VEGGIE-SMUGGLER CHOCCY CAKE

Written By Lauren Skora

LET’S EAT CAKE!!

*This recipe makes a 2-layered cake. If you want to make a single layer, halve the recipe and choose the chia jam or ganache as your topping (we recommend the ganache!)

Ingredients:

1/2 cup grated beetroot - packed tight (squeeze out excess moisture)

2 cups grated zucchini (squeeze out excess moisture)

1 cup grated carrot (squeeze out excess moisture)

4 eggs

2/3 cup extra virgin olive oil

2 tsp vanilla extract

2 cups spelt flour

2/3 cup raw cacao

¾ cup coconut sugar (for extra sweetness, increase to 1 cup of coconut sugar)

2 tsp baking powder

1 tsp baking soda

2/3 cup choc chips

1/4 tsp sea salt

Choc ganache topping: 

1 cup coconut cream

1/3 cup choc chips

Berry centre:

1/2 cup berry chia jam

  • 1/2 cup berries of choice

  • 2 TBS chia seeds

  • 1/4 cup water

Method:

Start by preparing the ganache: You'll need to do this at least 3 hours ahead of serving so it has time to set.

In a small saucepan, gently warm the coconut cream over low heat. Once warmed, add the chocolate chips and stir continuously until the mixture is completely melted and silky smooth.

Remove from heat, pour the ganache into a clean glass jar, and refrigerate for about 3 hours, or until thick and spreadable.

Next, prepare your chia jam (you’ll need ½ cup for the middle layer):
Add the berries, chia seeds, and water to a small pot over medium heat. Let it simmer gently, stirring every few minutes, until it thickens into a jam-like consistency.

(The chia jam is optional, alternatively, you could double the ganache and use it as your middle for an extra chocolatey cake).

Preheat the oven to 180 degrees (360F)

Line the bottom and sides of two 23 cm (9 in) round cake tins with baking paper (if you only have one cake tin, cook the cakes one at a time). 

In a large mixing bowl, combine all the prepped veggies and wet ingredients. Mix until everything is well incorporated.

Add the dry ingredients and stir through until a smooth batter forms. Then fold in the chocolate chips.

Divide the batter evenly between your prepared tins and bake for approximately 22 minutes, or until a skewer inserted into the center comes out clean. (Don’t overcook as it will lose the delicious gooeyness)

Allow the cakes to cool in the tins for 10 minutes, then gently transfer them to a wire rack to cool completely.

Once cooled, spread the chia jam over one cake layer using a spatula or butter knife.
Place the second cake layer on top, then generously ice the top with your chilled, chocolate ganache.

To serve: Top with some fresh berries, sprinkles or as is!

Swapsies:

  • Use dairy-free chocolate for a dairy-free version

  • Swap spelt flour 1:1 with regular flour

  • Skip the jam and double the ganache for a richer cake

Store in an airtight container for up to 3–4 days or freeze for up to 3 months.

NOTE: We buy our beetroot precooked to save time but if you have fresh, ensure you peel it and cook it first before adding. 

*If you want a single-tier cake, halve the recipe!

Lauren Skora
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