Beetroot and Poppyseed Cake was an experiment of sorts and it took three attempts of this recipe before I was really happy with the result and texture. For me, this is representative of life. In persevering and trying eventually we will reach an outcome that is satisfactory or at least there is a learning to be had. So, why not get your creative hats on? I love the crunchiness and slight saltiness of the poppy seed and subtle flavour of the beetroot in this recipe. As always, I do try to limit my sugar intake and this dessert is no exception to that desire. This is a simple recipe to put together.
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Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
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