My Darling Vegan

Triple Chocolate Beet Cake

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A dark and moist Vegan Triple Chocolate Beet Cake cake topped with rich chocolate glaze for a delicious chocolate-y dessert.

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A dark and moist Vegan Triple Chocolate Beet Cake cake topped with rich chocolate glaze for a delicious chocolate-y dessert. #vegan #vegandessert #chocolate #cake #vegancake

Chocolate Beet Cake

Welcome to Virtual Vegan Potluck 2013!

Today marks the 4th Virtual Potluck (the second one I’ve participated in) with 146 bloggers from around the world, each contributing one awesome vegan recipes. From whereever you start, you can scroll through as many blogs as you would like using the “go back” and “go forward” buttons down below and I recommend you do, especially if you are looking for some new, delicious, and vegan Thanksgiving ideas.

If you’ve already been traveling through the Virtual Potluck, I hope your eyes have made room for dessert because I’ve brought you chocolate…

…to be exact.

This Vegan Triple Chocolate Beet Cake is so rich and unbelievable moist, all because of one very special ingredient: beets. Wait, don’t go running! The beet flavor in this cake goes completely undetected. But don’t take my word for it, take the word of all my friends. I brought this cake to an real-person potluck after the photo shoot and it was gobbled up before I could even hide a piece to take home for my midnight craving.

“It tastes just like chocolate cake.” One friend said to me.

“Yeah. That’s what it is.” I replied.

“But…it’s vegan?!”

Are there sweeter words for a vegan baker? I don’t think so. So dig in, give this Vegan Triple Chocolate Beet Cake a try. It’s perfect for all the chocolate lovers who are ready for something other than Pumpkin Pie at the Thanksgiving Table.

My Darling Vegan
Triple Chocolate Beet Cake

A dark and moist Vegan Triple Chocolate Beet Cake cake topped with rich chocolate glaze for a delicious chocolate-y dessert.

Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
5 from 4 votes
Triple Chocolate Beet Cake
Print
Course: Dessert
Cuisine: Vegan
Keyword: Chocolate Beet Cake
Servings: 16 servings
Calories: 347 kcal
Author: Sarah McMinn
Ingredients
Triple Chocolate Bundt Cake
  • 3 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups beet puree, 6-7 small beets
  • 1 cup warm water
  • 3/4 cup apple sauce
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
Chocolate Ganache
US Customary - Metric
Instructions
  1. Place beets in a large pot and cover with about 2 inches of water. Bring to boil. Reduce heat and simmer for about 30 minutes until beets are soft and can be easily pierced with a knife. Remove from heat, drain, and allow beets to cool for 15-20 minutes. Once cool enough to touch, remove skins and place in a food processor. Blend until smooth. Set aside.
  2. Preheat the oven to 350 degrees Fahrenheit. Spray a 10" Bundt pan and set aside.
  3. In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  4. In a separate bowl whisk together beet puree, apple sauce, water, canola oil, and vanilla extract. Add the wets to the dries and mix until just combined. Fold in the chocolate chips.
  5. Transfer to prepared Bundt pan and bake for about 45-60 minutes, until a knife inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 20 minutes. Flip out onto a cooling rack and cool completely.
  6. To make the Chocolate Ganache place chocolate chips in a small, shallow bowl. Heat coconut milk to a scald (you should see a skin form over the surface). Pour over chocolate chips and cover for 5 minutes. Gently stir together until the ganache is well combined and thickened. Pour over cooled cake and serve.
Nutrition Facts
Triple Chocolate Beet Cake
Amount Per Serving
Calories 347 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 2mg1%
Sodium 330mg14%
Potassium 217mg6%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 38g42%
Protein 4g8%
Vitamin A 45IU1%
Vitamin C 1.2mg1%
Calcium 52mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

Reader Interactions

Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

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Comments

  1. Annie says

    I have the cake in the oven right now! Pre-tasted the batter like I usually do, but it tasted kinda bitter (from the beets I assume). Hopefully this bitterness will be gone after baking, can’t wait to taste it! Even though I still have to wait an hour or so haha

    Reply

  2. Brij says

    I love to bake and needed a vegan recipe to take over to a vegan friend’s dinner party. I came across this recipe and figured I would give it a shot. And everyone LOVED it, including our non-vegan friends ( adults and children)!! It was a score! I only had 3 beets in the house so used extra unsweetened applesauce to make up for the difference and had no issue. Can’t wait to make this cake again! It will be replacing my regular chocolate cake recipe.

    Reply

  4. Doug says

    5 stars
    I make your cake recipe and it was amazing. Hard to believe that it contains beets. It’s a keeper. I saved to my Pinterest page for future use.

    Reply

  9. Sarah says

    This was an amazing recipe – better than other beetroot cake recipes I’ve tried, and it is possibly the best vegan cake recipe I’ve made! Fresh from the oven it had a brownie texture – a crunch to the outside, moist in the middle, a lovely crumb and deep rich chocolate flavour. Absolutely delicious. I make the ganache and it still tasted wonderful – and froze well. Thanks for a great recipe!

    Reply

  11. Mary Wasielewski says

    Hi! My mom just went full-on vegan, and I’m starting to plan for Thanksgiving. This recipe is high on the dessert list. BUT! She is also oil-free. I see that you’ve already included applesauce. Do you have any recommendations for how to eliminate the rest of that oil?

    Reply

  13. Jessie says

    5 stars
    I just made this cake. Although I am not vegan, I must say it looks, smells and tasted awesome. Very moist, tender crumb, very chocolatey.

    Reply

  14. Denise says

    5 stars
    I made this for my blog’s challenge. What a wonderful cake. Everyone I gave it to to try raved about it! Thank you so much for a great recipe to try.

    Reply

  15. joe says

    I was not happy with this recipe right after I made it, but the cake tastes better with each passing day (more chocolaty flavor) and now my 7 YO loves it!

    Reply

  16. John Donaldson says

    I needed to make a couple vegan cakes for a friends graduation. The recipe I got from my friend was god awful. I found this recipe and havent tasted it yet but it looks and smells fabulous. Thank you.

    Reply

  17. Emily says

    Do you think it would be okay to substitute coconut sugar? My husband cannot have cane sugar but I am dying to make this!

    Reply

    • Sarah says

      Unfortunately I have never baked with coconut sugar so I don’t know how it would affect the cake. You could Google coconut sugar to cane sugar conversion and see what it says. If you do try it let me know how it turns out!

      Reply

  19. Diane says

    Thanks for the recipe! Halved it to suit the amount of beets I had on hand, and it worked out nicely in a coconut-oil greased loaf pan. It was very moist and chocolately — though DH noted that he could still taste the beets (grimace); he is not a fan, so some of that might have been mind games.

    Reply

  21. Pixie says

    Amazing! Beets in chocolate cake? It actually does sound good – and the pictures – oh, my!! I need to take lessons! I called my photographer son over to look at the top picture, because I want that quality for my blog. I loved your answer, “Yeah, that’s what it is.” Non-vegan people are so funny. 😉

    Reply

  29. Lauren says

    Just absolutely gorgeous! Might give this a try for next week’s real life pre-Thanksgiving potluck! You are so talented, I’ve loved The Sweet Life since first glance.

    Reply

  33. Sarah says

    Sarah, do you think this would work as a layer cake, with two 8 inch cake pans? I need to do a “red velvet” layer cake for a Christmas party—I’m thinking this could be perfect!

    Reply

  35. A. Cook says

    Wow. Just wow. Chocolate’s flavors are enhanced by so many things (salt, vanilla, coffee, etc.) and I just totally get how the beets would work in this recipe. Beautiful cake!

    Reply

  42. Emma says

    This looks so good Sarah! I never used to be into chocolate cake as it was never chocolatey enough! (I was more of a vanilla girl) But this looks rich and dark enough even for me! That ganache on top is definitely the “icing on the cake” 🙂

    Reply

  43. luminousvegans says

    Going through all these delicious vegan desserts in the VVP, I’m thinking I could eat them all right now for breakfast. Your beautiful cake is no exception. The beets lend a “red-velvet” kinda touch to it. I don’t have a bundt pan, do you think this would work in a regular baker’s pan?

    Reply

    • Sarah says

      Thanks Ketty! It would work fine in a regular pan, but it would make more batter than you would need for a 9″. I would probably cut the recipe to 2/3 for a 9″ or do it in a 10″. I’m just about to go exploring through VVP. Can’t wait. Especially for your beet tartare.

      Reply