vegan chocolate beet cake

Check out my gluten-free & refined-sugar-free version of the vegan chocolate beet cake!

It’s about time.

Really, I’ve had this blog for over a month now, and this is my first dessert recipe?
I think I’m equal parts astonished & impressed by that fact; I suppose the last month has been a healthy one!

This is an appropriate dessert to start with.  In fact, the photograph in my blog header features this recipe, handwritten in my spiral notebook, boldly declaring “YUM!” on the side.  Yet, until now, besides the few discernible words at the top of the page, the recipe had stayed hidden away in my notebook.

So, today it’s time for me to give you an amazing recipe; I mentioned it in the beet & carrot salad post last week, and since then knew I needed to recreate this delicious cake, take some pictures, and share.

Besides being so simple to make, this cake is wonderfully moist and full of chocolatey goodness.   Although it does use regular brown sugar instead of natural sweeteners, I have reduced the amount quite a bit, and have used whole wheat flour, both with excellent results.

I first made this cake back in January, with a surplus of Hollygrove beets.  It turned out great then, but I tweaked my original recipe a little bit yesterday (mainly reducing the sugar) when I made it a second time.  While glancing at other chocolate beet cake recipes online, there were many which called for eggs, and I contemplated adding them to my formula, but decided the cake really didn’t need them; it’s great as is.  So I kept this recipe vegan.

To cook the beets, I peel & chop them, then boil them until tender.  After boiling, don’t get rid of the water!  You’ll want some of it to puree the beets.

I wasn’t completely satisfied with how my glaze turned out; it’s delicious, but the consistency wasn’t exactly what I was looking for, so I’ll wait to post that part of the recipe.  The cake is great as is, without frosting or glaze, but if you have a recipe you like, go ahead and use it.  Any suggestions for a good vegan chocolate frosting/glaze?

Vegan Chocolate Beet Cake
revised here
makes one 10-inch round

2 cups cooked beets
1/2 cup vegetable oil
2/3 cup brown sugar
1 tsp vanilla
2 cups whole wheat flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chocolate chips

frosting or glaze, if desired

Preheat oven to 350 degrees.  Grease and flour a 10 inch round baking pan.

Puree beets in a food processor with about 1/3 cup of the beet liquid.  Add the oil, sugar and vanilla, and pulse a few more times, until well blended.

Mix together remaining ingredients in a medium bowl (including the chocolate; coating it in the flower mixture helps keep it from sinking to the bottom of the cake!).  Add beet mixture and stir well.

Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  Let cool, then frost or leave as is.

Enjoy!!! 🙂

This entry was posted in cakes, chocolate, dairy-free, desserts, Hollygrove, vegan and tagged , , , , , . Bookmark the permalink.

32 Responses to vegan chocolate beet cake

  1. That looks sooo nice! It’s is hard to believe that it contains beetroot.

  2. Charles says:

    Oh yeah – this looks awesome, plus it’s really healthy because it has vegetables in, right?…… right?? Been meaning to try a chocolate beetroot cake for a while after seeing it somewhere else too – thanks for this!

  3. Sarah Dolge says:

    Oh my WORD!!!! I can’t wait to try this! I have canned beets, I don’t think they’re pickled. That would definitely ruin it! 😉 I’m gonna try this one out asap and am looking forward to your recipe for the chocolate glaze as well. Thanks for all the inspiration for yummy recipes. It makes me want to experiment more! I think I may just need to add beets to my list of gardening foods for next summer. I would actually have a use for them!

    • I know! I’ve developed a whole new appreciation for beets; I used to not be able to stand them when mom would grow them and freeze them, but I’m discovering so many other great ways to use them!

  4. Rachel Cendejas says:

    I am so happy I found this, and more so that you made this! I recently went vegan/organic for a healthier life-style, and I miss my chocolate! Finding this vegan chocolate cake recipe makes me ecstatic. My birthday is tomorrow, and I know what dessert I am making! =) THANK YOU!

  5. Poli says:

    This is sinfully delicious!!! Thxs for sharing.

    I made it w/ this glaze and thought they paired well:
    4 oz semi-sweet chocolate chips, melted
    1/4 block silken tofu, drained & patted dry
    3 tbsp maple syrup
    1 tsp vanilla extract
    1/8 tsp salt
    Blend all ingredients together in food processor.

  6. Hanna says:

    THIS IS SOOOO DELICIOUS! I absolutely LOVE that its vegan and so yummy….as soon as I feel guilty for eating cake I realize-its vegan and as healthy as a cake can be!!
    I made it with these substitutes as that was all I had in the house:
    Spelt Flour for the Wheat
    Organic raw sucanat (from the bulk bin at Whole Foods) for the brown sugar
    1/4 applesauce & 1/4 Olive Oil for the Veggie Oil
    and I just made an easy frosting with:
    Powdered Sugar, Cocoa Powder, Coconut oil, Almond milk and Vanilla (from Mexico!)

    I cannot stop eating this cake- Its my new favorite!!!
    oh and my mother-in-law had a heart shaped pan that we used…it was too cute!
    Thanks for sharing the recipes!!!

  7. Beth says:

    Great cake! Made it for my daughter-in-law’s birthday and used organic dark dutch cocoa to make a fairly fudgy icing. The cake (before getting iced) froze really well. Also, I only used 1/2 cup whole wheat/rye flour and the rest was unbleached white flour because I didn’t want it too dense.

  8. sweetpeayoga says:

    Love it! Beet cake is SO good, and great for getting kids to accept beet!

  9. Pingback: ragamuffin diaries turns one! | the ragamuffin diaries

  10. Pingback: Two Ways with Beets « 202greenhills

  11. Pingback: Interprétations Culinaires » Blog Archive » Gâteau au chocolat d’hiver

  12. agnès says:

    I love it ! just made & blogged about it (in french!) I hope you won’t mind 😉

  13. Gemma says:


    I am very excited about this cake! I wanted to know though, what would I use to replace the wheat and sugar? I can’t have either. I was thinking maybe almond meal and dark chocolate. Would that work do you think?

    • hello Gemma! thanks for stopping by. 🙂
      since posting this recipe, I’ve stopped cooking with sugar too, so earlier this year, I revised this recipe, making it gluten-free too! It’s here: . It definitely turns out different than the initial cake here, but it’s so much healthier and, I think, yummier! If you wanted to still try to adjust this recipe, I’m sure that a combination of chickpea flour (or almond meal) and brown rice flour would be delicious. I would probably cut the amount of sugar in half and use honey instead. Hope that helps!!!!

      • Gemma says:

        Thanks! The revised recipe looks amazing! Just to confirm though, does “c” mean cup? And can I replace the maple syrup with honey at the same quantity?

      • oh my goodness Gemma, I just realized I never answered your questions. SORRY!!!!!! “c” does mean to “cup”, and I would say you could replace the maple syrup with the same quantity, or a little less, honey.

  14. Ahaana says:

    Can i avoid the chocolate chips all together or can i substitute cocao powder or somthing instead…thanks in advance

  15. rlwall says:

    Reblogged this on The Crazy Vegan Lady and commented:
    What I have been making this morning after craving it all last night, it’s turned out gorgeously scrummy.

  16. says:

    WoW! I turned this into cupcakes and topped them with an icing sugar glaze, they went down a treat with a vegan colleague at work and the rest of the girls too in the office!!

    Thank you for sharing the recipe!

  17. Pingback: Chocolate Beet Cake – Vegan Edition! | The Bushwick Potluck Collective

  18. Just ate a slice of this cake warm from the oven. Soooo earthy and delicious. I made a glaze with 2T coconut oil, 2T cocoa, 2T honey…it melted into the warm cake just perfectly.

  19. Marcie says:

    This was wonderful. Not sweet but very chocolatey with subtle beet undertones. It’s a keeper recipe! Thank you 🙂

  20. Meenal says:

    Gorgeous cake..n healthy too..!:) I was wondering if i can use semi sweet dark chocolate chips/buttons i have on hand instead of the Cocoa powder..If yes pls let me know the quantity of same( in Cups)and how to proceed with it….like if i need to melt the dark chocote etc.wish to try it soon.Thnks so much for the lovely recipie.

    • Hello! I’m sure that you could use the dark chocolate instead of cocoa powder. My guess would be to just use the same amount, melted, and add it in with the beets & other wet ingredients. Hope it works out for you; thanks for stopping by! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s