How to make Vegan Chocolate Beetroot 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.

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

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.

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. Top with your favorite frosting and enjoy!!

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

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 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

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Prep Time: 45 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 30 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 Servings

Ingredients

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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

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