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

Cook Time: 45

Total Time: 1 30

Course: Dessert

Cuisine: American

Servings: 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

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