This noteworthy double chocolate beetroot cake is beyond good; it’s sure to surprise unsuspecting palates. Beets are naturally sweet, and despite their distinctive flavour, they pair really well with chocolate…so well that they’re practically undetectable in this recipe. Not only are beets full of fiber and other healthful nutrients, they can be surprisingly decadent. Topped with a simple dairy-free ganache, this cake is perfect for that special someone when the occasion strikes. One would ne’er suspect there are serious vegetables hiding in this belle vision!
For various reasons, chocolate cake appears in our home for special events. One reason being, it’s my favourite; two, because I tend to sneakily hide vegetables in my cakes…chocolate make it easy to do just that. And today’s recipe is no different.
This recipe was inspired by Traci at Vanilla & Bean when I spotted her Beet Red Velvet Cupcakes on social media last week. The thought of making a beet-chocolate hybrid cake had been on my mind for ages, but I have to thank Traci for finally enticing me to do it. And of course, this post comes out on exactly the day I need it to, and not a minute too late *phew*. Not that you need to celebrate Valentine’s day to make this noteworthy (love that term) cake.
While it looks devilishly decadent, this recipe is actually filled with good-for-you ingredients. The base is made from spelt flour and contains the bonus of omega three’s from flax. Beet puree makes this cake fudgey and brownie-like without being overly sweet (I use my Vitamix for this). It’s a definite chocolate lovers cake. And the ganache couldn’t be more simple: similar to traditional ganache made with cream, this recipe uses semi sweet dark chocolate and heated coconut milk. It sets up beautifully after the elapsed time. Between the beet puree and ganache, this cake does take a little longer to prepare. Plan give yourself a good two hours from start to finish. However, if you’re looking to save time, the beet puree can be made in advance and kept covered in the fridge prior to use.
Do give this double chocolate beetroot cake a go. Also, don’t forget to leave me a comment below and share your work on Instagram by tagging @the.simple.green. I can’t wait to see!
All the best
xo
Double Chocolate Beetroot Cake [vegan, dairy-free]
This notable double chocolate beetroot cake is beyond good and sure to surprise your palate. Beets are naturally sweet, and despite their distinctive flavour, they pair so well with chocolate…so well that they’re practically undetectable. This cake is decadent, fudgey, and full of good for your ingredients! Beetroot puree can be made in advance to save time.
Ingredients
Chocolate Beetroot Cake
- 1 cup beet puree *see direction 1
- 2 tablespoons flax meal
- 4 tablespoons water
- 2 cups sprouted spelt flour or whole wheat flour
- 1/3 cup cocoa powder
- 1 cup organic cane sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/4 cup olive oil
- 3/4 cup unsweetened almond milk
- 2 teaspoons pure vanilla extract
Dairy Free Chocolate Ganache
- 6 oz (170g) semi-sweet dark chocolate pieces
- 3/4 cup full fat coconut milk
Instructions
Prepare Beetroot Puree
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Peel and quarter 3-4 medium sized beets (approx. 1 pound of beets). Steam the beets for 15 minutes or until a knife easily pierces them. Add the cooked beets to a food processor or Vitamix and blend until smooth. Measure out 1 cup for use and set aside.
For the Cake Base
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Preheat the oven to 350'F. Line an 8" round cake pan with parchment paper and grease around the side.
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In a small bowl, combine the flax meal and water and let stand for 5-10 minutes or until thickened. Meanwhile in a large bowl, sift together the spelt flour, cane sugar, cocoa powder, baking soda, and salt. Make a well in the centre and set aside.
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In a small bowl, combine the flax mixture, beetroot puree, olive oil, almond milk and vanilla. Add the beet mixture to the flour mixture and stir just until combined.
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Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 50-55 minutes or until a toothpick inserted into the centre comes out clean.
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Remove the cake from the oven and let stand for 5 minutes. Carefully remove the cake form the pan, remove the parchment paper, and cool completely on a wire rack. While the cake is cooling, prepare the ganache.
Prepare the ganache
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Add the chocolate pieces to a medium sized heat proof bowl. In a small saucepan, gently heat the coconut milk until steaming, but not bubbling. Carefully pour the hot coconut milk over the chocolate and stir until all the chocolate is melted. Allow the ganache to thicken for 40-50 minutes, stirring occasionally. Note that the ganache may seem runny at first, but it will thicken to a spreadable texture after the elapsed time.
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Using an offset spatula, frost the cooled cake and serve.
Recipe Notes
Beetroot puree can be made in advance and kept in the fridge until ready to use. It's also not necessary to let the puree cool before adding it to the cake batter. If your coconut milk has separated during storage (it has a thick layer of fat and a watery layer), it's imperative that you mix it back together before measuring; a blender or food processor can assist with this if need be.
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Melissa Keyser says
February 14, 2019 at 5:08 pmI have all the things except beets! I didn’t have anything special planned for Valentines, but perhaps making a cake is in store. This looks delicious!
Heidi Richter says
February 14, 2019 at 8:30 pmThanks, Melissa 😀 That sounds like an excellent plan xo
monika says
February 16, 2019 at 12:47 amI bet it would work with mashed bananas – though decrease the milk in that case
Heidi Richter says
February 16, 2019 at 3:15 amBananas would work! If you give it a try, let me know!
Monica says
February 15, 2019 at 3:03 amI need to substituye the spelt flor, what can I use?
Heidi Richter says
February 15, 2019 at 3:07 amHi Monica! If you need to substitute, you can use all-purpose or whole wheat flour (or a mix of both) 🙂
monika says
February 16, 2019 at 12:49 amI am – sorry to say – very anti-vegan – but I came across this recipe/picture on Foodgawker and it looks beautiful; it roses wonderfully. I am going to make it the next time I’d rather eat my eggs instead of use them in cake OR if I quite simply run out! Thanks!
Heidi Richter says
February 16, 2019 at 3:16 amThank you, Monika!! I’m happy you’re intrigued and inspired to give it a try 🙂 If you make it, let me know how it turns out for you. All the best!
Steph says
February 16, 2019 at 6:42 amCould this cake be made with chia eggs instead of flax meal? Thanks in advance!
Heidi Richter says
February 16, 2019 at 4:51 pmHi Steph! I suspect you’ll have no issue using chia gel to bind the ingredients. Let me know how it works for you 🙂
Kelly says
February 20, 2019 at 2:21 amThis looks and sounds delicious! Can’t wait to try it! I love beets any and every way, and with chocolate? Yes please!
Heidi Richter says
February 20, 2019 at 3:02 amThanks so much, Kelly! If you give it a go, let me know how you like it 🙂
Carmen says
February 20, 2019 at 2:09 pmHello! Is there any chance to substitute the organic cane sugar with something else (stevia, xylitol or erythritol )? Thank you!
Heidi Richter says
February 20, 2019 at 6:57 pmHi Carmen 🙂 I haven’t tried any sugar substitutes in the recipe, however, xylitol may work here in equal measure. Let me know how it works for you!
SD says
February 20, 2019 at 6:59 pmLove this recipe!
Heidi Richter says
February 20, 2019 at 7:00 pm😀
Tala Parker says
February 23, 2019 at 6:35 amFun to make, although it does take some time. Beets are hardly noticeable. Substituted the flax meal for chia seeds and it went perfectly; they aren’t noticeable in the cake at all. Do make sure to stir the chia seeds to avoid clumping along all the stages. The ganache took more than an hour to thicken (although I did mess up the ratio a little) but it did thicken, so do be patient. Overall a nice, not too sweet cake! Thank you for the recipe!
Heidi Richter says
February 23, 2019 at 5:43 pmHi Tala! I’m so happy to hear you like the recipe…it’s one of my favourites! And thank you for sharing your feedback here, it’s much appreciated. All the best 🙂
Kasia Harmen says
May 23, 2019 at 4:41 amJust wanted to say I’ve made this cake three times now and love it! Thank you for a great keeper recipe!
Heidi Richter says
May 23, 2019 at 5:10 amI’m so happy you like the recipe, Kasia! Thank you for sharing 🙂
Darci Thompson says
June 1, 2019 at 10:55 pmThis recipe is the best! makes a moist beautiful cake,
loved by vegans and non-vegans alike. I find it easy to make and it works overtime. Its my go to recipe now. Thank you so much Heidi for sharing it with us.
Heidi Richter says
June 2, 2019 at 12:13 amYou’re most welcome and thank you so much! I’m really glad you like it, Darci! It’s one of my all-time favourite cakes, too 🙂