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!
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
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
Recipe
Double Chocolate Beetroot Cake [vegan, dairy-free]
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
- 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
- Preheat the oven to 350'F. Line an 8" round cake pan with parchment paper and grease around the side.
- 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.
- 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.
- 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.
- 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
- 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.
- Using an offset spatula, frost the cooled cake and serve.
Recipe Notes
Disclaimer: all recipes on this site are developed and tested in a Canadian kitchen with Canadian ingredients at normal elevation using an electric oven and stove. Results may vary.
Nutrition
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.
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Melissa Keyser says
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!
Heidi Richter says
Thanks, Melissa 😀 That sounds like an excellent plan xo
monika says
I bet it would work with mashed bananas - though decrease the milk in that case
Heidi Richter says
Bananas would work! If you give it a try, let me know!
Charlotte says
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?
Heidi Richter says
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
Carrrots will work
Monica says
I need to substituye the spelt flor, what can I use?
Heidi Richter says
Hi Monica! If you need to substitute, you can use all-purpose or whole wheat flour (or a mix of both) 🙂
Ming Louie Stein says
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!
Heidi Richter says
You're most welcome and that's wonderful to hear. I'm happy it worked out for you and you love it 🙂
monika says
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!
Heidi Richter says
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!
Simone says
Simply delicious!!!!!
Heidi Richter says
So glad you like it, Simone!
Steph says
Could this cake be made with chia eggs instead of flax meal? Thanks in advance!
Heidi Richter says
Hi 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
This 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
Thanks so much, Kelly! If you give it a go, let me know how you like it 🙂
Carmen says
Hello! Is there any chance to substitute the organic cane sugar with something else (stevia, xylitol or erythritol )? Thank you!
Heidi Richter says
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!
SD says
Love this recipe!
Heidi Richter says
😀
NV says
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?
Heidi Richter says
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.
Tala Parker says
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!
Heidi Richter says
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 🙂
Heidi Richter says
I'm so happy you like the recipe, Kasia! Thank you for sharing 🙂
Darci Thompson says
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.
Heidi Richter says
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 🙂
Shivangi says
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.
Heidi Richter says
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 🙂
Shivangi says
I added chocolate chips and named them 'Double Chocolate Beet Muffins', and voila!, my customers loved the muffins totally. Thanks again 🙂
Heidi Richter says
That's wonderful! Thank you so much for sharing that, Shivangi!
Darby says
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
Heidi Richter says
I'm so happy to hear you like the recipe, Darby! Thank you for leaving your lovely feedback!
Tiffany says
My cake didn’t rise . Shame! What do you think went wrong? I followed the recipe. Thanks
Heidi Richter says
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 🙂
Heidi Richter says
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 🙂
Shalini says
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..
Heidi Richter says
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.
Sapna says
I would love to try this recipe! Can i use eggs instead of flax meal and how many?
Heidi Richter says
Hi Sapna! I haven't tried it with eggs before so I can't be sure, but the equivalent should be 2 eggs.
Sapna says
great I'm going to try it right now! thanks
Heidi Richter says
Let me know how it works for you!
Katarina says
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 ??
Heidi Richter says
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 🙂
Julie says
So when making the ganache, you say to leave it for 40-50 mins - is that on heat? Many thanks for your reply.
Heidi Richter says
Hi Julie! The ganache is left to thicken at room temperature. Hope this helps!
Heidi
Lisa says
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!
Heidi Richter says
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!
Tara says
My beetroot cake did not rise at all was very dry very disappointing
Heidi Richter says
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!
R Miore says
Simply delicious!!!
Heidi Richter says
I'm so happy to hear you like the recipe!
Rubi kaur says
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.
Cait says
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!
Heidi Richter says
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!
Kim says
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.
Heidi Richter says
I’m so happy to hear the feedback, Kim! Thank you so much for making my recipe! HBD!
-heidi
Totsi says
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.
Heidi Richter says
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 🙂
Loura says
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.
Heidi Richter says
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 🙂
Isabella says
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!
Heidi Richter says
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!
Alex says
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!
Heidi Richter says
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!
Hanka says
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.
Heidi Richter says
Hi Hanka! The cake stands roughly about 3.5" high.
loren says
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?
Heidi Richter says
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.
Kate says
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.
Heidi Richter says
I am so delighted to hear it, Kate! Happy birthday 🙂
Diana says
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 😉
Heidi Richter says
Thank you for making my recipe, Diana, and I hope the kiddos love it too 🙂
Daniela says
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!
Heidi Richter says
I am beyond thrilled to hear it, Daniela 🙂
Minka says
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!
Heidi Richter says
So amazing! Thank you for sharing your feedback!
Kira says
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.
Heidi Richter says
That's so wonderful to hear! Thank you so much for sharing your feedback and sharing my recipe with others 🙂 All the best, Kira!
Kira says
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!
Heidi Richter says
I am thrilled to hear the feedback, Kira 🙂 Thank you for making my recipe!
jackie says
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.
Heidi Richter says
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.
Yolanda says
Simply amazing cake!
Thanks so much for the recipe
Heidi Richter says
I'm so glad you like it, Yolanda 🙂
Harpreet says
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!
Heidi Richter says
So glad to hear it, Harpreet!
Robin says
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!
Heidi Richter says
I'm so happy to hear it, Robin! Thanks for sharing your feedback 🙂
Kelly Hubbard says
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!?
Jenn says
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.
Heidi Richter says
That's so great to hear, Jenn! Thanks so much for sharing that and choosing to make my recipe 🙂
Janeeta Prakash says
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 🙂
Heidi Richter says
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 🙂
Àfrica says
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!
Heidi Richter says
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 🙂
Francesca says
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
Heidi Richter says
I'm so happy you hear it! Thank you for making my recipe, Francesca!
Brenda says
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!
Heidi Richter says
Thank you so much for the lovely feedback, Brenda! It's one of my favourite recipes 🙂
Louise says
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.
Emma says
Made a two tiered version of this with a chocolate buttercream recipe I found on another website. The cake is so moist and tastes delicious (and I just can’t seem to like beets on their own - but I’m cool with getting my beets through chocolate cake lol)
Heidi Richter says
That's awesome to hear 😀 So glad you like the recipe, Emma!
Leela says
I made this cake for my daughter’s 6th birthday. It was delicious! Already sent the recipe to one of our friends from the bday party. I made it double layer and added a raspberry coconut cream frosting as well plus whipped cream. I made it with a combo of red and chiagga beets and oat milk.
Heidi Richter says
That's wonderful to hear and sounds amazing with the raspberry coconut cream! Thank you for sharing, Leela 🙂