Vegan beetroot chocolate cake

Vegan beetroot chocolate cake

vegan beetroot chocolate cake sliced

Hope you guys are well and, if you happen to live in the Great Drizzle Kingdom, not too peeved by the fact that it’s nonstop raining and blowing a gale despite us being on the precipice of summer. I am one of these people whose mood is very much affected by the weather (what was I thinking moving back here, right?) so I am working hard to keep dark thoughts at bay right now. To distract myself I made a rich chocolate beetroot cake as it seemed like a perfect treat for the cold and gloomy weekend ahead.

I’m especially motivated to bake right now as Duncan and myself have finally managed to fix our SMEG oven that none of the oven repairmen were willing to take on. They told us to get a new one (hello? I don’t have £2000 lying around, do you?) so we decided to take the matters into our own hands, remembering full well that time when Duncan decided to fix a coffee machine and as soon as he took it apart he realised how much out of his depth he was. We were a bit apprehensive, to say the least, but given that the alterative was to buy a new one anyway, we had nothing to lose.

We were pretty sure that the issue was with one of the connector switches but as we bought the oven second hand, we had no paperwork and the previous owner must have taken the sticker with the serial number off and apparently that was the deal breaker. According to the repair guy, there are so many variants of this oven and the connector switches look impossibly similar that he was not able to tell us which one to order and unless we find the serial number, all we could do is to buy a new oven. This sounded ridiculous to us, to be honest, so we decided to skip the middle man.

Duncan spent a lot of time researching online and finally found a connector that he felt pretty confident was the correct one. Then there was the issue of opening the oven up. We faced the prospect of having to drag it out and gouging our newly restored pine floor in the process until I found a forum with exact, step by step, instructions on how to do it in a much easier way. I could not believe my luck.

The connector switch turned out to be on the nose so we were quietly celebrating but, to our surprise, swapping it out did absolutely nothing. Next, Duncan went through all of the connecting cables to establish if any of them were broken and rewired the suspect looking ones… Still nothing. He was about to give up when he realised that the oven clock needs to be set in order for the main oven to work. Once he set the clock, the oven sprung to life again and we did a little dorky happy dance! The oven now works and looks (we gave it a really good clean) way better than it ever did and we are so happy that we didn’t listen to the guy who apparently repairs ovens for a living!?

To celebrate our win, I made an indulgent double chocolate beetroot cake. It’s really easy to make, moist, intensely chocolatey and I topped it with a layer of rich chocolate ganache as I was feeling exuberant. If you want to skip the icing, you could add chopped up chocolate directly to the cake batter for extra indulgence. I love beetroots, but I want to reassure those of you who are not beetroot lovers that you cannot taste them in the finished product. They simply make this cake beautifully moist, that’s all. It’s our latest favourite cake and I hope it will become yours too.

vegan beetroot cake ingredients

vegan beetroot cake beetroot oil mixture

vegan beetroot cake making

vegan beetroot cake batter

vegan beetroot chocolate cake icing cutting

vegan beetroot chocolate cake baked

vegan beetroot chocolate cake top down

makes
2 lb / 1 kg
PREP
20 min
COOKING
55 min
makes
2 lb / 1 kg
PREPARATION
20 min
COOKING
55 min
INGREDIENTS
CAKE

  • 60 ml / ¼ cup strong coffee*
  • 60 g / heaped ¼ cup coconut oil
  • 180 g / 6.35 oz raw beetroot, weight after peeling
  • ¾ cup / 180 ml almond (or other) plant milk, lukewarm
  • 200 g / 1 cup sugar (coconut sugar for refined sugar-free version)
  • 75 g / ¾ cup cocoa powder
  • ½ tsp salt
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 160 g / 1¼ cups white all-purpose flour or GF flour mix (I use this one)

CHOCOLATE GANACHE (optional)

METHOD
  1. Heat up the oven to 180° C / 355° F (without the fan function) and grease and line a 2 lb cake tin (see NOTES) with a large strip of baking paper.
  2. Brew a strong coffee, measure out 60 ml / ¼ cup and pour it over the coconut oil to melt it.
  3. Slice beetroot thinly and place in a blender with coffee-oil mixture and lukewarm plant milk. Blend until the mixture is smooth and there are no pieces of beetroot left.
  4. Transfer the beetroot mixture to a large mixing bowl.
  5. Stir in sugar.
  6. Place a sieve over the bowl and sift in cocoa powder, salt, both raising agents and flour in three batches. I pre-sieved my dry ingredients for the photos.
  7. Fold dry ingredients into the wet ingredients after each batch, by making small circles in the middle of the bowl with your spoon to minimise lumps. It will take a while to incorporate well, please be patient.
  8. Once the mixture is uniform, transfer it into the prepared baking tin and bake for about 55-57 minutes, until the toothpick comes out clean of cake crumbs.
  9. Allow the cake to cool down completely after baking and before icing.

CHOCOLATE GANACHE (optional)

  1. Break the chocolate up into small pieces and place in a large bowl.
  2. Warm coconut milk in a small pot until it reaches an almost boiling point. Pour hot almond milk over the chopped chocolate and let it sit for 5-10 minutes, DO NOT STIR straight away. Now stir the chocolate gently until it’s combined with coconut milk into a smooth and glossy chocolate ganache. Let it thicken just a little before applying to the cold cake – it will harden as it cools. Decorate with chocolate shavings before serving if you wish. HOT TIP: Cut the iced cake with a warm knife for a neater slice.

NOTES
*if not using coffee, simply use more plant milk.

**If not using the ganache, you may want to add chopped up chocolate to the cake batter instead.

Please be aware that 1 kg / 2 lb tins vary enormously between brands so I recommend measuring the volume of the tin you intend to use first. For this recipe, I used a 2 lb cake tin that holds approximately 1250 ml / 5 cups of liquid (to the brim). The batter should fill no more than 2/3 – 3/4 of the tin or else the cake may not raise.

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NUTRITIONAL INFO
calories
287
14%
sugars
29 g
32%
fats
12 g
18%
saturates
10 g
48%
proteins
4 g
8%
carbs
46 g
18%
*per serving
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5.0
10 reviews, 30 comments
REVIEWS & QUESTIONS
Lynne Ingram:
This looks fantastic - full of my favourite things!! Do you think that it would work in a round 8" cake tin? Would it make 2 so that I could sandwich them together? How long would you cook them for? Thanks so much, Lynne x
    Ania
    Ania:
    Thanks, Lynne! I hope you'll enjoy them. I think it should work but will require very reduced baking time, I would start checking after 25 minutes and see how you get on. Good luck! Ania
Thank you so much for the quick reply. The cake was amazing. So moist and the perfect level of sweetness. Ticks the box for all the allergies in our household too. Thanks so much for a fab recipe x
    Ania
    Ania:
    Thank you so much, I am really happy to hear the cake came out well and that you and your family enjoyed it. x Ania
Do you recommend using xantham gum in this if using GF flour? Also, would you reduce the heat slightly in a fan oven?
    Ania
    Ania:
    If you have some on hand, sure, a little bit (¼ tsp) won't hurt but if you have a well balanced GF flour mix that includes some starches it isn't necessary. Yes, fan oven needs a 20°C / 70°F reduction in temperature. Hope this helps! Ania
Samantha:
This recipe worked so well with the beets! Swapped the coffee for more plant milk and it worked perfectly. No one could taste the beets in there as well so I'd consider that a major success haha. Thank you!
    Ania
    Ania:
    Thanks so much, Samantha! I'm delighted to hear that this cake was such a success and many thanks for taking the time to leave a review - much appreciated. x Ania
William:
I have not made this cake yet, but will very very soon. It looks incredible! For those of us who are not coffee drinkingers, I think I'll go super-indulgent and use choffee (a ground chocolate substitute for coffee).
    Ania
    Ania:
    Great idea, I hope you'll enjoy the cake! Ania
Domi:
One of my favorite vegan chocolate cake. The texture is amazing😋
    Ania
    Ania:
    Thanks so much, Domi! I'm delighted to hear that and thanks so much for taking the time to review - I really appreciate it. x Ania
Kylie:
This cake is incredibly DELICIOUS!! It will be my go to chocolate cake recipe from now on. It’s super easy to create and the texture for me was bang on. LOVE , LOVE ,LOVE
    Ania
    Ania:
    Thanks so much, Kylie! I am so happy to hear that you enjoyed this case so much and thank you so much for taking the time to leave this lovely review - I really appreciate it! x Ania
Deepti:
Looks so perfect! Mine is either crumbled up or broken while I take it out. I would appreciate any tips for that! Thank you.
    Ania
    Ania:
    Hi Deepti,I'm sorry to hear. Not sure what you mean 'take it out' - out of the oven or out of the tin? Sounds like it is either overbaked (too long in the oven or maybe your oven runs hot) OR the ingredients have not been measured accurately - too much flour/cacao powder or too little wet ingredients. It's really hard to tell without more info. Ania
Aimée:
This cake is absolutely delicious!!! I used my own blend of GF all purpose flour. I made it as a loaf to test whether it would keep for 3 days out the fridge-it is absolutely fine out of the fridge, in a container. It is so moist, yet fluffy, rich, deep, fudgey and earthy! I made half the cake recipe yesterday with half the ganache recipe in cupcake style, baked for about 18-22 mins... absolutely stunning! I highly recommend this! Thank you so much Ania once again for a fab recipe! On point! I did tag you in my Insta, so you could see my results but not sure if it appeared your side... You must be proud of this one! Thank you! X
    Ania
    Ania:
    Hi Aimée,Thank you so much, I am delighted that you enjoyed this case so much that you've already made it twice! And thank you so much for taking the time to leave this lovely review - it is extremely heart warming to know that people enjoy cooking/baking what I come up with. Unfortunately, I must have missed your Instagram post - I've been taking some time off it this past week. If you tag me again, it should show up in my feed hopefully - I will look out for it. x Ania
Clara Hodiamont:
This cake is amazing. Moist, rich, super chocolatey but not too sweet. I used olive oil and fine spelt flour and it turned out great. At first I thought about skipping the ganache because I did not want the cake to be overwhelmingly heavy. But it is perfect and not too heavy at all! This cake will definitely make a regular appearance in my kitchen from now on :D
    Ania
    Ania:
    Thank you, Clara! I'm delighted to hear that you enjoyed this cake and plan to make it again. x Ania
Naomi:
Wow congrats on the oven fix! I think Duncan could have a side gig .😉 Well here in upstate NY it is rainy and was 45 degrees this morning when I went to the farmer’s market, so chocolate cake sounds perfect for our Memorial Day weekend (and there are beets at the market). Thanks!
    Ania
    Ania:
    Thank you, we are very chuffed indeed! Yes, Duncan is a great technical problem solver, it has to be said. I hope you'll enjoy your cake with your farmer's market beets (not jealous at all ;) ) x Ania
Aimee:
Thanks for your quick reply Ania! Im in South Africa currently - but it is winter, so hopefully that'll help... would be taking it camping, so no fridge option... But Im gonna make it in any case and try it out before the time and see how it lasts! The problem whe doing this is refraining ourselves from eating yummy tempting things!! Will let you know how it pans out! Looks gorgeous though! X
    Ania
    Ania:
    Hope you'll enjoy it and what a great thing to bring on a hike - I always say that anything tastes million times better on the top of a mountain :) x Ania
Aimée:
Hiya, This looks awesome! I was wondering how this would store? Would it be able to last +- 3 days outside of a refrigerator? I flipping love your website and always look to your recipes when Im in a pickle of what to do!They pretty much are always a success! Thank you for all your amazing creations! X
    Ania
    Ania:
    Hi Aimée,Aw, thank you for your kind words re:blog - that's so nice to hear! As for your question, I have had my photoshoot leftover cake, in a plastic box, in the fridge since Friday and Duncan had a piece of it last night and still really enjoyed it although - like any cake - it does dry out a bit as the time goes on. I have not tried storing it at room temperature, but since it has no eggs I reckon that it will be fine provided the room you are keeping it in is fairly cool. I see from your email that you may be living in the UK and since the nights are still quite cold - placing it outside at night might be a good idea. Hope this helps! Ania
Rachael:
I made this today, and it was delicious! Very moist and chocolatey , but not as sweet as I expected, and very rich! So, next time I think I will add some of the sweetened tart cherries I have to the batter to give it a little contrast. I made the following modifications out of laziness and it still turned out great! I can't make a direct comparison to the original though since this was my first time making it. + I used canned beets and (light) olive oil. + Instead of sifting and mixing it in batches, I just added everything to the stand mixer and mixed it on low until it was mostly smooth. + I used a square cake pan (I think 8x8?) and baked it for about half the time. + I made the ganache, but used almond milk instead of coconut milk.
    Ania
    Ania:
    Thanks, Rachael! I'm delighted to hear that you enjoyed it and thanks for jotting down pointers for other readers in case someone is wondering if any these options would work. Ania
Lisa:
How wonderful you were able to fix the oven yourselves! The cake looks delicious! I’m going to try making it next weekend.
    Ania
    Ania:
    Thanks Lisa, we were really chuffed too - it would have been a shame to have to buy a new one because of something this minor. I hope you'll enjoy this cake. x Ania
Zsuzsanna Snarey:
The beetroot chocolate cake was a great success. I grated the beetroot with my food processor and mixed all the other ingredients in there too. Very quick and easy! I left the chocolate ganache off because I felt it would be too rich. I happened to have some cooked raspberries with a bit of sugar which went very well with it.
    Ania
    Ania:
    Thanks for your kind words, Zsuzsanna! I'm delighted that you enjoyed this cake and warm raspberries sound like a perfect addition too. x Ania
Jenny:
Would I be able to use cooked beetroot instead of raw in the recipe?
    Ania
    Ania:
    Yes, I am pretty sure but I only tested this recipe with raw beetroot as I wanted the recipe to be more accessible and not require any beetroot prep. Hope this helps. Ania
Rosemary:
So good! I used chocolate oat milk for the plant milk and added a handful of mini chocolate chips. I had cooked beets and proceeded as written, worked. I frosted with a vegan buttercream with almond extract and an tablespoon of sprinkles. I tripled the recouped and made three 11 by 7 sheet cakes, one for the day and the rest for our freezer. My sons declared “ this tastes like an excellent birthday cake!”
    Ania
    Ania:
    Thanks so much, Rosemary. I am delighted to hear that you and your sons enjoyed this cake and thanks so much for letting me know that it was a success! Ania
Katja:
Well done you two for trying to ánd fixing the oven! This cake is next on my baking list, as I have beetroots in the fridge, we love chocolate cake and the weather is horrible here in Belgium today as well (and grey, dark, windy and wet weather surely does affect my mood). We were on holiday last week (also in Belgium) and unfortunately it rained every single day... but not the whole day, and occasionally from time to time the sun came out (so I guess we were lucky!).
    Ania
    Ania:
    You have no idea how much I can relate to that! We've just had a conversation whether we should be booking any UK holidays this year and came to the conclusion that it will cost a fortune and the weather will most likely disappoint (apart from our recent trip to Pembrokeshire, this happens every time we go away here) so we've decided to spend the summer doing DIY and enjoying any sunny days in our own garden instead. Glad you got at least a little bit of sunshine during your time away! Thanks for your kind words re: oven (we are sooo chuffed we managed it!) and I hope you'll enjoy this cake. x Ania
Ramya:
Will be making this soon i love chocolate soooooooooooooo much i never had chocolate beetroot cake before perfect for my birthday on 19 September and after office snacks Will dm you if i make this and let you knoW hoW it goes Thanks Ramya
    Ania
    Ania:
    Glad to hear, I hope you'll enjoy it! x Ania
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