Beetroot Cake with Strawberries

A delicious, juicy, and beautiful cake, perfect for a Saturday afternoon. Since it contains no eggs or dairy products, it is also suitable for vegans.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 cup Tofu yogurt

  • 1 cup Tomato juice, without salt

  • 2 spoons Flaxseed

  • 1 piece Banana, fresh

  • 7 pieces Strawberries

  • 1 cup Sugar, brown

  • 4 cup Flour, Wheat, bread flour

  • 1 bag Baking powder

  • 1 pinch Salt, table

  • 1 cup Oil, vegetable oil, canola

  • pieces Coconut milk

  • pieces Strawberries

Steps

  1. Preheat the oven to 180 ⁰C.

  2. In one bowl, mix together the yogurt, beetroot juice, ground flaxseeds, mashed banana, and strawberries.

  3. In another bowl, mix the dry ingredients (sugar, flour, baking powder, and vanilla).

  4. Combine both mixtures and gently stir, then add the oil and mix lightly again. Pour the batter into a smaller rectangular or square baking pan lined with parchment paper.

  5. Bake the cake for 35 to 40 minutes or until the sponge is nicely baked, tested with a toothpick. Decorate with whipped plant-based cream and fresh strawberries.

Nutrition Information (Per 100g)

  • Calories: 413.6 kcal
  • Fat: 21 g
    • Saturated Fat: 1.35 g
  • Carbohydrates: 49.32 g
    • Sugars: 12.97 g
  • Protein: 5.57 g
  • Fiber: 1.67 g