Beetroot Chocolate Bread

Method

1. 1

   Heat the oven to 355°F (180°C). Line a loaf tin with baking paper.

2. 2

   Pour the hot coffee over the coconut oil to melt it.

3. 3

   Place the coffee mixture, sliced beetroot and lukewarm almond milk into a highspeed blender and blitz until smooth.

4. 4

   Transfer the beetroot mixture to a large mixing bowl and stir in coconut sugar.

5. 5

   In a separate bowl, sift together the cocoa powder, salt, baking powder, baking soda and flour.

6. 6

   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.

7. 7

   Place the tin into the hot oven and bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.

8. 8

   Remove the tin from the hot oven and set aside on a wire rack to cool completely before icing.

9. 9

   Make the frosting by breaking up the chocolate into small pieces and placing it in a large bowl.

10. 10

    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.

11. 11

    Set it aside to thicken before covering the top of the cake.