Vegan Beetroot Chocolate Cake

This rich and moist dark chocolate cake includes a secret ingredient that no one would ever know is hidden inside, beets!

I personally love the beetroot and chocolate combo in this Vegan Beetroot Chocolate Cake. It 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.

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
• Almond milk, unsweetened
• Apple cider vinegar  
• Beets, cooked and peeled
• Dark vegan chocolate, chopped
• Coconut oil
• Coconut sugar, or brown sugar
• All purpose flour, measured correctly
• Cocoa powder, good quality that is unsweetened
• Baking powder
• Baking soda
• Pinch of salt

Ganache:

• Dark vegan chocolate, chopped
• Coconut milk in a can, chilled over night

See recipe card for quantities.

Instructions:

Vegan Beetroot Chocolate Cake:

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

In a mixing bowl, add the flaxseed meal, almond milk and apple cidre vinegre and mix well. Let sit for 5 minutes.

Mix the beets in a food processor until smooth. Then add it 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 I buy vacuumed packed 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 cleaner. I love beets but not the red mess I have to clean up in the kitchen afterwards!!

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.

More chocolate recipes to try:

Vegan Chocolate Cherry Banana Bread

Vegan Chocolate Banana Peanut Butter Muffins

Cookie Dough Brownies

Healthy Oat Chocolate Chip and Cherry Cookie Bars

Strawberry, Banana and Chocolate Oat Muffins

Vegan Chocolate, Banana and Coconut Bread

Peanut Butter and Jelly Cookies (Vegan and Gluten-free)

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Happy baking!