If you have a hankering for something indulgent yet wholesome, this Vegan Beetroot Chocolate Cake Recipe will absolutely steal your heart. It combines the earthy sweetness of beetroot with the rich, deep allure of cocoa to create a moist, tender cake that feels like a warm hug in every bite. Beyond just being a feast for your taste buds, this cake is a celebration of plant-based goodness that’s surprisingly easy to make yet looks and tastes impressively decadent. Whether you’re vegan, curious about healthier desserts, or simply love chocolate, this recipe will quickly become a kitchen favorite.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in balancing flavor, texture, and that signature vibrant color that makes this cake so special. The best part? Many are pantry staples, with the beetroot adding a delightful twist and natural moisture.
- 240 g raw red beet (beetroot): Adds natural sweetness, earthiness, and gorgeous color.
- 180 g all-purpose flour: The base of the cake, providing structure and crumb.
- 60 g Dutch-process cocoa powder: Gives the chocolate flavor its rich, smooth depth.
- 1 tablespoon baking powder: Helps the cake rise beautifully and maintain fluffiness.
- ½ teaspoon baking soda: Works with the buttermilk to create the perfect lightness.
- ¼ teaspoon sea salt: Enhances all the other flavors, balancing sweetness.
- Half batch vegan buttermilk: Adds tang and tenderness to the crumb.
- 170 g coconut sugar: A natural sweetener that brings subtle caramel notes.
- 80 g vegan Greek-style yogurt: Moisturizes and gives a creamy texture.
- 100 ml olive oil: Keeps the cake moist with a mild fruity undertone.
- 45 ml espresso (or strong coffee): Intensifies the chocolate flavor perfectly.
- 1 tablespoon vanilla extract: Adds sweetness and depth of flavor.
- 80 g dark chocolate: For the luscious glaze that ties it all together.
- 80 ml non-dairy milk: Used to melt the chocolate into a silky finish.
How to Make Vegan Beetroot Chocolate Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 170°C fan forced (or 180°C conventional). Lightly grease an 8-inch loaf pan and line it with parchment paper, including a sling on the sides to help lift the cake out easily once baked. This prep step sets the stage for a perfect bake with no sticking and easy removal.
Step 2: Prepare the Beets
Wash and peel the beetroot carefully—gloves and an apron come highly recommended to avoid staining! Chop into chunks before weighing out 240 grams. These beets will be pureed later to infuse the cake with moisture, flavor, and that iconic ruby color.
Step 3: Combine the Dry Ingredients
In a spacious bowl, sift the flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt together. Mixing these dry ingredients thoroughly ensures an even rise and that every bite hits the right notes of cocoa and crumb.
Step 4: Puree the Beetroot and Buttermilk
Pop the beetroot chunks and half batch of vegan buttermilk into a high-speed blender or food processor. Blitz until perfectly smooth and silky. This puree acts as a vibrant liquid base that enriches the batter and makes the cake incredibly moist.
Step 5: Whisk Together the Wet Ingredients
In another bowl, whisk coconut sugar, vegan Greek-style yogurt, olive oil, espresso, and vanilla extract until combined. Then gently fold the beetroot mixture into this mix to unify the flavors and textures beautifully.
Step 6: Make the Batter
Add half of the dry ingredients to the wet mix and whisk until just combined. Then, using a rubber spatula, fold in the remaining dry ingredients gently. This careful mixing keeps the batter tender and ensures the cake won’t become tough or dense.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and bake for around 55 minutes. Test doneness by inserting a skewer; it should come out mostly clean with a few moist crumbs attached. If the batter is still wet, pop it back in for an extra 5 minutes—we’re aiming for that perfect tender crumb.
Step 8: Cool and Add the Glaze
Allow the cake to cool in its pan for about 10 minutes before transferring it to a wire rack. To make the glaze, melt dark chocolate and non-dairy milk over a double boiler, then whisk with an electric mixer until glossy and smooth. Pour over the cake and spread evenly. Chill it for 15 to 20 minutes to set the chocolate into a shiny, irresistible finish.
How to Serve Vegan Beetroot Chocolate Cake Recipe
Garnishes
A simple sprinkle of crushed nuts like pistachios or walnuts adds a lovely crunch, while a dusting of cocoa powder or a few fresh berries can bring brightness and contrast. For a little extra flair, add a sprig of mint or edible flowers to make it visually stunning and completely irresistible to guests.
Side Dishes
This cake pairs wonderfully with a cup of rich coffee or creamy plant-based milk. For a dessert party, offer a bowl of dairy-free whipped cream or a scoop of vanilla coconut ice cream to complement the chocolate and beet flavors with a cool, silky touch.
Creative Ways to Present
Try slicing the cake into thick slabs and serving it with a drizzle of raspberry coulis for a pop of color and tartness. You can also turn it into layered mini cakes or cupcakes for single servings that make any occasion feel extra special. The natural vibrant hue of the beetroot ensures it always looks unique and inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your cake tightly in plastic wrap or store in an airtight container. It will keep perfectly at room temperature for up to two days or in the fridge for about five days, where the flavors will actually deepen and improve.
Freezing
This vegan beetroot chocolate cake freezes beautifully. Wrap portions or the whole cake tightly in plastic wrap and then place in a freezer-safe bag or container. Freeze for up to three months. Thaw overnight in the fridge before serving for best texture.
Reheating
If you like your cake slightly warm, gently reheat slices in a low oven or microwave for 15-20 seconds. The smooth glaze may soften beautifully, enhancing the chocolate experience without compromising the cake’s moist crumb.
FAQs
Can I substitute the beetroot with something else?
Beetroot uniquely adds moisture, color, and an earthy sweetness that’s hard to replicate. But for a similar effect, you could try pumpkin puree or mashed sweet potato, though the flavor and color will differ.
What type of vegan buttermilk should I use?
You can make your own by mixing plant-based milk with a tablespoon of lemon juice or vinegar, letting it sit for a few minutes to curdle. Any unsweetened non-dairy milk like soy or oat works well.
Is Dutch-process cocoa powder essential?
It’s preferred because it offers a mellow, less acidic chocolate taste important for the cake’s balance, but if you only have natural cocoa powder, you can use that—just expect a slightly different flavor and perhaps a lighter crumb.
Can I make this cake nut-free?
Absolutely! Ensure your vegan yogurt and buttermilk substitutes are nut-free varieties, and skip any nut-based garnishes. The cake itself is naturally free of nuts unless you add them as toppings.
How do I know when the cake is fully baked?
Use a skewer or toothpick inserted into the center of the cake: it should come out mostly clean with a few moist crumbs but not wet batter. If it’s still gooey, bake for another 5 minutes and check again.
Final Thoughts
Embracing this Vegan Beetroot Chocolate Cake Recipe is like unlocking a secret to moist, flavorful, and heartfelt plant-based baking. It’s a wonderful way to impress friends, indulge your sweet tooth in a healthier way, and experiment with flavors you might not have tried before. Next time you crave an unforgettable chocolate treat, give this recipe a go — your kitchen will thank you!
Print
Vegan Beetroot Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Beetroot Chocolate Cake is a moist, rich, and naturally sweetened dessert that combines earthy beetroot with deep cocoa flavors. Perfect for those seeking a dairy-free, egg-free, and indulgent treat, this cake uses wholesome ingredients like coconut sugar and vegan yogurt to create a tender crumb and a luscious chocolate glaze. Its vibrant color and wholesome nutrition make it a delightful centerpiece for any occasion.
Ingredients
Dry Ingredients
- 180 g all-purpose flour
- 60 g Dutch-process cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 240 g raw red beetroot, peeled and chopped
- Half batch vegan buttermilk (see note 3)
- 170 g coconut sugar
- 80 g vegan Greek-style yogurt
- 100 ml olive oil
- 45 ml espresso or strong coffee
- 1 tablespoon vanilla extract
Glaze
- 80 g dark chocolate
- 80 ml non-dairy milk (such as soy milk)
Instructions
- Prepare: Preheat your oven to fan-forced 170°C (340°F) or conventional 180°C (356°F). Lightly grease an 8-inch loaf tin and place a parchment paper sling inside to help lift the cake out after baking.
- Prepare the beets: Wash the beetroot well and peel off the skin (wear gloves and an apron to avoid staining). Cut the beetroot into chunks and weigh 240 grams.
- Mix dry ingredients: Sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.
- Puree beets: Add the beetroot chunks and vegan buttermilk to a high-speed blender or food processor. Blend until smooth then set aside.
- Mix wet ingredients: In a separate bowl, whisk together the coconut sugar, vegan Greek-style yogurt, olive oil, espresso or strong coffee, and vanilla extract. Then whisk in the pureed beetroot mixture until fully incorporated.
- Make the batter: Add half of the dry ingredients to the wet mixture and whisk until combined. Then use a rubber spatula to gently fold in the remaining dry ingredients just until combined to avoid overmixing.
- Bake: Pour the batter into the prepared loaf tin. Bake for 55 minutes, then check doneness by inserting a skewer into the center. It should come out mostly clean with a few crumbs. If batter remains wet, bake an additional 5 minutes as needed.
- Cool and glaze: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Melt the dark chocolate and non-dairy milk together over a double boiler. Whisk with an electric mixer until smooth and glossy. Place parchment under the wire rack, pour the glaze evenly over the cake, and chill for 15 to 20 minutes until set before serving.
Notes
- Note 1: Beets are weighed after peeling to ensure the correct quantity for the recipe.
- Note 2: Dutch-process cocoa powder is preferred for a smooth, less acidic chocolate flavor.
- Note 3: Vegan buttermilk can be made by adding 1 tablespoon of lemon juice or apple cider vinegar to 1 cup of non-dairy milk and letting it sit for 5-10 minutes to curdle.
- Note 4: Coconut sugar adds natural sweetness and a hint of caramel flavor while keeping the cake vegan-friendly.
- Note 5: Vegan Greek-style yogurt provides creaminess and moisture to the cake.
- Note 6: Olive oil acts as a healthy fat contributing to the cake’s moist texture.
- Note 7: Oven temperatures can vary, so start checking the cake at 55 minutes and bake longer if necessary.
