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Vegan Chocolate Beetroot Cake Recipe

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: 8 slices
Calories: 435kcal
Author: Adriana Z.

Ingredients

…for the cake…

…to top…

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

Calories: 435kcal | Carbohydrates: 83g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Potassium: 277mg | Fiber: 4g | Sugar: 43g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 3mg