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Hidden veg cakes!

Vegetables dessert can be livened up by them – and we're not just talking carrot cupcakes! Sneak some veg into your children's diet with these tasty bakes… are versatile and even

Beetroot red velvet cake

By Marianne Stewart Serves10-12| Prep30 minsplus chilling | Cook45 mins| Calories837(per serving)

2 medium beetroots, cut into large chunks 2 tbsp ground flaxseed

90ml (3floz) rapeseed oil, plus extra for greasing

300ml (10floz) vegan yoghurt,

400g (14oz) rapadura or light muscovado sugar ½ tsp sea salt

2 tbsp vanilla paste, or seeds from 2 vanilla pods

30g (1oz) cocoa powder

260g (9¼oz) wholemeal spelt flour

80g (3oz) buckwheat flour

60g (2¼oz) ground almonds

1½ tsp bicarbonate of soda

2 tbsp cider vinegar candied beetroot hearts, to decorate


300g (10½oz) creamed coconut

180g (6½oz) coconut oil

300g (10½oz) coconut cream

30ml (1floz) lemon juice

1 tbsp vanilla paste or seeds of 1 vanilla pod

480g (17oz) golden icing sugar, sifted

1 Steam the beetroot or microwave with 2 tbsp water for 10 minutes, or until just tender. Cool, then purée (including the water, if using) until smooth. Weigh out 200g (7oz) purée.

2 Preheat the oven to 180ºC/Gas Mark 4. Grease the base and sides of two 5x20cm (2x8in) cake tins with a little rapeseed oil and line the bases with a circle of baking parchment.

3 Mix the flaxseed in 6 tbsp warm water and leave for 10 minutes. Using a balloon whisk, blend the flaxseed, purée, oil, yoghurt, rapadura, salt, vanilla and cocoa in a mixing bowl until smooth.

4 Sift together the flours and ground almonds, then mix into the liquid ingredients with the balloon whisk until smooth.

5 In a small bowl, add the soda to the vinegar and stir. Add the foaming mix straight into the batter and fold together with the whisk. Take care not to overmix, or the batter becomes tough.

6 Scrape the cake batter evenly between the tins and bake for 35-45 minutes, or until the tops spring back when gently pressed and an inserted cocktail stick comes out clean.

7 Cool the cakes in their tins, until just warm, then de-mould and cool on a wire rack until cold. Chill until ready to frost.

8 For the frosting, soften the creamed coconut for a minute or two in the microwave or in a heatproof bowl set over a pan of simmering water, until thick but stirrable, then process in a blender until smooth. Add the coconut oil and process again.

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About Vegan Food & Living Magazine

Need to get your family to eat more veg? Why not try sneaking it into delicious vegan cakes and bakes? In the June issue of Vegan Food & Living we've got a range of delicious hidden veg cake recipes that your family will love! Also this issue we get together with the hottest vegan male chefs of the moment - Bosh!, Wicked Healthy and The Happy Pear, to find their favourite family friendly recipes, plus we share the perfect three-course Sunday lunch. This issue also has a fantastic Cruelty-Free Beauty focus with an exclusive interview with Kat Von D, a focus on cruelty-free makeup, make your own skincare, the best vegan treatments for your hair and what to eat to feed your skin. Download your copy today!