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Vegan Chocolate Beet Cake

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

Ingredients

  • 2 large or 4 small beets, trimmed and washed (1 1/2 cups beet purée, about 370 g)
  • 2 cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3.4 teaspoon kosher salt
  • 1/2 cup cocoa powder
  • 1 cup cane sugar
  • 1/3 cup neutral vegetable oil, such as refined avocado or grapeseed
  • 3/4 cup warm water
  • 2 teaspoons 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, and cocoa. In a separate bowl, whisk together the beet puree, sugar, oil, water, 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).