abc cake (revised vegan chocolate beet cake)

Here it is!  I mentioned, in my last post, that I was baking a special cake to celebrate Ragamuffin’s one-year anniversary, and now I’m getting around to sharing it.  Waaaaaaay back in January, I started to think about something unique I could make to celebrate, and came up with this idea.  My vegan chocolate beet cake is my most popular blog recipe, and my vegan chocolate chickpea cake is my favorite recipe, so I wondered, naturally, if I could combine the two, and achieve something equally delicious.

I hoped it would work, but was skeptical, almost giving up on the idea.  It seemed like it may be a lil’ much to work with just beets and chickpeas for the substance of a cake: no flour, and no eggs.  Even though my skepticism almost overwhelmed the idea initially, I decided to give it a “trial run” early this month.  That first trial run cake needed a little tweaking, but was promising enough that I decided to stick with the idea.  A couple friends who tried it were impressed, and since I knew it could be better, I kept going.

To add a lil’ something special to the cake, I decided to try out another recipe idea that has been in the back of my mind for a while: chocolate avocado mousse.  I’ve seen various recipes for this over the internet, and finally put together a lil version that seemed like it would work well on a cake.  Using the avocado mousse also contributed, rather helpfully, to the cake’s name.

While considering making this cake, I kept wondering “but what will I name it?”  Bean & Beet cake just did not sound appealing!  But, once I added Avocado to the mix, I realized that I had avocado, beet and chickpea cake, or ABC Cake!

The final result exceeded my expectations.  I found out that you can make a delicious chocolate cake that is grain-free and vegan, based on beets and chickpeas.  The cake is certainly more dense than your average flour-based cake, but it’s a wonderful, rich texture.  And you can feel good about eating it, since you’re getting a good serving of veggies & protein, in a refined sugar-free dessert!  I’d love to try serving this to people who didn’t know what the “secret” ingredients in it are, and see if they can guess.

ABC Cake (revised vegan chocolate beet cake)
serves about 8

1 1/2 c cooked beets
2 c cooked chickpeas
1/2 c maple syrup
1 tsp vanilla
1/2 c coconut oil, melted
1/2 c chocolate chips, melted
1/2 cup cocoa powder
2 Tbsp ground flax seeds
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Preheat oven to 350 degrees.  Oil a 9 inch round pan.  If you have a springform pan, use it!  I don’t have mine here in Fairbanks, so I used a cake pan, but a springform pan would give you a prettier result.

In a food processor, combine beets and chickpeas until smooth, adding the maple syrup if you need some liquid.  I did this by hand, and it took a while.  I can’t wait till I can make this with the assistance of something I can just plug in!

In a mall bowl, combine the cocoa powder, ground flax, baking powder, baking soda, salt and cinnamon.   Add to pureed mixture, then add melted coconut oil and chocolate chips, mixing until smooth.  Pour into the prepared pan and bake for 50-70 minutes.  It takes a looooong time when baking with beans, so don’t be impatient!  Cake is done when a toothpick inserted in the center comes out almost, but not entirely, clean.  Cool cake entirely.

Avocado Chocolate Mousse

2 large avocados
1/4 c coconut milk
1/4 c maple syrup
1 Tbsp arrowroot powder
1/4 tsp salt
1/2 tsp vanilla
1/3 c cocoa powder
1/2 c chocolate chips, melted

Place all ingredients, except chocolate chips, into a food processor and process until smooth.  Add chocolate chips and process until smooth.  Spoon mousse over cooled cake, and smooth.  Sprinkle with cocoa powder, if you like.  Place cake in freezer for 1-2 hours, or until mousse is firm.  Remove from freezer 20-30 minutes before serving.  Store leftovers in the freezer to retain the integrity of the mousse.

Enjoy!!!!🙂

This entry was posted in beans, cakes, chocolate, dairy-free, desserts, gluten-free, refined sugar-free, vegan, vegetables, vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

36 Responses to abc cake (revised vegan chocolate beet cake)

  1. This looks fantastic, and, as the ingredients list shows, it’s something different and special. I’ve never made anything like this so it’s a bit out of my league but I’ll have to add it to my wishlist / to-do-list. Thanks for posting the recipe! – Kathryn🙂

  2. Yay! Brilliant, Ragamuffin. This looks exquisite. Wunderbar!

  3. sundryandco says:

    I love the unusual combination of ingredients that you used. The pictures look yummy. Again, I’ll definitely be adding this recipe to my recipe book, although I’ll wait until I have a little more baking experience before I try it!

  4. sundryandco says:

    Oh, and happy One Year Anniversary!!

  5. Pingback: vegan chocolate beet cake | the ragamuffin diaries

  6. Pingback: vegan beet-brownie cupcakes | the ragamuffin diaries

  7. andy says:

    thank you so much for all of your hard work! i just discovered your blog earlier today and i am really excited to try out your recipes🙂 what a beautiful looking cake this is – i have been looking for more vegan cake recipes lately and chickpeas, beets and avocado are all some of my favourite things, so this is definitely a must try for me🙂 i was wondering if you think it will be okay to use a vegetarian oil i (like rapeseed) instead of the coconut oil?

    • Thank you so much for your encouragement! I really appreciate it. Chickpeas, beets & avocados are all among my favorite things as well, so any combination of them will score lots of points! Is coconut oil not considered vegetarian? Hmmm, I’m curious now! I’m sure that another type of oil would work fine; I’ve never cooked with rapeseed oil, but if you’ve had success baking with it in the past, I doubt there would be any problems!

      Thanks for stopping by!! 🙂

  8. abby says:

    OH MY GOSH I JUST COOKED THIS ITS SO GOOD I AM IMPRESSED AND THRILLED

  9. Took a while to make, but worth the wait, this cake is amazing, thank you so much for sharing.

  10. Pingback: Hitting the Reset Button | Holistic Nutrition Bytes--San Francisco Nutrition Consultation

  11. Dannika says:

    I was so excited to try this recipe, but I must have done something wrong! My cake isn’t very sweet at all, and a touch salty…

  12. french mountain girl says:

    Really loved the look of this recipe when I came across it yesterday. I now have one baking in the oven, with my home grown beetroots that I picked this morning. I can’t wait for it to be ready, smells delicious already! Keep you posted ……. thanks for the unusual ideas.

  13. french mountain girl says:

    Well, the cake was finished today and we have just had our first slice. Wow! Double Wow! What a divine creation. I always cook vegan, but have never made anything as luxurious as this before. I am really thrilled with this recipe and will be serving it for friends and family as soon as possible. Not to mention the remaining 10 slices which I have in the freezer for our personal use only – I made the cake in a slightly bigger tin and cut it into 12 perfect slices. Thanks again – I’ll be following your blog from now on ……

  14. Carolyn Shannon says:

    I made this a few weeks back and it was so freaking good!!!!! I have another one in the oven right now (and the mousse in the freezer waiting to top it). I had to halve this recipe for myself and my husband because it is hard for us to quit. I am not one to comment on things much, but felt compelled to come on and thank you for this recipe.

  15. Gemma says:

    I live in South Africa and I don’t think I’ll be able to find arrowroot powder very easily. Can you please suggest an alternative.

  16. Nancy Nurse says:

    Wow, this looks amazing but I cannot have any oils. Any suggestions? Would applesauce and/or pureed prunes work for the oils? Thanks so much

  17. misnomerknits says:

    Your avocado frosting is divine – thank you so much for sharing! I made it to put on a different cake for my vegan colleague (who has never been able to get vegan chocolate cake right) – and even the non-vegans adored it.

  18. Pingback: Pumpkin french toast and chocolate beetroot cake | marfigs

  19. Mallory says:

    I made this recipe as a cupcake two years ago and my family had no idea it was so healthy. I always come back to it for when I want a cupcake fix

  20. nikita mehta says:

    Hi! The cake looks and ingredients sound divine!!! Can i use olive oil instead of coconut oil and almond or soy milk instead of coconut milk in the frosting? I am going to try this for a lactoseintolerant friend and even coconut milk does not suit her. Thanks.

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