Vegan Chocolate Beetroot Cake Recipe

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This Vegan Chocolate Cake is gorgeously most and soft with an inviting velvety bite thanks to a particular secret ingredient: Beetroot.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Servings: slices

Calories: 435kcal

Author: Adriana Z.

Ingredients

…for the cake…

330 g All Purpose Flour
250 g Beets just boiled until soft – no vinegar*
250 g Sugar
160 g Oat Milk or any plant milk of your choice
50 g Vegetable Oil
40 g Cocoa Powder
16 g Baking Powder
10 g Instant Coffee Granules
1 tbsp Vanilla Paste
Pinch of salt

…to top…

250 ml Vegan Whipping Cream
50 g Icing Sugar
2 tbsp Sugar Decorations optional
½ tsp Vegan Red Food Coloring powder

US Customary - Metric

Instructions

Preheat the oven to 180° C (355° F).
Add the beets and all the wet ingredients to a food processer bowl and blitz until smooth and creamy.
Add in sifted flour, sugar, cocoa powder, baking powder, coffee granules and salt, and process again until all is mixed up and well combined.
Line a 22cm - 9" round cake hinged mould with parchment paper and grease around the side.
Pour the batter into cake pan and smooth the top with a spatula. Bake for 50-55 minutes or until a toothpick inserted into the centre comes out clean.
Allow the cake to cool down completely before de-moulding it.
Whisk the vegan whipping cream with sugar and the food colouring (if using) until stiff peaks.
Arrange the whipped cream on the top of the cake, smooth it out with a spatula and create some wavy peaks for a rustic effect (alternatively you can pipe the cream using your favourite nozzle).
Sprinkle up some sugar decorations and enjoy!

Notes

*if you’re using fresh beetroots: Peel and quarter 3-4 medium sized beets (approx. 400 g/1 pound of beets).
Steam the beets for 15 minutes or until a knife easily pierces them.
Allow to cool down at room temperature, then measure 250 grams and proceed as per recipe.

Nutrition