Vegan chocolate beet cake is super moist and has a fudgy brownie-like texture. It's great to make for birthdays or any special occasion that calls for a decadent cake. The chocolate glaze on top is totally optional, but adds a nice touch to the cake.
Chocolate Beet Cake [Vegan]
For the Chocolate-Beet Cake:
- 2 cups all-purpose flour
- 11/4 cups sugar
- 1/2 cup Dutch processed cocoa powder
- 1/2 teaspoon salt
- 11/2 teaspoon baking soda
- 2 tablespoons egg replacer powder whisked in 6 tablespoons water
- 1/4 cup canola oil
- 3/4 cup warm almond milk (or non-dairy milk or just use water)
- 1 teaspoon pure vanilla extract
- 3-4 medium beets, peeled and chopped
For the Chocolate Glaze:
- 1 cup bittersweet or semi-sweet vegan chocolate chips
- 1 tablespoon coconut oil
Combine chopped beets with water in a saucepan; bring to a boil. Lower the heat to simmer and cook till the beets are very tender, this will take about 30~40 minutes. Drain and let cool. Puree the beets until very smooth.
Preheat the oven to 350°F. Lightly grease a 8-inch round pan that is at least 2-inch deep. Line the bottom of the pan with parchment and spray it with cooking spray.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
Stir in egg replacer mixture, canola oil, warm almond milk (or warm water), 11/4 cups of pureed beets and vanilla extra. Mix well until combined.
Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 15~20 minutes in the pan before turning it out onto a wire rack to cool completely.
Melt the chocolate chips in a microwave chips until melted. Do this in bursts of 30 seconds, mix and then heat again until the chips are completely melted. Stir in the coconut oil and mix well.
Once the cake is cool, pour the glaze on top and spread it out with a knife.