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
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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.
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
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.
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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