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Soft, fudgy, and perfectly sweet, this moist vegan beetroot chocolate cake is a very special dessert you can make out of beetroot. And I bet most people wouldn’t be able to taste it!

濃郁濕潤純素甜菜根巧克力蛋糕 Moist Vegan Beetroot Chocolate Cake

If you know me, you’d know I’m a big fan of beetroot. This pinky, sweet vegetable is not only good for making soups, and salads, but also perfect for making desserts. I’ve shared a Vegan Beet Chocolate Brownies recipe and one divine double-layer red velvet cake in my e-book (It’s in Chinese though, sorry). And now I think it’s time for some simple, yet still delicious, moist vegan chocolate cakes.

I use the plural form here because this recipe can make 4 mini chocolate cakes, or you can put all the batter in a 6-inch cake tin to make a bigger one. Just keep in mind that it will need to take a longer time to bake in the oven.

Watch How to Make It:

What’s special about this beetroot chocolate:

First, it got beetroot in it. I mean, that’s already special enough to not say more. But I will.
It’s super fudgy and moist, which makes it taste decadent, but trust me it’s really not very heavy and won’t make you feel sweet-sick afterward.
You can decide how “cooked” you prefer it to be. I like it a bit undercooked, so it’s like half-baked in the middle.
It’s 100% vegan, with no eggs, no dairy, and no animal products, which also saves you the worries about uncooked eggs or other stuff.

Ingredients You Need

You’ll need 12 ingredients in total. I think it’s not too bad for baking, especially when I count salt in as well.

white spelt flour, or all-purpose flour (UK: plain flour)
almond flour, or almond meal
coconut sugar, or light brown sugar
cocoa powder, unsweetened
baking powder
baking soda, in the UK it’s called bicarbonate of soda, just in case you didn’t know
salt, I personally like to use pink salt
extra-virgin coconut oil (I know, surprise, surprise)
dark chocolate, I personally recommend using 70% dark chocolate
pre-cooked beetroot, I bought the air-tight one from the grocery store
soy milk, or other plant-based milk
pure vanilla extract

How to Make Vegan Beetroot Chocolate Cake

This beetroot chocolate cake is fairly easy to make, just need to pay attention to a few details.

First, grease 4 small ramekins with some coconut oil. Or you can grease one 6″ cake tin and line the bottom with baking paper. Then preheat the oven to 180°C/360°F.

Then add spelt flour, almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt to a big bowl. Use a fork or whisk to mix them together evenly.
Melt the extra virgin coconut oil and dark chocolate together in a small bowl by using a bain-marie or a microwave. Let it cool down a bit.
In a food processor or blender, add the pre-cooked beetroot, soy milk, and vanilla extract. Blend until as smooth as possible.

Put a sieve over the flour mixture bowl. Pour the beetroot milk over and use a silicone spatula to press the beetroot mixture against the sieve. Most of the mixture should be able to go through. This step is important to make sure the cake got a smooth,
Use a fork or a whisk to mix them together evenly.
Add in the melted coconut oil and chocolate. Mix until all ingredients are incorporated.

Divide the mixture into the prepared ramekins. Even out the mixture by gently dropping each ramekin against the counter.
Place the ramekins on a baking sheet in the oven to bake at 180 °C for 10~12 minutes. To keep it moist, pay attention to them after 10 minutes. They should look dry on top, but not fully cooked.
Then transfer the ramekins onto a wire rack to cool for 2 minutes before removing them from the ramekins. If you want to have a super moist, half-baked experience, serve it immediately. After that, they will not be as moist as straight out of the oven, but still, they are delicious moist chocolate cakes in general.

How to Store Vegan Beetroot Chocolate Cake

Let them cool down completely and store them in air-tight containers at room temperature for 1-2 days, or 4 days in the fridge. For longer storage, store them in the freezer for 2 weeks. Let it defrost at room temperature before serving. It can be enjoyed at room temperature, or you can reheat it in the oven at 175°C/350°F for 5-8 minutes.

Questions You Might Have

I don’t have white spelt flour. Can I use other flour instead?

Yes, you can just use all-purpose flour (plain flour) instead. I haven’t tried this recipe with gluten-free plain flour, but I think it should work too.

Are there other substitutions for extra-virgin coconut oil?

I personally adore the texture and flavour of extra-virgin coconut oil so much that I wouldn’t change it personally. But if you have a hard time getting it, I’d say sunflower oil or other neutral oil would work similarly in this recipe as well.

How to cook beetroot if I can’t get the pre-cooked one?

To cook the beetroot, simply peel it and then put it in a small pot of boiling water and cook it until it’s super soft. It should take about 15~20 minutes depending on the size of the beetroot.

Final Words

This vegan beetroot cake is one of the things that you can make when you have many beetroots or want to sneak some vegetables into desserts, which, in my opinion, is always a good thing. And it’s so good that I think most people won’t be able to tell that it got beetroot in it.

I hope you will like this recipe and give it a try. Let me know if you have other questions or thoughts by commenting down below. You can also tag me on Instagram (@barrelleaf) if you make it! Happy baking (and eating)!

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