This chocolate snack cake is part 2 of my hidden vegetable dessert series over on Instagram: I bet you'd never guess! This time, we’re baking with beetroot in this deeply rich, moist chocolate beetroot cake.
The beetroot creates a tender crumb and intensifies the chocolate flavor of the cake without leaving behind an earthy aftertaste. Don't worry, just like with my chocolate zucchini cake, you will not be able to taste the veggies in there!
🧾 Ingredients
Here's everything you need to make this vegan chocolate beet cake. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
- Raw Beetroots: I initially tested this recipe with cooked beets, but I found that they left a strong aftertaste and a somewhat bitter flavor. Fresh beets, on the other hand, gave the cake beautifully moist crumbs without any strange aftertaste.
- Vegan Buttermilk: When combined with baking soda, this helps create a tender and soft crumb. You can make your own vegan buttermilk using just two ingredients: plant-based milk and apple cider vinegar.
- Coconut Sugar: This keeps the recipe free from refined sugar, though you can swap in panela sugar or light brown sugar depending on what you have on hand. If you prefer a less sweet cake, you can adjust the amount of sugar down by 25% to about 130g (¾ cup). Just keep in mind, this may change the texture and make the crumbs a bit less moist!
- Olive Oil: I tend to choose extra virgin olive oil for chocolate cakes because its rich, robust flavor complements the chocolate well. If you want a gentler taste, you can easily substitute with a neutral oil such as sunflower or canola oil.
- Dutch-Process Cocoa Powder: This type of cocoa is alkalized, giving it a smoother, more intense chocolate flavor and a rich, dark color. If you substitute with natural cocoa powder, the cake may turn out more tangy and lighter in color, with a reddish-brown tone.
- Espresso: Combined with vanilla extract, espresso adds depth to the chocolate cake and helps mellow the beetroot flavor. If you don’t have a coffee machine, you can substitute with espresso powder dissolved in hot water or use a very strong brewed coffee.
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🔪 Instructions
Here's a visual overview showing how to make this beetroot chocolate cake recipe. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
Preparation and baking tips
Wash and peel the beets, preferably with gloves (and an apron) to avoid staining your hands or clothes with beetroot! Add the raw beets and vegan buttermilk to a high-powered blender or food processor and blitz until you have a smooth beetroot puree.
Next, you'll whisk the wet ingredients in a large mixing bowl. Note that sugar is counted as a wet ingredient here, as like in my chocolate courgette cake, this helps prevent clumping and dissolves the sugar into the cake batter more evenly. Now whisk in the beetroot mixture until combined.
Once you have sifted the dry ingredients, add them to the batter in 2 parts. I like to whisk the first half to get a nice, even base, and then carefully fold the second part in with a rubber spatula to avoid overmixing.
Pour batter into a 1-pound loaf pan lined with parchment paper, leaving a slight overhang on each side (this makes it easier to lift out the cake when baked). Run a knife dipped in olive oil down the center of the cake, which will promote a beautiful crack down the center of the cake.
Due to the high moisture content of this vegetable-based cake, we're baking at a slightly higher fan oven temperature than my other recipes (170°C fan instead of 160°C fan). If you’re using a conventional oven, you may need to add 5-10 minutes to the baking time. However, I don’t recommend increasing the temperature above 180°C to avoid burning the top of the cake.
Decorating and serving the cake
After baking, let the cake sit in the pan for 10 minutes before gently removing it. Then place it on a wire rack with a sheet of parchment underneath to catch any melted chocolate.
Let it cool to room temperature while you make the chocolate ganache coating. Simply melt the chopped chocolate and plant-based milk in a bowl over a double boiler. If it appears split, don't worry! Just use an electric mixer to give it a quick mix, which will emulsify the ingredients for a gorgeous, smooth finish.
Pour the chocolate over the cake and use an offset spatula to evenly coat it over the top and sides of the cake. It's best to chill the cake for 15-30 minutes before serving to give the chocolate coating a chance to set.
💭 Storage tips
Once the beetroot cake is completely cool, wrap it in plastic wrap or place it in an airtight container. It can be stored in a cool spot in your kitchen for up to 2 days. Because of its high moisture, refrigeration is recommended for longer storage (up to 5 days). Because it doesn't contain butter and is olive oil-based, the cake stays moist and won’t dry out in the fridge!
💬 FAQs
Raw beetroot adds moisture, depth of flavor, and a gorgeous deep color to chocolate cake. In this particular recipe, the combination of espresso, vanilla, and Dutch cocoa creates a balanced flavor so you won't taste the beetroot.
You sure can. You can bake it in an 8-inch round springform pan or as a snack cake in an 8-inch square pan, and reduce the baking time by 5-10 minutes.
You can also double the recipe and bake it in two 8-inch pans to make a sandwich cake, or three 6-inch pans to make a layer cake with your favorite vegan buttercream.
I haven’t tried this myself, so I can’t guarantee the results. If you decide to give it a go, I recommend using a gluten-free blend like King Arthur Measure for Measure. Many readers have had success with it in some other vegan cakes!
🥕 More Cakes With Vegetables
📖 Recipe
Vegan Beetroot Chocolate Cake
Ingredients
- 240 g (1 ¾ cups) raw red beet (beetroot) weighed after peeling *note 1
- 180 g (1 ½ cups) all-purpose flour
- 60 g (¾ cup) Dutch-process cocoa powder *note 2
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- Half batch (240 ml / 1 cup) vegan buttermilk *note 3
- 170 g (1 cup) coconut sugar *note 4
- 80 g (⅓ cup) vegan Greek-style yogurt *note 5
- 100 ml (⅓ cup + 4 teaspoons) olive oil *note 6
- 45 ml (1 shot) espresso or strong coffee
- 1 tablespoon vanilla extract
Topping (optional)
- 80 g (2.8 oz) dark chocolate
- 80 ml (⅓ cup) non-dairy 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 place a sling of parchment paper into it to help lift the cake out once baked.
- Prepare the beets: Wash the beetroot well, peel the skin (it's recommended to wear gloves and an apron to prevent staining). Cut the beetroot into chunks and weigh out the required amount.
- Mix dry ingredients: Sift the flour, cocoa powder, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.
- Puree beets: Add the beetroot and vegan buttermilk to a high-speed blender or food processor and blitz until smooth. Set aside.
- Mix wet ingredients: In a separate bowl, whisk the coconut sugar, yogurt, olive oil, espresso, and vanilla. Then whisk in the pureed beetroot.
- Make the batter: Add half the dry ingredients to the wet and whisk until combined. Then switch to a rubber spatula, and gently fold in the other half of the dry ingredients until just combined.
- Bake: Add the batter to the prepared pan and bake for 55 minutes (see *note 7). Check doneness with a skewer - it should come out mostly clean with a few crumbs. If there's wet batter, bake for an additional 5 minutes as needed.
- Cool and glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Melt chocolate and soy milk over a double boiler, then whisk with an electric mixer until smooth and glossy. Place parchment under the rack, pour the chocolate over the cake, and spread evenly. Chill for 15–20 minutes to set before serving.
Notes
- Raw Beetroot: Fresh raw beetroot, weighed after washing and peeling.
- Cocoa Powder: I recommend Dutch-processed, which is alkalized for a more intense flavor. In a pinch, you can use natural cocoa powder.
- Vegan Buttermilk: The full recipe and instructions are linked in the pink text.
- Coconut Sugar: Swap for brown sugar or raw cane sugar.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, soft silken tofu, or very thick coconut yogurt.
- Olive Oil: Swap for canola oil, sunflower oil, or light olive oil.
- Baking Time: If using a conventional oven, you may need to increase bake time by 5-10 minutes. Check for doneness at the 50-minute mark and increase accordingly.
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