Chocolate and Beetroot Mini Bundt Cakes with a Quick Ganache (Plant Based)

Categories : baked sweets, desserts & sweet snacks, lent, Recipes, vegetarian or vegan

Delicious, deeply chocolatey mini bundt cakes (or muffins) with a hint of earthy beetroot flavour. These plant-based sweet treats can be served as they are or with a drizzle of silky ganache. The perfect pal for that afternoon cup of coffee.

Chocolate and Beetroot Mini Bundt Cakes with a Quick Ganache (Plant Based) www.thefoodiecorner.gr Photo description: A plate of mini bundt cakes with a ganache topping. Surrounding the plate are lots of pretty autumn leaves.

Aren’t these mini bundt cakes gorgeous? Shame about my drizzling skills right? Haha! I’ve come to realise that patience is not a virtue I possess in great quantities. And getting the perfect drizzling consistency for a ganache takes patience I think. At least it does until you have the experience. Anyway, aesthetics aside, these babies are delicious. And so easy to bake! The perfect way to use up that last bit of cooked beetroot you have hidden in the fridge somewhere.

Chocolate and Beetroot Mini Bundt Cakes with a Quick Ganache (Plant Based) www.thefoodiecorner.gr Photo description: Two small plates each with a mini budnt cake on top. Surrounding the plates are lots of pretty autumn leaves.

Can you taste the beetroot? Not really. Maybe a bit. I think it’s one of those cases where you won’t know if you aren’t told. So if you don’t tell anyone the beets are there, they probably won’t taste them. (I mean, the Mister ate one and liked it!) On the other hand, if you do know and look for that distinct earthy flavour, it probably will reveal itself. And here’s the thing. I want it to. My aim when developing these cakes wasn’t to hide the beetroot; I wanted it to come through even if only discreetly. Anyway, it’s up to you what you disclose to anyone who tries them.

Chocolate and Beetroot Mini Bundt Cakes with a Quick Ganache (Plant Based) www.thefoodiecorner.gr Photo description: A ¾ view of a plate with 4 mini bundt cakes on it. The cakes have been topped with ganache and the spoon used is lying on the plate next to them.

As far as beetroot prep goes, you can either roast it (wrapped in foil without oil or seasoning), “roast” it in the slow cooker, or use pre-cooked vaccum-packed beets from the supermarket (make sure they aren’t pickled!). I have tried the recipe with both pre-cooked and slow cooker “roasted” beets (see notes on how to do that).

Chocolate and Beetroot Mini Bundt Cakes with a Quick Ganache (Plant Based) www.thefoodiecorner.gr Photo description: An overhead view of two mini bundt cakes each on a small ceramic cake. To the side of one of the plates is a spoon with some ganache on it. Scattered all around are some pretty autumn leaves.

So, do you follow me on Instagram? Only asking because I shared some news there recently. If you don’t live in Greece it’s nothing that important. Basically I’ve decided to give up the trade side of my business. You know the “Goodies” category? I have some products listed there that are available to purchase if you reside in Greece. Well, they will only be there for a short while before I tie up some loose ends and take them off the blog. This activity is hugely time consuming, and although it was a great experience it has now run its course and I’m ready to let it go. Recipes and blog posts won’t be affected and of course slow cookers are still my favourite kitchen tools even though I’m not selling them anymore! If you have any questions or concerns about any goodies you’ve already purchased, please feel free to email me!

But shall we get back to these mini bundts now? Check out how easy they are! Yes, I’ve used my favourite method of “mix wet mix dry and combine”. Let’s get baking.

Chocolate and Beetroot Mini Bundt Cakes with a Quick Ganache (Plant Based) www.thefoodiecorner.gr Photo description: Overhead view of mini bundt cakes with a ganache topping on a dark plate. Around the plate are some pretty autumn leaves, some chopped chocolate and some cocoa powder. In the two corners of the photo are some more bundt cakes.

Ingredients

230 gr (1 ½ cup) all purpose flour

60 gr (1/2 cup) cocoa powder, unsweetened

240 gr (1 cup) white sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

130 gr (1/2 cup) beetroot, cooked and whizzed in the food processor

180 ml (3/4 cup) water

2 Tbs olive oil

1 Tbs white vinegar

For the ganache

100 gr (heaping 1/2 cup) dark chocolate (vegan), chopped

3-5 Tbs soy milk (or other plant milk)

Step 1

Preheat oven to 160C fan assisted (180C conventional).

Step 2

In a large bowl mix the flour, cocoa powder, sugar, baking powder, baking soda and salt, using a whisk to get rid of lumps.

Step 3

In a separate bowl whisk the beetroot, water, olive oil and vinegar.

Step 4

Fold the wet ingredients into the dry until you can’t see any flour, then pour the mixture into a prepared mini bundt (or muffin) mold. The number of bundts you get will depend on the size of your mold, mine was 12 and I used about ¼ cup of mixture for each.

Step 5

Bake for about 25-30 minutes (mine took 28') or until a toothpick comes out clean or with some dry crumbs when inserted in the thickest part of one of the cakes.

Step 6

Let them cool completely before turning out.

Step 7

While the bundts are cooling, make the ganache. Combine the chocolate and soy milk (start with 3 Tbs) in a small bowl and heat in the microwave for 15-20 seconds at a time, stirring well in between, until melted. Don’t be tempted to increase the time as you might burn the chocolate. Add more milk if necessary so it reaches a good pouring consistency, let it cool slightly and then drizzle over the cakes.

Note:
I highly recommend silicone bundt molds as they are so much easier to remove the cakes from.

To “roast” beetroot in the slow cooker just wash them well, shake off excess water and pop them in the pot. Don’t add anything else (no water, nothing) and cook until a knife easily glides through the largest one. Time will depend on how big they are and how many you have in the pot but should be around the 8 hour mark (on low) if you don’t overfill it.