Vegan Beetroot Chocolate Cake

October 7, 2011 9 Comments

I found a beautiful video about beet cake on Vimeo. After I had seen it I knew I had to bake it. I only wanted to bake it in a more healthier way so I changed sugar into honey and maple syrup, butter into coconut oil and eggs into oat milk + vinegar. The cake is almost sugar free only the chocolate contains a little bit.

Last time I baked it for my grandmother’s 88th birthday. I was a bit afraid how she would like this modern, vegan cake but she loved it. It was a big hit! Everyone from my family begs me to bake it again. :)

Vegan Beetroot Chocolate Cake

Ingredients

- 2 cups cooked beetroot, mashed
- 1 cup whole wheat spelt flour
- 1 cup white spelt flour
- 1/2 cup honey
- 1/2 cup maple syrup
- 1/2 cup coconut oil (you can use sunflower oil too)
- 1 cup oatmilk (you can use rice milk, soy milk too)
- 100 g chocolate (70-85% cocoa content), melted in a heat-proof bowl placed over a saucepan of simmering water, not boiling!
- 2 teaspoons apple vinegar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 vanilla bean, split and seeded

Method

Sift all the dry ingredients (flours, baking powder, baking soda, salt) in a bowl and mix them together. In another bowl whisk together all the wet ingredients (oat milk, coconut oil, honey, maple syrup, apple vinegar and vanilla). Add mashed beetroot and melted chocolate to the wet ingredients then pour into dry and mix until combine.

In the meantime preheat the oven to 175C (350F) and line the bottom of a 25 cm (9.8″) round cake pan with parchment paper, oil and flour it with cocoa powder.

Pour batter into the prepared pan and bake for 40-45 minutes on 175-180C (350F). Remove from the oven when a cocktail stick just comes out of the cake cleanly. Cool somewhat before removing from the pan.

Comments (9)

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  1. Bron says:

    Mmm looks so good. I love the earthy combination of beetroot and dark chocolate

  2. I love that video, and your cake is yummy! I really want to taste it, add it to our to-cook things in Tuscany!

  3. What a great cake, I love that you’ve included so many wholesome ingredients.

  4. Zita says:

    @Bron: It’s so yummie! You shouldn’t miss it!

    @Juls: Buy all the ingredients and I will bake it for you in 2 weeks! :)

    @Sylvie: Thank you. I love baking “healthier”. :)

  5. Anonymous says:

    This cake is delicious! It’s sooooo moist. =D
    The beet taste isn’t too strong but still gives a nice perfume.
    I’ll definitely do it again everytime I have a few unwanted beets!

  6. Zita says:

    I’m really glad you baked the cake & you like it!

  7. Anonymous says:

    This looks good, and we’re going to make it tonight, but honey is not vegan.

    • Zita says:

      Hmmm, that’s interesting. I just baked this cake 2 weeks ago and it was moist, yummie and so delicious. My friends loved it. Until I told them they didn’t know what the interesting ingredient was in the cake. Maybe it depends the type of beetroot you use. Did you use dark chocolate?

  8. friesinacone says:

    While endlessly searching for a vegan chocolate beet cake recipe, I finally found yours from a comment on Green Kitchen Stories. Sister and I baked this today and the results were SO GOOD – dare I say, perfect. So moist and not overly sweet, just how we like it. There is no question we will be baking another one (or several) in the months to come. Thank you so much for the English translation (I live in America.) -Kim

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