Vegan Beetroot Chocolate Cake

This rich and moist Vegan Beetroot Chocolate Cake includes a secret ingredient that no one would ever know is hidden inside, beets!

The beetroot and chocolate combo in this Vegan Beetroot Chocolate Cake brings soooo much moisture, flavour and a hint of red color. That’s the only thing that would give the secret beet ingredient away, the red hint of color.

This vegan cake is easy to make with pre-cooked beets, you can usually find them vacuum packed in the vegetable section of the grocery store.

More vegan chocolate desserts to try are Chocolate Coconut Cake or this Vegan banana chocolate bread.

Ingredients:

The measurements and full instructions can be found in the recipe card at the bottom of the post, this is just a summary of the process.

• Flaxseed meal, holds the cake together instead of using eggs.
• Almond milk, unsweetened or other plant based milk
• Apple cider vinegar, reacts with the baking powder and baking soda for a tender cake.
• Beets, cooked and peeled. Use pre-cooked and peeled beets or cook and peel your own.
• Dark vegan chocolate, chopped or chocolate chips.
• Coconut oil, melted, or other neutral oil like sunflower or avocado oil.
• Coconut sugar, or brown sugar for a sweeter cake.
• All-purpose flour, measured correctly
• Cocoa powder, unsweetened and good quality
• Baking powder and Baking soda, a mix of the two gives a great texture to this cake.
• Pinch of salt, to enhance all the flavours.

Ganache:

• Dark vegan chocolate, chopped or chocolate chips
• Coconut milk in a can, chilled over night or coconut cream.

See recipe card for quantities.

Instructions:

Cake:

Preheat the oven and line a round baking pan with parchment paper.

In a mixing bowl, add the flaxseed meal, almond milk and apple cider vinegar and mix well.

Blend the beets in a food processor until smooth. Add the beet purée to the mixing bowl with the flaxseed mixture.

Add the chocolate to a microwave safe bowl. Microwave on hight for 30 seconds and then stir. If the chocolate is not melted all the way, microwave for another 30 seconds then stir again. Be careful not to burn the chocolate! Add the coconut oil and stir until it’s melted, then add to the mixing bowl with the flaxseed and beet mixture. Stir well. 

Sift in the flour, cocoa powder, sugar, baking powder, baking soda and salt. Fold together until well incorporated.

Pour batter in prepared pan and smoothen out the top. Bake and then let cool before removing from the pan. Cool completely before frosting with the ganache.

Chocolate Ganache:

While the cake is baking, prepare the ganache.

Add the chopped chocolate to a microwave safe bowl. Scoop the thick white part from the can of coconut milk and add it to the bowl. 

Heat the chocolate and coconut milk in the microwave, stir until smooth and let it sit to thicken.

Spread the ganache over the room temperature cake and decorate with chocolate shavings.

Top tips:

Beets; In this recipe I use already cooked beets that are vacuumed packed. They can be found in the vegetable section of my local grocery store. If you can’t find it, you can cook and peel the beets yourself. But I highly recommend buying the pre-cooked ones, just makes things so much easier and faster.

Chocolate; This chocolate beet cake is packed full of chocolate flavour. To get that rich chocolate taste, using a good quality dark chocolate is crucial. I buy a chocolate bar and chop it, but chocolate chips works just as well.

How to tell when the cake is done; This cake has a fugy consistency so it will still be a little soft when removed from the oven. It will firm up as it cools down and later when being stored in the fridge.

Cake recipes

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