Vegan Chocolate Beet Cake

Think beets are just for salads?  Think again!  Beets make a wonderful addition to a chocolate cake to give it moisture and you would never even know that they are in there!  The recipe I am sharing with you today is for a gluten free, vegan chocolate cake that tastes just as good as a regular chocolate cake so you would not even know.  It is pretty simple to make, and is perfect for a Birthday of a loved one with an allergy to gluten, dairy or nuts because it does not contain any of the three.  I top it off with a simple vanilla frosting, but if you wanted to make a chocolate frosting, include about 1/4 cup cocoa powder in with the other ingredients.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan. Whisk flour, cacao powder, baking soda, sea salt, and sugar in a large bowl to blend well. In a food processor, combine beets, oil, coconut milk, and vanilla extract together in a food processor and process until smooth, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 20-25 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely.Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a high speed blender or food processor and blend until smooth. With the motor running, add the coconut butter slowly through the feed tube, just until it thickens up then place in a bowl in the refrigerator until ready to frost (if it clumps up at all during this process, continue to blend until it warms up and the clumps go away. Then pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream (this may take anywhere from 1/2 hour to an hour depending on how warm it has gotten). When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second. Spread frosting over the top and down the sides of the cake. Store any leftover cake in the refrigerator.***if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans. They will take twice as long to bake.


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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Dessert

Skill Level

  • Intermediate
  • Moderate