Ingredients: 400 grams wheat flour, 100 grams (raw) cocoa, 2 teaspoon tartar baking powder, 100 grams coconut sugar, 50 grams maca, 50 grams agave syrup (you can also use 325 grams coconut sugar), 100 ml rice oil, 200 ml apple sauce (unsweetened), 200 gram (raw) beetroot (grated), 1 teaspoon vanilla, 250 ml coconut-rice milk (or another plant-based milk), 2 tablespoon apple cider vinegar, 250 grams (frozen) forest fruits) and a pinch of salt.

Topping: 2-3 tablespoons of vegan chocolate spread (also easy to make yourself), cacao nibs, rose petals, lavender, nuts and some beet powder.

Step 1

Preheat the oven to 200 degrees and line a springform pan (18 cm) with baking paper and grease the edges.

Step 2

Mix all dry ingredients in a bowl and mix well.

Step 3

Mix all wet ingredients in a separate bowl.

Step 4

Now add the wet ingredients to the flour and stir well and quickly. Taste it for taste. Otherwise, add sweetener (coconut sugar) for a sweeter taste).

Step 5

Spoon the mixture into the cake tin, smooth it out and place it in the oven for 40-50 minutes. The cake is ready when your skewer comes out of the cake dry. Please note that when you pierce the forest fruits, your skewer will still come out wet. You can quickly see the difference!

Step 6

Remove the cake from the oven and let it cool for 10 minutes. Then remove the springform pan and let it cool further.

Step 7

Finish the cake with the topping. First spread the top with the vegan chocolate spread and decorate it with the other toppings.

Step 8

Cut the cake into 8 or 12 pieces. If you are not using the cake immediately, put it in the refrigerator. It is a moist and firm cake. It will stay tasty for at least 3 days.

Step 9

Would you like to take your piece of cake with you? Then fill your boho tiffin with a piece of cake and enjoy wherever you are!