Print Recipe

Lightly Sweetened Vegan Chocolate Beet Cake

This lightly sweetened vegan chocolate beet cake has a moist texture and just the right amount of sweetness. Perfect for snacking!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins

Ingredients

  • 4 beets, trimmed and washed*
  • 2 cups whole wheat pastry flour (substitute all-purpose, unbleached flour or a 1:1 combination of all-purpose and whole wheat or spelt flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup cocoa powder
  • 6 tablespoons tablespoons coconut or cane sugar**
  • 6 tablespoons Monk Fruit In The Raw®
  • 1/4 cup olive oil
  • 1 cup warm water
  • 1 teaspoon vanilla extract
  • 1 teaspoon teaspoon apple cider or white vinegar

Instructions

  • First, make your beet purée! Preheat your oven to 400F. Wrap each beet in foil and roast for 45 minutes, or until the beets can be easily pierced with a fork. When the beets are cool enough to touch, run them under cold water while you slip off the skins. Roughly chop the beets, then add them to a food processor or blender. Blend or process the beets until they make a smooth purée (a couple minutes). Set the purée aside; you should have 1 1/2 cups or so.
  • Reduce the oven temperature to 350F. Lightly oil an 8 x 8 square baking dish (or an 8 or 9 inch round baking dish).
  • Whisk together the flour, baking powder and soda, salt, cocoa, sugar, and monk fruit in a large mixing bowl. In a separate bowl, whisk together the beet puree, oil, water, vanilla, and vinegar. Add the wet mixture to the dry ingredients. Mix the ingredients till you have an evenly mixed batter; a few little clumps is fine.
  • Transfer the batter to your baking dish. Bake for 40-45 minutes, or until the top is firm and set and a toothpick emerges clean (or nearly clean). Allow the cake to cool for 15-20 minutes before removing it from a pan and transferring to a wire cooling rack to cool to room temperature. Cut into pieces and enjoy.

Notes

*In place of roasting beets from scratch you can use one of the pre-cooked beet options on the market these days! You'll need 4 beets, which is usually about 1 lb (12-16 ounces).

**Substitute 12 tablespoons sugar for the combination of sugar and alternative sweetener if you wish.