Description
A rich and moist Vegan Beetroot Chocolate Cake that combines the earthiness of beetroot with the deep flavor of dark chocolate. Perfectly sweetened with coconut sugar and enhanced with a glossy vegan chocolate glaze, this cake is both delicious and plant-based, ideal for vegan dessert lovers seeking a healthy and indulgent treat.
Ingredients
Scale
Cake
- 240 g raw red beet (beetroot), peeled and chopped
- 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 (made from non-dairy milk and acid)
- 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 aid with removal after baking.
- Prepare the beets: Thoroughly wash and peel the beetroot (wear gloves and apron to prevent staining). Cut into chunks and weigh out 240 g as required.
- Mix dry ingredients: Sift together the flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.
- Puree beets: In a high-speed blender or food processor, blend the beetroot chunks with the vegan buttermilk until smooth and creamy. 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 incorporate the pureed beetroot.
- Make the batter: Add half of the dry ingredients to the wet mixture and whisk until combined. Switch to a rubber spatula and gently fold in the remaining dry ingredients until just combined to avoid overmixing.
- Bake: Pour the batter into the prepared loaf tin and bake for approximately 55 minutes. Check doneness by inserting a skewer; it should come out mostly clean with a few crumbs. If wet batter remains, bake for an additional 5 minutes as needed.
- Cool and glaze: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For the glaze, melt the dark chocolate with the non-dairy milk over a double boiler. Whisk with an electric mixer until smooth and glossy. Place parchment under the rack, pour the glaze over the cooled cake, and spread evenly. Chill for 15–20 minutes to set before serving.
Notes
- Wearing gloves and an apron while peeling beetroot can prevent staining of hands and clothes.
- Using Dutch-process cocoa powder ensures a rich, smooth chocolate flavor without acidity.
- Vegan buttermilk can be prepared by mixing non-dairy milk with lemon juice or vinegar and letting it curdle for a few minutes.
- Coconut sugar adds a natural sweetness with a subtle caramel flavor and is a good vegan-friendly option.
- Vegan Greek-style yogurt adds creaminess and moisture to the batter without dairy.
- Olive oil provides healthy fats and keeps the cake moist; you can substitute with another neutral oil if preferred.
- The baking time may vary depending on your oven, so check doneness using a skewer to avoid overbaking.
- The chocolate glaze adds a luscious finishing touch and enhances the chocolate flavor of the cake.
