Description
This Vegan Beetroot Chocolate Cake is a moist, rich, and naturally vibrant cake that combines earthy beetroot with deep cocoa flavors. Using simple plant-based ingredients including vegan buttermilk, coconut sugar, and olive oil, this cake offers a delicious dairy-free and egg-free dessert option that’s perfect for vegans and chocolate lovers alike.
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
- 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 (soy milk recommended)
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 a parchment paper sling for easy cake removal.
- Prepare the beets: Wash and peel the beetroot carefully using gloves and an apron to avoid staining. Cut into chunks and weigh out 240 g.
- Mix dry ingredients: Sift together the flour, 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, add the chopped beetroot and vegan buttermilk. Blitz until smooth and set aside.
- Mix wet ingredients: In a separate mixing bowl, whisk together the coconut sugar, vegan Greek-style yogurt, olive oil, espresso, and vanilla extract. Incorporate the pureed beetroot into this mixture and whisk until combined.
- Make the batter: Add half of the dry ingredients to the wet mixture and whisk until combined. Then gently fold in the remaining dry ingredients using a rubber spatula until just incorporated, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf tin and bake for 55 minutes. Test doneness with a skewer; it should come out mostly clean with a few crumbs. If batter remains wet, bake for an additional 5 minutes as needed.
- Cool and glaze: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Melt the dark chocolate with the non-dairy milk over a double boiler, then whisk using an electric mixer until smooth and glossy. Place parchment beneath the wire rack, pour the chocolate glaze evenly over the cake, and chill for 15 to 20 minutes to set before serving.
Notes
- Wearing gloves and an apron is recommended when peeling beets to prevent staining.
- Dutch-process cocoa powder provides a richer, less acidic chocolate flavor suitable for this cake.
- Vegan buttermilk can be made by mixing plant-based milk with lemon juice or vinegar and letting it curdle before use.
- Coconut sugar adds natural sweetness and a slight caramel flavor to the cake.
- Vegan Greek-style yogurt adds creaminess and moisture while keeping the cake dairy-free.
- Olive oil contributes to a moist crumb and a subtle fruity note.
- Check cake doneness carefully; overbaking can dry out vegan cakes.
- The chocolate glaze uses soy milk but can be substituted with any preferred non-dairy milk.
