Orange And Beet Chocolate Cake
[vegan]

To Make the Cake

1. Preheat oven to 395°F.
2. Make the chia eggs by mixing together 2 tablespoon of ground chia seeds with 6 tablespoons of water and then set aside.
3. In a separate bowl, mix the almond milk with the cider vinegar and set them aside.
4. Line the bottom of a 9-inch springform cake tin with baking sheet. Grease well all over.
5. Sift together sugar, flour, cocoa, baking powder, baking soda, and salt.
6. Cut beetroot into chunks and purée them in a blender. Transfer to a bowl. Mix the orange extract or Grand Marnier in with the beetroot.
7. Add the melted coconut oil and chia egg together and mix them well with a fork.
8. Add beetroot mix to dry ingredients and mix well.
9. Add almond milk and vinegar the batter. Mix it well but do not overbeat the batter.
10. Spread cake mixture evenly in the tin.
11. Cook in the oven for 30-35 minutes or until an inserted cake skewer comes out clean.
12. Leave the cake to cool down in its tin before carefully removing the sides of the springform pan.
13. Run a palette or rounded knife on the inside edge of the cake pan first to make sure the cake comes out neatly.

To Make the Ganache

1. Melting the chocolate with almond milk in a pan.
2. Let it cool so it is not too runny before spreading all over cake top and sides. Leave the cake to cool until ganache sets.
3. Enjoy.