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    Home » Vegan Desserts » Vegan Chocolate Beet Cake

    How to make Vegan Chocolate Beetroot Cake

    Published: Feb 13, 2021 by Pavani · 14 Comments

    326 shares
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    Vegan Chocolate Beet Cake is very fudgy and chocolaty. This is an easy one bowl, dump and bake recipe. Beets are the secret ingredient that makes this cake moist and absolutely delicious.

    Baker holding a red cake stand with vegan chocolate beet cake

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    We are big time chocoholics family and love everything with chocolate. Like these crinkle cookies or these double chocolate brownies and these chocolate macarons.

    So I have a vegan chocolate beetroot cake that is moist and fudgy like a brownie. It has a deep chocolate flavor and the recipe is very easy to make if you have cooked beets on hand.

    If you are wondering about the beet taste in this chocolate cake, do not worry. There is no tell tale sign of beets in the taste or even in the color. The batter has a reddish tint but once baked it is very chocolaty.

    Beetroot adds a nice earthy sweetness and make the most moist and rich chocolate cake. So, don't worry, just give this recipe a try and I am sure you will absolutely love it.

    The chocolate glaze on top is totally optional, but adds a nice touch to the cake. Try this easy and decadent vegan chocolate beet cake for your next celebration, big or small and enjoy!!

    White plate with a slice of chocolate cake

    Why I love this recipe

    • easy one bowl recipe
    • great way to hide vegetable in a cake
    • very chocolaty and decadent
    • can be made vegan or not
    • perfect for any celebration

    Ingredients

    The main ingredient for this vegan chocolate beet cake is beets, of course. You can either buy raw beets and cook them - check the tips section on how to. Otherwise, buy cooked beets that are easily available in most grocery stores.

    Ingredients needed - details in recipe card

    Other ingredients you need are:

    • all purpose flour - I sometimes add whole wheat pastry flour along with apf for added fiber
    • dutch processed cocoa powder
    • baking soda
    • salt, sugar
    • oil - canola, vegetable, safflower would all work
    • non-dairy milk - I use either unsweetened oat or almond milk. You can also use water instead of milk.
    • vanilla extract
    Red cake stand with chocolate beet cake topped with frosting and sprinkles

    Instructions

    This chocolate beetroot cake is an easy, dump and go one bowl recipe.

    Preheat the oven to 350F. Lightly grease a 8" round pan that is at least 2" deep. Line the bottom of the pan with parchment and spray it with cooking spray.

    Start by processing the cooked beets into a smooth puree.

    cooked beets blended in a food processor to make a smooth puree

    In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, salt and egg replacer powder.

    Combining dry ingredients in a large mixing bowl

    Stir in canola oil, warm almond milk (or warm water), pureed beets and vanilla. Mix well until combined.

    Wet ingredients added to dry ingredients and baked in a baking pan until done

    Pour the batter into the prepared pan and bake for 40~45 minutes or until a toothpick inserted into the center of the cake comes out clean.

    Let the cake cool for 15~20 minutes in the pan before turning it out onto a wire rack to cool completely. Top with your favorite frosting and enjoy!!

    Hand holding a white plate with a slice of chocolate cake topped with chocolate whipped cream and sprinkles

    Tips to make the best chocolate beet cake

    • If you are starting with raw beets, combine peeled and chopped beets with water in a saucepan; bring to a boil. Lower the heat to simmer and cook till the beets are very tender, this will take about 30~40 minutes. Drain and let cool. Puree the beets until very smooth.
    • Make sure that there are no little chunks of beets left. Scrape the sides and process until very very smooth.
    • Substitute some of the all purpose flour with whole-wheat pastry flour or spelt flour. I use up to ½ cup of these flours along with 1½ cups of all-purpose flour.
    • Any oil, canola, vegetable, safflower would all work.
    • You can use any of your favorite non-dairy milk in the recipe. Unsweetened oat or almond milk are my favorite.
    • You can also use water instead of milk in the recipe.
    • To make the recipe with eggs, use 2 large eggs and ¾ cup of milk or water.
    • Some tweaks I made to the recipe for high altitude baking:
      • increased the oven temperature to 375°F
      • decreased sugar to 1 cup
      • reduced baking soda to 1¼ teaspoons
      • baked for 35~40 minutes

    Few more delicious cake recipes to try

    • Jelly roll cake
    • Eggless mango cake
    • Mini banana cheesecakes
    • Swedish almond coffeecake
    • Vegan Pumpkin cake
    Red cake stand with the vegan chocolate beet cake topped with chocolate frosting and sprinkles

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Vegan Chocolate Beet Cake

    Vegan Chocolate Beet Cake

    Vegan chocolate beet cake is super moist and has a fudgey brownie like texture. It's great to make for birthdays or any special occasion that calls for a decadent cake.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 45 mins
    Cook Time: 45 mins
    Total Time: 1 hr 30 mins
    Course: Dessert
    Cuisine: American
    Servings: 12 Servings

    Ingredients

    For the Chocolate-Beet Cake:

    • 2 cups All Purpose flour
    • 1¼ cups Granulated Sugar
    • ½ cup Dutch Processed Cocoa Powder
    • 1½ teaspoons Baking soda
    • ½ teaspoon Salt
    • 2 tablespoons Egg replacer powder
    • 1¼ cups Beet Puree*
    • ¼ cup Oil
    • 1 cup + 2 tablespoons Warm Nondairy milk or Water
    • 1 teaspoon Pure Vanilla Extract

    For the Chocolate Glaze:

    • ½ cup Vegan Bittersweet or Semisweet chocolate chips
    • 1 cup Vegan Whipped Cream
    • 1~2 tablespoon Powdered Sugar

    Instructions

    Make the Cake:

    • Start by processing the cooked beets into a smooth puree. Make sure that there are no little chunks of beets left. Scrape the sides and process until very very smooth.
    • Preheat the oven to 350°F. Lightly grease a 8" round pan that is at least 2" deep. Line the bottom of the pan with parchment and spray it with cooking spray.
    • In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, salt and egg replacer powder.
    • Stir in canola oil, warm almond milk (or warm water), pureed beets and vanilla. Mix well until combined.
    • Pour the batter into the prepared pan and bake for 40~45 minutes or until a toothpick inserted into the center of the cake comes out clean.
    • Let the cake cool for 15~20 minutes in the pan before turning it out onto a wire rack to cool completely.

    Make the Glaze:

    • Place the chocolate chips in a microwave safe bowl and microwave them in bursts of 30 seconds until they are melted. Make sure to mix every time you take them out. Set aside to cool.
    • Whip the cream along with powdered sugar until soft peaks form. Add the melted chocolate and fold it in until there are no streaks. Store in the refrigerator until ready to frost.
    • Once the cake is completely cool, frost as desired.

    Notes

    • If you are starting with raw beets, combine 3~4 medium sized beets, peeled and chopped, with water in a saucepan; bring to a boil. Lower the heat to simmer and cook till the beets are very tender, this will take about 30~40 minutes. Drain and let cool. Puree the beets until very smooth.
    • Make sure that there are no little chunks of beets left. Scrape the sides and process until very very smooth.
    • Substitute some of the all purpose flour with whole-wheat pastry flour or spelt flour. I use up to ½ cup of these flours along with 1½ cups of all-purpose flour.
    • Any oil, canola, vegetable, safflower would all work.
    • You can use any of your favorite non-dairy milk in the recipe. Unsweetened oat or almond milk are my favorite.
    • You can also use water instead of milk in the recipe.
    • To make the recipe with eggs, use 2 large eggs and ¾ cup of milk or water.
    • Some tweaks I made to the recipe for high altitude baking:
      • increased the oven temperature to 375°F
      • decreased sugar to 1 cup
      • reduced baking soda to 1¼ teaspoons
      • baked for 35~40 minutes

    Nutrition

    Serving: 1Slice | Calories: 325kcal | Carbohydrates: 51g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 293mg | Potassium: 302mg | Fiber: 3g | Sugar: 29g | Vitamin A: 112IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    326 shares
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    Reader Interactions

    Comments

    1. Wendy

      October 19, 2017 at 11:28 pm

      This cake is so deep and decadent, I can almost taste it.

      Reply
    2. Ruchi

      October 20, 2017 at 10:13 pm

      Wow cake looks super moist and soft.. beautiful captures.. thanks for sharing Pavani

      Reply
    3. Avin

      October 21, 2017 at 12:09 am

      That's a really moist cake. Adding beets just makes it even better😇😇

      Reply
    4. themadscientiststskitchen

      October 21, 2017 at 12:15 am

      Wow Pavani looks delicious. I can imagine the kid's excitement. Happy Diwali.

      Reply
    5. Jayashree

      October 21, 2017 at 4:05 am

      Super tasty cake with the goodness of beet. Wow

      Reply
    6. Nisha Ramesh

      October 21, 2017 at 5:20 am

      Sinfully delicious! Love that shiny glaze on top. 🙂 🙂

      Reply
    7. Priya Srinivasan

      October 21, 2017 at 6:02 am

      Wow pavani! Looks sinful! Love th idea of adding beets ! I m bookmarking this to try sometime!!

      Reply
    8. Afroz

      October 21, 2017 at 9:40 am

      The chocolate cake looks so moist and chocolaty. I haven’t tried beets in cake ever.
      Do we get taste of beets in the cake?

      Reply
    9. Jagruti

      October 21, 2017 at 11:41 am

      This cake looks so delicious, moist and decadent, beautiful pictures!

      Reply
    10. Veena

      October 21, 2017 at 12:38 pm

      This cake is looking so good. Love the deep colour!!

      Reply
    11. Priya Suresh

      October 22, 2017 at 1:35 pm

      Wish i get a super huge slice of this super moist looking chocolate cake, cant believe its vegan, prefectly baked awesome cake.

      Reply
    12. Sapana

      October 23, 2017 at 4:45 am

      The cake looks so incredible I am going to try it soon. Bookmarked and I love the pictures.

      Reply
    13. Claudia

      February 14, 2021 at 12:31 am

      5 stars
      This cake looks delicious! Would you please share your recipe for the frosting?

      Reply
      • cookshideout

        February 15, 2021 at 3:36 pm

        Hi Claudia, thank you. Here's the frosting recipe - whip vegan whipping cream with 1-2 tablespoons of powdered sugar and 1/2 cup of cooled melted chocolate. I will update the recipe with more details.

        Reply

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