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Vegan Chocolate Beetroot Cake

 

Vegan Chocolate Beetroot Cake

If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients.

This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation.

Ingredients


For the Cake:

  • 2 medium beetroots (about 200g), cooked and pureed

  • 1 1/2 cups (190g) all-purpose flour

  • 1 cup (200g) granulated sugar or coconut sugar

  • 1/2 cup (50g) unsweetened cocoa powder

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup (120ml) vegetable oil or melted coconut oil

  • 1 cup (240ml) plant-based milk (almond, oat, or soy)

  • 1 tbsp apple cider vinegar

  • 1 tsp vanilla extract

Optional Topping:

  • Vegan chocolate frosting or powdered sugar

Vegan Chocolate Beetroot Cake


Instructions


Step 1: Prepare the Beets

  1. Cook the beetroots by boiling or roasting until tender.

  2. Peel and puree them in a blender or food processor until smooth.

Step 2: Make the Batter

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake tin.

  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

  3. In another bowl, mix beet puree, oil, plant-based milk, vinegar, and vanilla extract.

  4. Combine wet and dry ingredients, stirring until just incorporated (do not overmix).

Step 3: Bake the Cake

  1. Pour batter into the prepared cake tin.

  2. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Cool and Serve

  1. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack.

  2. Frost with vegan chocolate icing or dust with powdered sugar before serving.


Why You’ll Love This Vegan Chocolate Beetroot Cake


  • Rich and moist – Beets keep the texture soft without dairy or eggs.

  • Naturally vibrant – Adds a hint of earthy sweetness and deep chocolate color.

  • Plant-based and delicious – Ideal for vegans and anyone looking for a dairy-free dessert.

This Vegan Chocolate Beetroot Cake is proof that indulgent desserts can also be wholesome. With its decadent chocolate flavor and soft, tender crumb, it’s a treat you’ll want to make again and again — whether you’re vegan or not.


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