Vegan Chocolate Beet Cake

Ingredients

Attention, for the vegan beet cake, you need lemon juice and apple cider vinegar; in combination with baking soda, the vegan chocolate cake rises really best without eggs. Apart from that, you can change the recipe a bit. From the basic dough, you can bake, for example, vegan beet muffins or vegan beet brownies. Only the baking time is a bit shorter.

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Low Carb Apple Muffins

Moist low carb protein muffins with apples and cinnamon that are all sugar- and flour-free.

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If you want the beet cake to be sugar-free, just use "brown xylitol". For a glutenfree beetroot cake, you'll need a glutenfree flour mix like this. By the way, using pre-cooked organic beet saves the tubers' time-consuming and color "joyful" preparation.

How to make the Vegan Chocolate Beet Cake

Let's get started with this special chocolate cake recipe: First of all, cut the "special ingredient" – the beet – into small pieces and puree with the sugar. There shouldn't be chunks left. Preheat the oven to 350°F/175°C. Grease a small springform pan and dust with a bit of cocoa.

Now, mix flour, cocoa, baking powder, baking soda and salt in a bowl. After this, whisk together vegetable milk, oil, apple cider vinegar, lemon juice and vanilla extract and add to the beet purée. Add the wet ingredients to the dry ingredients and mix everything briefly but vigorously to form a homogeneous dough. Then, pour into the prepared pan and smooth out. Bake for approx. 35-40 minutes. If it's necessary, test with chopsticks: the cake may still be slightly moist inside.

Top Tip

I sweetened the vegan beet chocolate cake rather subtly with cane sugar. If you like it sweeter, you can still apply a thick chocolate icing. Simply melt some dark chocolate coating in a hot water bath and cover the cake with it.

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Vegan Chocolate Beet Cake

An unusual ingredient makes this chocolate cake without butter, eggs or milk extra moist. You are guaranteed not to taste the beet - simply delicious!

Prep Time15 minutes mins

Baking Time35 minutes mins

Calories: 172kcal

Equipment

• 1 small springform pan (7.9 in/ 20 cm)

Ingredients

• 130 grams (⅔ cup) cane sugar, or brown sugar or xylitol
• 220 grams (1 ⅘ cups) all-purpose flour
• 30 grams (⅓ cup) baking cocoa
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract
• 1 pinch salt
• 100 milliliters (7 tablespoons) oat milk, or soy milk
• 150 milliliters (10 tablespoons) sunflower oil
• 1 teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• 200 grams (1 ½ cups) beet, pre-cooked and vacuumed

Instructions

• Cut the beet into small pieces and puree with the sugar, so no chunks are left. Preheat the oven to 350°F/175°C. Grease a small springform pan and dust with a bit of cocoa.
• Mix flour, cocoa, baking powder, baking soda and salt in a bowl. Whisk together vegetable milk, oil, apple cider vinegar, lemon juice and vanilla extract and add to the beet purée.
• Add the wet ingredients to the dry ingredients and mix everything briefly but vigorously to form a homogeneous dough. Pour into the prepared pan and smooth out. Bake for approx. 35-40 minutes. If necessary, test with chopsticks, but the cake may still be slightly moist inside.

Notes

• You can cover the baked and cooled cake with chocolate icing if you like. To do this, chop 150 grams of dark chocolate coating, melt in a hot water bath and spread it over the cake.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

Instead of one cake, you can also bake about 12 muffins with the same amount of ingredients. Baking time is just under 20 minutes.