Go Back
+ servings
A round, white dessert plate holds a square slice of vegan chocolate beet cake. It rests on a white surface.
4.17 from 12 votes

Vegan Chocolate Beet Cake

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 9 servings


  • 1 1/4 cups unbleached, all-purpose flour (150 g)
  • 1 1/2 tablespoons cornstarch (1 1/2 tablespoons)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup cocoa powder (40 g)
  • 3/4 cup beet purée* (170 g)
  • 7/8 cup cane sugar (168 g)
  • 1/3 cup avocado oil (or another neutral vegetable oil)
  • 3/4 cup water
  • 2 teaspoons teaspoon apple cider or white vinegar


  • Preheat your oven to 350F. Lightly oil or line with parchment an 8 x 8" square baking dish.
  • Sift together the flour, baking powder and soda, salt, and cocoa powder. In a separate bowl, whisk together the beet puree, sugar, oil, water, and vinegar. Add the wet mixture to the dry ingredients, whisking as you do this. Continue whisking the ingredients till you have an evenly mixed batter; a few little clumps are OK.
  • 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.


*To make the beet purée, you can purée canned or pre-cooked beets in a food processor. You can also cook the beets in order to make the purée from scratch. Use two medium large beets. 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). Measure out 3/4 cup (170 g) purée.