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
Scale
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.
