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    Home » Recipes » All Recipes

    Double Chocolate Beetroot Cake [dairy-free & vegan]

    This noteworthy vegan 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!

    JUMP TO RECIPE

    a head on image of a baker holding a Double Chocolate Beetroot Cake on a wooden cutting board.a head on image of a Double Chocolate Beetroot Cake head on a wooden surface.a hea don image of a bowl of chocolate ganache with a spreading knife in the bowl..a hea don image of a Double Chocolate Beetroot Cake with a slice removed and a knife in the foreground.a head on image of a Double Chocolate Beetroot Cake slice on a white plate with a pink linen napkin off to the side.

    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.

    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 vegan 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

    a side by side image of a bowl of chocllate ganache with a spreading knife and a second image of a baker frosting a chocolate cake with ganache.a hea don image of cut up beets sitting in a bowl next to a window.a head on image of a Double Chocolate Beetroot Cake sitting on a wooden sirface with a pink linen off to the side.

    Want more chocolate recipes like this one?

    If you love this recipe, check out some of my other popular chocolate recipes:

    Triple Chocolate Sweet Potato Cupcakes

    Vegan Chocolate Bundt cake with Peppermint Ganache

    Vegan Dark Chocolate Truffles

    Double Chocolate Beetroot Cake
    4.98 from 35 votes
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    Double Chocolate Beetroot Cake [vegan, dairy-free]

    This vegan double chocolate beetroot cake is beyond good and 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. This cake is decadent, fudgy, and full of good for you ingredients! Beetroot puree can be made in advance to save time.

    Course Dessert
    Keyword beetroot, cake, chocolate
    Prep Time 30 minutes
    Cook Time 50 minutes
    cooling 1 hour
    Total Time 1 hour 20 minutes
    Servings 8 people
    Calories 349 kcal
    Author Heidi Richter

    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
    • ⅓ cup cocoa powder
    • 1 cup organic cane sugar
    • 1 ½ teaspoons baking soda
    • ½ teaspoon sea salt
    • ¼ cup olive oil
    • ¾ cup unsweetened almond milk
    • 2 teaspoons pure vanilla extract

    Dairy Free Chocolate Ganache

    • 6 oz (170g) semi-sweet dark chocolate pieces
    • ¾ cup full fat coconut milk

    Instructions

    Prepare Beetroot Puree

    1. 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

    1. Preheat the oven to 350'F. Line an 8" round cake pan with parchment paper and grease around the side.

    2. 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.

    3. 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.
    4. 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.
    5. 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

    1. 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 at room temperature 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.

    2. 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.

    Nutrition Facts
    Double Chocolate Beetroot Cake [vegan, dairy-free]
    Amount Per Serving
    Calories 349 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 5g31%
    Sodium 400mg17%
    Potassium 171mg5%
    Carbohydrates 52g17%
    Fiber 6g25%
    Sugar 26g29%
    Protein 6g12%
    Vitamin C 1mg1%
    Calcium 44mg4%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

    head on image of Double Chocolate Beetroot Cake with a hand in background putting a rose in a vase.a head on image of a slice of Double Chocolate Beetroot Cake sitting on a white plate on a wood surface.


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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. Melissa Keyser says

      February 14, 2019 at 5:08 pm

      I 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!

      Reply
      • Heidi Richter says

        February 14, 2019 at 8:30 pm

        Thanks, Melissa 😀 That sounds like an excellent plan xo

        Reply
      • monika says

        February 16, 2019 at 12:47 am

        I bet it would work with mashed bananas - though decrease the milk in that case

        Reply
        • Heidi Richter says

          February 16, 2019 at 3:15 am

          Bananas would work! If you give it a try, let me know!

          Reply
          • Charlotte says

            April 24, 2020 at 12:43 am

            Do you think that this recipe would work with any other types of flour? Cassava, or coconut flour as an alternative to the spelt flour?

            Reply
            • Heidi Richter says

              April 24, 2020 at 1:41 pm

              Hi Charlotte! I haven’t tried making this recipe with anything other than spelt or whole wheat flour, so unfortunately, I can’t say for sure that it would work with those. If you give it a go, let me know how it works for you 🙂

      • Tanna says

        March 08, 2020 at 3:58 pm

        Carrrots will work

        Reply
    2. Monica says

      February 15, 2019 at 3:03 am

      I need to substituye the spelt flor, what can I use?

      Reply
      • Heidi Richter says

        February 15, 2019 at 3:07 am

        Hi Monica! If you need to substitute, you can use all-purpose or whole wheat flour (or a mix of both) 🙂

        Reply
        • Ming Louie Stein says

          August 21, 2019 at 8:45 pm

          5 stars
          Heidi: I substituted the spelt flour with gluten free flour plus some xantham gum as needed. It was so good! Thank you for this recipe!

          Reply
          • Heidi Richter says

            August 21, 2019 at 9:45 pm

            You're most welcome and that's wonderful to hear. I'm happy it worked out for you and you love it 🙂

            Reply
    3. monika says

      February 16, 2019 at 12:49 am

      I 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!

      Reply
      • Heidi Richter says

        February 16, 2019 at 3:16 am

        Thank 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!

        Reply
      • Simone says

        July 27, 2020 at 10:26 pm

        5 stars
        Simply delicious!!!!!

        Reply
        • Heidi Richter says

          July 28, 2020 at 12:59 am

          So glad you like it, Simone!

          Reply
    4. Steph says

      February 16, 2019 at 6:42 am

      Could this cake be made with chia eggs instead of flax meal? Thanks in advance!

      Reply
      • Heidi Richter says

        February 16, 2019 at 4:51 pm

        Hi Steph! I suspect you'll have no issue using chia gel to bind the ingredients. Let me know how it works for you 🙂

        Reply
    5. Kelly says

      February 20, 2019 at 2:21 am

      This looks and sounds delicious! Can’t wait to try it! I love beets any and every way, and with chocolate? Yes please!

      Reply
      • Heidi Richter says

        February 20, 2019 at 3:02 am

        Thanks so much, Kelly! If you give it a go, let me know how you like it 🙂

        Reply
    6. Carmen says

      February 20, 2019 at 2:09 pm

      Hello! Is there any chance to substitute the organic cane sugar with something else (stevia, xylitol or erythritol )? Thank you!

      Reply
      • Heidi Richter says

        February 20, 2019 at 6:57 pm

        Hi 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!

        Reply
    7. SD says

      February 20, 2019 at 6:59 pm

      5 stars
      Love this recipe!

      Reply
      • Heidi Richter says

        February 20, 2019 at 7:00 pm

        😀

        Reply
      • NV says

        April 26, 2020 at 2:25 am

        Hi Heidi, thanks for the recipe.
        I don't have a flax seed meal at home. Can I substitute it with more oil and if so how much more?

        Reply
        • Heidi Richter says

          April 26, 2020 at 3:41 pm

          Hi there! Flax meal is ideal to act as a binder in the recipe, and I wouldn’t use extra oil for this purpose. However you could use ground chia seed in equal measure if you have that.

          Reply
    8. Tala Parker says

      February 23, 2019 at 6:35 am

      5 stars
      Fun 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!

      Reply
      • Heidi Richter says

        February 23, 2019 at 5:43 pm

        Hi 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 🙂

        Reply
    9. Kasia Harmen says

      May 23, 2019 at 4:41 am

      5 stars
      Just wanted to say I’ve made this cake three times now and love it! Thank you for a great keeper recipe!

      Reply
      • Heidi Richter says

        May 23, 2019 at 5:10 am

        I'm so happy you like the recipe, Kasia! Thank you for sharing 🙂

        Reply
    10. Darci Thompson says

      June 01, 2019 at 10:55 pm

      5 stars
      This 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.

      Reply
      • Heidi Richter says

        June 02, 2019 at 12:13 am

        You'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 🙂

        Reply
    11. Shivangi says

      June 26, 2019 at 5:24 pm

      5 stars
      Hi Heidi, came across your recipe on Google and I must say it is really appropriate for baking these delicious moist muffins. I make my own multigrain flour at home (no all purpose/whole wheat) and tried the recipe with that. It came out very close to your pictures. I tried muffins though and reduced the time to 27mins. Also they tasted better the next day as the flavours matured a little more. Need a suggestion- Can I include chocolate chips in the recipe next time? I'm confused whether they would overpower the taste of the beets. Thanks for your reply.

      Reply
      • Heidi Richter says

        June 27, 2019 at 5:18 pm

        Hi Shivangi! I'm very happy to hear you like the recipe! And yes, I find that the cake is better the next day as well. I don't foresee any issues with adding chocolate chips to the recipe; let me know how it works if you try it. Thanks again 🙂

        Reply
        • Shivangi says

          July 02, 2019 at 5:05 pm

          I added chocolate chips and named them 'Double Chocolate Beet Muffins', and voila!, my customers loved the muffins totally. Thanks again 🙂

          Reply
          • Heidi Richter says

            July 03, 2019 at 6:09 pm

            That's wonderful! Thank you so much for sharing that, Shivangi!

            Reply
    12. Darby says

      July 03, 2019 at 10:50 am

      5 stars
      Delicious!! Gonna make extra! Made with ready to eat, whole beets (packaged) from local store to save time, and swapped a few things I already have plenty on hand - Coconut sugar, Avocado oil, 1/2 plain flour 1/2 spelt. Didn't have anything for the Ganache so I just some with coco yogurt and blueberries mmhmm X

      Reply
      • Heidi Richter says

        July 03, 2019 at 6:10 pm

        I'm so happy to hear you like the recipe, Darby! Thank you for leaving your lovely feedback!

        Reply
        • Tiffany says

          July 03, 2019 at 9:26 pm

          My cake didn’t rise . Shame! What do you think went wrong? I followed the recipe. Thanks

          Reply
          • Heidi Richter says

            July 04, 2019 at 4:41 am

            Hi Tiffany! Most often this is due to an inactive leavening agent- in this case, I gather it's because your baking soda is outdated. I hope this helps 🙂

            Reply
          • Heidi Richter says

            July 04, 2019 at 4:41 am

            Hi Tiffany! Most often this is due to an inactive leavening agent- in this case, I gather it's because your baking soda is outdated. I hope this helps 🙂

            Reply
    13. Shalini says

      July 10, 2019 at 8:19 am

      i took the risk and made this with dutch processed cocoa powder, which is what i had on hand. i think that's where i went wrong.. i think you used natural cocoa powder. my cake tasted horrible and i could really taste the beet, and not so much the chocolate. wish you specify what kind of cocoa powder you use next time..

      Reply
      • Heidi Richter says

        July 14, 2019 at 3:59 pm

        Hi Shalini! I'm so sorry to hear you didn't enjoy this recipe. Often times in recipes, it will specify to use dutch process, otherwise regular cocoa powder is usually the way to go. If it tasted too much like beets, the beets were likely under-cooked or possibly old- the latter causes beets to have a very earthy taste.

        Reply
    14. Sapna says

      September 02, 2019 at 12:45 pm

      I would love to try this recipe! Can i use eggs instead of flax meal and how many?

      Reply
      • Heidi Richter says

        September 02, 2019 at 7:22 pm

        Hi Sapna! I haven't tried it with eggs before so I can't be sure, but the equivalent should be 2 eggs.

        Reply
        • Sapna says

          September 04, 2019 at 6:17 am

          great I'm going to try it right now! thanks

          Reply
          • Heidi Richter says

            September 04, 2019 at 6:44 pm

            Let me know how it works for you!

            Reply
    15. Katarina says

      October 23, 2019 at 8:42 pm

      Hi, this recipe looks wonderful. I would like to ask if i can use almond flour instead of spelt flour, or chickpea flour. Also, can I skip the sugar? Thank you ??

      Reply
      • Heidi Richter says

        October 25, 2019 at 3:35 am

        Hi Katrina! Thank you for the kind words! I have not tried the recipe with almond or chickpea flour and can't guarantee they will work (almond and chickpea flour contain no gluten and this recipe also has no eggs). If you are trying to avoid gluten, an all-purpose gluten-free flour blend should work as a substitute for the spelt. Sugar also provides structure to the cake, so I wouldn't eliminate it entirely, but you may be able to reduce it by 1/4. Nevertheless, please let me know if you have success with any flour or sugar substitutes 🙂

        Reply
    16. Julie says

      October 30, 2019 at 10:14 am

      So when making the ganache, you say to leave it for 40-50 mins - is that on heat? Many thanks for your reply.

      Reply
      • Heidi Richter says

        October 30, 2019 at 3:37 pm

        Hi Julie! The ganache is left to thicken at room temperature. Hope this helps!
        Heidi

        Reply
    17. Lisa says

      December 30, 2019 at 2:14 pm

      5 stars
      Thank you for the recipe, Heidi! I think it worked for me, going to try it tomorrow - could you please tell me what the best way to keep it for a few days is? Thank you!

      Reply
      • Heidi Richter says

        December 31, 2019 at 5:48 pm

        HI Lisa! The best way to keep it would be covered in the fridge, although it is best when enjoyed on the same day it's made 🙂 Let me know how you like it!

        Reply
    18. Tara says

      January 17, 2020 at 4:49 pm

      My beetroot cake did not rise at all was very dry very disappointing

      Reply
      • Heidi Richter says

        January 17, 2020 at 5:00 pm

        Hi Tara! I'm sorry to hear the recipe didn't work for you. Chances are your baking soda is not fresh if you did not get any rise from the cake. And depending on how fresh the beets are will determine how much moisture they impart to the recipe. I hope this helps!

        Reply
    19. R Miore says

      January 31, 2020 at 7:04 pm

      5 stars
      Simply delicious!!!

      Reply
      • Heidi Richter says

        January 31, 2020 at 8:54 pm

        I'm so happy to hear you like the recipe!

        Reply
    20. Rubi kaur says

      April 06, 2020 at 4:49 am

      5 stars
      Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben's Wild Rice. After a couple hours check it to see if it needs a little bit more water added.

      Reply
    21. Cait says

      April 06, 2020 at 1:49 pm

      Hi Heidi, I've just come across this recipe and I'm excited to try it out this week, I haven't done much vegan baking but I'm making a friend's wedding cake in the summer and need to make the cakes in advance and was hoping to freeze them- do you think this cake would freeze and defrost well? Thank you!

      Reply
      • Heidi Richter says

        April 06, 2020 at 5:35 pm

        Hi Cait! That's a great question! While I haven't tried freezing this specific cake, I don't see why it wouldn't work. I've frozen other vegan cakes in the past without issue 🙂 I'll definitely try it myself and update the recipe, assuming there are no issues!

        Reply
    22. Kim says

      April 10, 2020 at 3:16 pm

      5 stars
      This recipe was so super easy and turned out perfect which is a first for me when making vegan cakes with spelt flour, let alone a frosting that can hold its own. I appreciated the simple and basic ingredients. I was very skeptical at first that the chocolate ganache would work and even though I totally messed up the ratio it still worked! Amazing. Despite the pandemic and social isolation there's really no reason not to have a birthday cake 🙂 Thanks for this great recipe.

      Reply
      • Heidi Richter says

        April 10, 2020 at 3:49 pm

        I’m so happy to hear the feedback, Kim! Thank you so much for making my recipe! HBD!

        -heidi

        Reply
    23. Totsi says

      April 27, 2020 at 10:14 am

      Hey this cake looks delicious! I was wondering why you don't bloom the cocoa in this recipe. Is the cake still super chocolaty? Or could I add some instant espresso powder to bring out the flavor? Don't know how that would work out with the beets.. I'm planning on making this tomorrow for my chocolate loving boyfriend.

      Reply
      • Heidi Richter says

        April 27, 2020 at 1:03 pm

        Hi Totsi! That’s a great question. Most chocolate cakes I make involve blooming the cocoa, however, I find this cake to be quite chocolately on its own, and frankly, it’s a step I never thought about when creating this recipe lol. Espresso could be a nice addition to enhance the chocolate too (although, I haven’t tried it myself). I hope you love it either way 🙂

        Reply
    24. Loura says

      April 27, 2020 at 8:02 pm

      5 stars
      My family loved it! Kiddie approved - my kids and 6 & 7 year old and they thoroughly enjoyed it. Next time I would use coconut cream rather than full fat coconut milk for the ganache. It was the best vegan chocolate cake i’ve baked. Thank you.

      Reply
      • Heidi Richter says

        April 27, 2020 at 8:31 pm

        Thank you so much for the lovely feedback, Loura! It’s one of my favourite cakes and I’m super happy you and your family love it 🙂

        Reply
    25. Isabella says

      May 09, 2020 at 6:37 am

      5 stars
      Hi Heidi! I have a quick question is this a cake I can bake & freeze well? I’m asking just because as a pastry chef I always bake my cakes prior to the order & just decorate the day of. Another silly question is all purpose flour vegan? Thank you!

      Reply
      • Heidi Richter says

        May 09, 2020 at 5:18 pm

        Hi Isabella 🙂 That is great question. I haven’t frozen the cake specifically, although I don’t anticipate there would be any issue. Also, yes all purpose flour is vegan friendly! Let me know how it turns out for you!

        Reply
    26. Alex says

      June 15, 2020 at 1:55 pm

      5 stars
      This may be my second ever attempt at cake, much less vegan cake and it came out wonderfully! Made this yesterday for my hubby's birthday and we both loved it.

      Definitely don't skimp on the sugar. I shaved just a bit off and my husband said it could have used more but all in all we really enjoyed it.

      The moistness from the beets was certainly there without the beet taste. Next time I will do what another reviewer wrote to add espresso powder to "bloom" the chocolate.

      Also a great idea from another reviewer to use coconut cream instead of milk for the ganache because the frosting took a loooooong time to get hard enough to top the cake.

      I used a drinking cocoa powder instead of one specifically for baking and it may have also made the chocolatey taste of the cake more subtle. Don't know. But next time baking cocoa powder and all the sugar + espresso + coconut cream and I really can't wait to try it again.
      Thanks Heidi!

      Reply
      • Heidi Richter says

        June 16, 2020 at 2:23 am

        I am so pleased to hear the feedback, Alex! Lets me know how it turns out with take 2 🙂 All the best to you and happy belated birthday to your hubby!

        Reply
    27. Hanka says

      June 21, 2020 at 9:03 am

      Hi Heidi, how tall is the cake? I am thinking about making two in a bigger pan and joining them with the genache,so I could feed 12 people.thanks a lot for the answer.

      Reply
      • Heidi Richter says

        June 21, 2020 at 4:12 pm

        Hi Hanka! The cake stands roughly about 3.5" high.

        Reply
    28. loren says

      September 05, 2020 at 9:57 am

      5 stars
      Aloha! I had a question about the ganache, it did thickened but it was still quite runny - like one you use for drip. Curious how yours was so thick?

      Reply
      • Heidi Richter says

        September 06, 2020 at 9:47 pm

        Hi Loren! It does take a while for it to thicken up. If it didn't thicken, it could be that the ambient room temperature is on the warmer side, or did you happen to use a low fat coconut milk? Placing the ganache in the fridge for 10-15 minutes will also help it to thicken faster.

        Reply
    29. Kate says

      December 19, 2020 at 2:37 pm

      5 stars
      Rich, delicious, irresistible. We here evaluate recipes for whether they are “good for a vegan/health-food recipe” or “good, period.” This cake is good, period—no caveat. I’m about to bake it a second time, for my birthday, using white whole wheat. The frosting is a titch too rich for me and I might try to tweak it, but the texture is divine, so I hesitate to mess with it. All in all my new favorite treat.

      Reply
      • Heidi Richter says

        December 19, 2020 at 3:28 pm

        I am so delighted to hear it, Kate! Happy birthday 🙂

        Reply
    30. Diana says

      January 09, 2021 at 6:48 am

      5 stars
      This was a great way to use up some left over baked beetroot. From reading other comments, I substituted the flax seed meal with 2 eggs successfully. Other ingredients I substituted (because I didn't have them) were plain flour, brown sugar, and full cream milk. And being lazy, I blended all the wet ingredients with the beetroot. Not overly sweet without the ganache, will see if the little ones will be fooled 😉

      Reply
      • Heidi Richter says

        January 09, 2021 at 11:08 pm

        Thank you for making my recipe, Diana, and I hope the kiddos love it too 🙂

        Reply
    31. Daniela says

      February 04, 2021 at 5:09 pm

      5 stars
      Okay, this is definitely one of the top three cakes I have ever eaten, and the best I have ever made by someone else´s recipe, delicious!

      Reply
      • Heidi Richter says

        February 13, 2021 at 4:16 pm

        I am beyond thrilled to hear it, Daniela 🙂

        Reply
    32. Minka says

      February 12, 2021 at 5:05 pm

      5 stars
      I substituted gluten free flour for the spelt and coconut palm sugar for the cane sugar but otherwise followed the recipe and this came out amazing! I also topped the ganache with fresh raspberries...I don’t even like chocolate cake generally and it’s a new household favorite! Thank you for such a wonderful recipe!

      Reply
      • Heidi Richter says

        February 13, 2021 at 4:15 pm

        So amazing! Thank you for sharing your feedback!

        Reply
    33. Kira says

      February 14, 2021 at 3:43 am

      5 stars
      Great recipe. Came out perfect from the fist try. I used 3/4 cups of sugar and 1 1/2 cup of whole wheat flour + 1/2 cup of almond meal. The dough did look too thick and at first not all dry ingredients got incorporated with wet ingredients but I added a little more beet puree and soy milk (I was using soy milk instead of almond milk, just because I had it) and it worked out very well. Thank you very much for the recipe. I also shared it in Vegan Baking group on FB, hope you don't mind.

      Reply
      • Heidi Richter says

        February 14, 2021 at 10:09 pm

        That's so wonderful to hear! Thank you so much for sharing your feedback and sharing my recipe with others 🙂 All the best, Kira!

        Reply
    34. Kira says

      February 28, 2021 at 3:00 am

      5 stars
      This is an amazing recipe. I tried it with regular flour and with sprouted spelt flour, both times it came out perfect, rich and moist. It raises so well that we were able to slice it and spread sour cherry preserve in the middle which added some extra flavor and tang. Also cut sugar amount from 1 cup to 3/4, still works very well. Everyone in the family loved it and even mom loved it after some coaxing, she refused at first because she heard about beets in th recipe, she thought it was a crazy idea but once she tried she loved it. Thank you very much for the recipe!

      Reply
      • Heidi Richter says

        February 28, 2021 at 8:11 pm

        I am thrilled to hear the feedback, Kira 🙂 Thank you for making my recipe!

        Reply
    35. jackie says

      April 03, 2021 at 6:42 am

      going to make this cake tomorrow is bicarbonate of soda the same as baking powder. I am in Australia so i am not too sure . BakingPowder is a thing you put in flour and cakes to make them rise. Thanks and look forward to making this cake for Easter Sunday.

      Reply
      • Heidi Richter says

        April 03, 2021 at 4:29 pm

        Hi Jackie 🙂 Baking soda is the same as bicarbonate of soda (or bicarb soda). However, baking powder isn't the same as baking soda; make sure to use baking soda/bicarbonate of soda/bicarb soda in this recipe as stated.

        Reply
    36. Yolanda says

      May 24, 2021 at 3:13 pm

      5 stars
      Simply amazing cake!
      Thanks so much for the recipe

      Reply
      • Heidi Richter says

        May 24, 2021 at 7:04 pm

        I'm so glad you like it, Yolanda 🙂

        Reply
    37. Harpreet says

      June 22, 2021 at 4:24 am

      5 stars
      My family loves this recipe, but I don't make it very often. We love the frosting coating on the outside. Thanks for sharing the recipe.
      hugs!

      Reply
      • Heidi Richter says

        June 24, 2021 at 4:24 pm

        So glad to hear it, Harpreet!

        Reply
    38. Robin says

      June 26, 2021 at 2:24 am

      5 stars
      Delicious cake! I used 80% all purpose flour and 20% almond flour and 2% milk (because that’s what I had on hand). Other than that I followed the recipe as is and my whole family loved it! I especially loved the frosting. Thanks so much for this recipe!

      Reply
      • Heidi Richter says

        June 28, 2021 at 1:35 am

        I'm so happy to hear it, Robin! Thanks for sharing your feedback 🙂

        Reply
    39. Kelly Hubbard says

      September 02, 2021 at 4:17 am

      5 stars
      I made this the other day and it was wonderful! My family loved it! Since then, my husband has learned he is allergic to tomatoes. I wondered if you might have any suggestions for a good substitute? I’m thinking of maybe adding some beef or veggie broth for the liquid, and maybe some black beans for substance? Just wondering if I should add some extra seasonings too, and/or if there are some other things you might recommend. Thank you!?

      Reply
    40. Jenn says

      September 26, 2021 at 7:16 pm

      5 stars
      I baked 3 of these cakes in one week! The first was a test run and then I brought 2 to a potluck this weekend. All three turned out perfectly and as expected. The only time I wavered from the recipe was that I used unbleached all purpose flour. I also needed to refrigerate my ganache to set, but that wasn't an issue. Thanks for such an excellent recipe, I'm going to try a golden beet version next without cocoa - maybe extra flour or less liquid to keep the consistency the same.

      Reply
      • Heidi Richter says

        September 28, 2021 at 2:50 am

        That's so great to hear, Jenn! Thanks so much for sharing that and choosing to make my recipe 🙂

        Reply
    41. Janeeta Prakash says

      November 18, 2021 at 7:09 am

      Hi Heidi, is there is a difference between sprouted spelt flour and spelt flour? I have white spelt flour at home, will that work? And coconut sugar instead of regular sugar? Thank you 🙂

      Reply
      • Heidi Richter says

        November 21, 2021 at 4:47 am

        Hi Janeeta! I have made this recipe with sprouted and regular (white) spelt flour and both work in this recipe! Coconut sugar I haven't tried in exchange for regular cane sugar, but if you give it a try, let me know how it work for you 🙂

        Reply
    42. Àfrica says

      November 22, 2021 at 7:04 pm

      4 stars
      Dear Heidi,
      I have read this recipe and I would like to make it for my chocolate-loving family. I have a doubt: you mention that we have to use 1,5 tsp. of baking soda. I have the idea that I need some acid (lemon juice or cider vinegar) to activate the soda, but this recipe does not specify any acid. What do I do?
      And just another thing: if I use whole wheat flour instead of spelt, will the cake become too dense?
      Thanks a lot for your advice!

      Reply
      • Heidi Richter says

        November 23, 2021 at 6:50 pm

        Hi Àfrica! That is an excellent question. Because regular cocoa powder is naturally acidic, baking soda will work just fine here. I would suggest using regular cocoa powder and not dutch process which tends to be lower in acidity. Also, I have made this recipe with whole wheat flour and it works just as well. Let me know how it works out for you! All the best 🙂

        Reply
    43. Francesca says

      February 26, 2022 at 11:52 pm

      5 stars
      Just tried te recipe for the first time, cake still in the oven but risen beautifully and te ganache came out the right thickness very quickly, tastes delicious and has a great shine. Thanks you, my 5 year old daughter friends will be l licking their lips, 8m sure. Ps, dolore the recipe as it is, did not change. A thing

      Reply
      • Heidi Richter says

        March 01, 2022 at 7:06 pm

        I'm so happy you hear it! Thank you for making my recipe, Francesca!

        Reply
    44. Brenda says

      February 26, 2023 at 8:17 pm

      5 stars
      I made this recipe, reducing the sugar to 3/4 cup, and using dark rye flour b/c I didn't have the flours specified. I didn't frost it. It was delicious and had a really nice, moist texture! I had to add a few splashes of milk (and I splashed in a bit of coffee) to get the rye flour to mix in completely. I didn't make the frosting, but found the 3/4 c sugar made the cake only lightly sweet - sweet enough to enjoy, however next time I may want to dollop with sweetened whipped cream or stir dried tart cherries or choc chips into the batter to add a touch more sweetness while keeping the cake batter at 3/4 c sugar. This cake isn't very crumbly which is nice because the slices can be eaten out of the hand like a snack cake. Definitely a keeper of a recipe!

      Reply
      • Heidi Richter says

        February 27, 2023 at 7:51 pm

        Thank you so much for the lovely feedback, Brenda! It's one of my favourite recipes 🙂

        Reply
    45. Louise says

      March 26, 2023 at 9:53 pm

      Hi. I’ve been wanting to try this recipe for ages and finally made it today. I followed the recipe exactly and my batter was SUPER thick! I used 2 cups whole wheat flour. Not at all like any cake batter I’ve made before. Cake came out from the oven in 35 min. I think it may have needed less flour? Not sure how it’s going to taste.

      Reply

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