee, it’s both indulgent and health-conscious. Sweetened with coconut sugar and topped with a luscious chocolate frosting, this bread is a celebration of flavor and texture.
Bake it, ice it, and share it with loved ones. Our Beetroot Chocolate Bread is a delightful surprise that’s as delicious as it is beautiful, making every bite a memorable experience.
To see more recipes like this, check out our Top 10 Festive Holiday Treats blog, here.
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Recipe for Beetroot Chocolate Bread
Cake:
- 4 tbsp. hot coffee
- 4 tbsp. coconut oil
- 6.3 oz. (180g) raw beetroot,
- peeled, sliced
- ¾ cup (180ml) almond milk,
lukewarm - 1 cup (225g) coconut sugar
- ¾ cup (75g) cocoa powder
- ½ tsp. salt
- 1 tsp. baking powder
- ¾ tsp. baking soda
- 1¼ cups (160g) all-purpose
flour
For the frosting:
- 3½ oz (100g) 70% dark chocolate (traditional, dairy-free, or vegan)
- ⅓ cup + 1 tbsp. (100ml) full-fat coconut milk, canned
Heat the oven to 355°F(180°C). Line a loaf tin with baking paper.
Pour the hot coffee over the coconut oil to melt it.
Place the coffee mixture, sliced beetroot and lukewarm almond milk into a highspeed blender and blitz until smooth.
Transfer the beetroot mixture to a large mixing bowl and stir in coconut sugar.
In a separate bowl, sift together the cocoa powder, salt, baking powder, baking soda and flour.
Fold the dry ingredients into the wet ingredients, mixing gently with a spoon. Once the mixture is smooth, transfer it into the prepared loaf tin.
Place the tin into the hot oven and bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
Remove the tin from the hot oven and set aside on a wire rack to cool completely before icing.
Make the frosting by breaking up the chocolate into small pieces and placing it in a large bowl.
Warm the coconut milk in a small pot until almost boiling. Pour it over the chopped chocolate and let it sit for 5 minutes. Stir the chocolate gently until it’s
well combined, smooth and glossy.
Set it aside to thicken before covering the top of the cake.
Store in an airtight container in the refrigerator for up to 4 days.
