We are big time chocoholics family and love everything with chocolate. Like these crinkle cookies or these double chocolate brownies and these chocolate macarons. So I have a vegan chocolate beetroot cake that is moist and fudgy like a brownie. It has a deep chocolate flavor and the recipe is very easy to make if you have cooked beets on hand. If you are wondering about the beet taste in this chocolate cake, do not worry. There is no tell tale sign of beets in the taste or even in the color. The batter has a reddish tint but once baked it is very chocolaty. Beetroot adds a nice earthy sweetness and make the most moist and rich chocolate cake. So, don’t worry, just give this recipe a try and I am sure you will absolutely love it. The chocolate glaze on top is totally optional, but adds a nice touch to the cake. Try this easy and decadent vegan chocolate beet cake for your next celebration, big or small and enjoy!! Other ingredients you need are:
all purpose flour - I sometimes add whole wheat pastry flour along with apf for added fiberdutch processed cocoa powderbaking sodasalt, sugaroil - canola, vegetable, safflower would all worknon-dairy milk - I use either unsweetened oat or almond milk. You can also use water instead of milk.vanilla extract
Instructions
This chocolate beetroot cake is an easy, dump and go one bowl recipe. Preheat the oven to 350F. 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. Start by processing the cooked beets into a smooth puree. 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. Top with your favorite frosting and enjoy!!
Tips to make the best chocolate beet cake
If you are starting with raw beets, combine peeled and chopped beets 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°Fdecreased sugar to 1 cupreduced baking soda to 1¼ teaspoonsbaked for 35~40 minutes
Few more delicious cake recipes to try
Jelly roll cakeEggless mango cakeMini banana cheesecakesSwedish almond coffeecakeVegan Pumpkin cake
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
