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Chocolate Beet Cake
[Vegan]

MV By: Maikki Vasala

Author Bio

Hi, I'm Maikki Vasala, a Finnish foodie and food blogger. I love green tea, fresh bread, sunny... Read More

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Punajuurisuklaakakku — Malaysian Chocolate Beet Cake

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Chocolate Beet Cake [Vegan]

Dairy Free

This chocolate cake includes pureed beets which add a layer of earthiness to its rich flavor. Dark red pomegranate seeds and a raspberry glaze add yet another layer of complexity, resulting in a cake like no other.

Ingredients You Need for Chocolate Beet Cake [Vegan]

For the Wet Ingredients:

Scant 1/4 cup neutral tasting vegetable oil
1/3 cup, plus 1 tablespoon beet puree
1/2 cup, plus 2 tablespoons water
1/2 cup, plus 2 tablespoons sugar
1/2 vanilla bean (seeds only)

For the Dry Ingredients:

1 1/4 cups cake flour
1/3 cup, plus 1 tablespoon cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar

For the Raspberry Glaze:

About 2 tablespoons liquid from defrosted raspberries + water as needed
About 3/4 cups powdered sugar
A handful of pomegranate arils, for topping

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How to Prepare Chocolate Beet Cake [Vegan]

Preheat oven to 350°F Line the bottom and sides of a 7-inch spring-form pan with parchment paper (brush the sides of the pan with some vegetable oil to attach the paper).
Combine wet ingredients and sugar. Stir the mixture until sugar is completely dissolved. Halve vanilla bean lengthwise and scrape vanilla seeds out to add to wet ingredients.
Combine dry ingredients. Sift them to another bowl to ensure that there are no lumps.
Sift one-third of the dry ingredients to wet ingredients and mix well. Add rest of the flour mixture in two batches mixing the batter between each addition. Mix the batter thoroughly but avoid excess stirring. Finally, add vinegar to the batter and mix.
Pour cake batter into cake pan and bake it 30–35 minutes (until wooden stick inserted in the middle comes out somewhat clean). After baking, let the cake cool in the pan for 15 minutes. After 15 minutes, remove the cake from the pan and let it cool completely.

To Decorate:

When the cake has cooled, level the top with knife.
Invert the cake and set it on a cake stand or plate (the bottom is now facing upwards).
Make the glaze: Combine raspberry juice and splash of water in a cup (proportions of juice and water depend on the desired shade of pink). Add powdered sugar to raspberry liquid until glaze is rather thick, but still pourable.
Spoon raspberry glaze over the cake. Spread it with spatula or knife so that the glaze will drip a little bit to the sides of the cake as well. Decorate the cake with pomegranate arils.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.