Name: Vegan Beetroot Chocolate Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 180 g all-purpose flour; 60 g Dutch-process cocoa powder; 1 tablespoon baking powder; ½ teaspoon baking soda; ¼ teaspoon sea salt; 240 g raw red beet (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; 80 g dark chocolate; 80 ml non-dairy milk (such as soy milk)

Ingredients

240 g raw red beet (beetroot), peeled

180 g all-purpose flour

60 g Dutch-process cocoa powder

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

Half batch vegan buttermilk

170 g coconut sugar

80 g vegan Greek-style yogurt

100 ml olive oil

45 ml espresso or strong coffee

1 tablespoon vanilla extract

80 g dark chocolate

80 ml non-dairy milk

Instructions

Step 1: Preheat your oven to 170°C (340°F) fan-forced or 180°C (356°F) conventional. Lightly grease an 8-inch loaf tin and place a parchment paper sling inside to lift the cake out easily after baking.

Step 2: Wash and peel the beetroot (wear gloves and an apron to avoid staining). Cut into chunks and weigh out 240 grams.

Step 3: Sift the flour, cocoa powder, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.

Step 4: Place the beetroot chunks and vegan buttermilk into a high-speed blender or food processor. Blend until smooth and set aside.

Step 5: In a separate bowl, whisk together the coconut sugar, vegan yogurt, olive oil, espresso, and vanilla extract. Then whisk in the pureed beetroot until fully combined.

Step 6: Add half the dry ingredients to the wet mixture and whisk until just combined. Use a rubber spatula to gently fold in the remaining dry ingredients until the batter is smooth and uniform.

Step 7: Pour the batter into the prepared loaf tin. Bake for 55 minutes, checking doneness with a skewer—it should come out mostly clean with a few crumbs. If wet batter remains, bake for an additional 5 minutes as needed.

Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Melt the dark chocolate with non-dairy milk over a double boiler, whisking until smooth and glossy. Spread the chocolate glaze evenly over the cake, place parchment underneath to catch drips, and chill for 15–20 minutes until set before serving.

Tips & Variations

Wear gloves while peeling beets to prevent staining your hands and clothes.

Substitute espresso with strong brewed coffee to keep the chocolate flavor rich but mild.

Try using almond or oat milk for the glaze if soy isn’t preferred.

For a lighter cake, replace half the flour with whole wheat pastry flour.

FAQs

Can I make this cake nut-free?

Yes, this recipe is naturally nut-free if you use a nut-free vegan yogurt and non-dairy milk option. Just ensure your ingredients do not contain any nut traces.

Can I freeze this cake?

Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving and refresh the glaze if needed.