Description
This Vegan Beetroot Chocolate Cake is a moist and rich dessert that combines the natural sweetness and earthiness of beetroot with deep cocoa flavors. Made entirely from plant-based ingredients, it uses vegan buttermilk and Greek-style yogurt substitutes for tenderness and a luscious chocolate glaze for the perfect finishing touch. Ideal for vegans and anyone seeking an indulgent yet wholesome cake.
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 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
Chocolate 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″ loaf tin and line it with parchment paper, creating a sling to easily lift the cake out after baking.
- Prepare the beets: Wash the beetroot thoroughly and peel the skin while wearing gloves and an apron to avoid staining. Cut into chunks and weigh 240 g for the recipe.
- Mix dry ingredients: Sift together the flour, cocoa powder, baking powder, baking soda, and sea salt into a large mixing bowl. Stir to combine, then set aside.
- Puree beets: In a high-speed blender or food processor, blend the chopped beetroot with the vegan buttermilk until very smooth. Set aside.
- Mix wet ingredients: In a separate bowl, whisk the coconut sugar, vegan Greek-style yogurt, olive oil, espresso, and vanilla extract until well combined. Then whisk in the pureed beetroot mixture.
- Make the batter: Add half of the dry ingredients to the wet mixture and whisk until combined. Then, using a rubber spatula, gently fold in the remaining dry ingredients until just incorporated, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf tin and smooth the top. Bake for 55 minutes. Test doneness by inserting a skewer into the center – it should come out mostly clean with a few moist crumbs. If the skewer has wet batter, bake for an additional 5 minutes as needed.
- Cool and glaze: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. To make the glaze, melt the dark chocolate and non-dairy milk together over a double boiler, whisking with an electric mixer until smooth and glossy. Place parchment paper under the rack, pour the glaze over the cooled cake, and spread evenly. Chill in the refrigerator for 15–20 minutes to set the glaze before serving.
Notes
- Note 1: Beetroot is peeled after washing; wearing gloves prevents staining skin.
- Note 2: Dutch-process cocoa powder yields a smoother, less acidic chocolate flavor.
- Note 3: Vegan buttermilk can be made by mixing 1 tablespoon lemon juice or apple cider vinegar with 1 cup plant-based milk and letting it sit for 5-10 minutes to curdle.
- Note 4: Coconut sugar can be substituted with brown sugar if preferred.
- Note 5: Use a thick vegan Greek-style yogurt for the best texture; soy or coconut based works well.
- Note 6: Olive oil adds moistness and a subtle fruity flavor; can be replaced with another neutral oil like canola if desired.
- Note 7: Oven temperatures may vary; adjust baking time as needed and always test with a skewer.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: Vegan Beetroot Chocolate Cake, dairy-free chocolate cake, plant-based dessert, vegan birthday cake, healthy chocolate cake
