A dark and moist Vegan Triple Chocolate Beet Cake cake topped with rich chocolate glaze for a delicious chocolate-y dessert.
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.
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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.
A dark and moist Vegan Triple Chocolate Beet Cake cake topped with rich chocolate glaze for a delicious chocolate-y dessert.
- 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
- 1/2 cup canned coconut milk
- 1/2 cup chocolate chips
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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.
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Preheat the oven to 350 degrees Fahrenheit. Spray a 10" Bundt pan and set aside.
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In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
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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.
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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.
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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.
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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?
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.
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” 🙂
When I was younger I was’t a chocolate fan either. But then I learned the error of my ways and I’m making up for it now!
“real-person potluck” hahahahaha
Your photos are gorgeous!
The blog behind you didn’t post so you might want to change your go back button link to http://michellestinykitchen.blogspot.co.uk/2013/11/virtual-vegan-potluck.html
🙂
Thanks Poppy! I noticed there was no post there, so I will change it. Thanks for the link!
I so want to eat this whole thing right now. All i have to do is tweak it into a gluten free mix and i’m sure i’ll be real happy xx
OK – that looks so delicious. Just printed out – can’t wait to try. Thanks for sharing!
Wow! I don’t usually get excited about cakes, especially chocolate ones (I know, I’m weird…) but I bet the beets keep it from being too dry and make it more flavorful… and the coconut milk ganache over the top looks divine!
The beets do wonders to this cake! I’m thinking beets should be essential for cake baking.
This looks delicious! I fixed my link! Sorry for the delay, I was having a problem with my internet connection.
Cool! I’m glad to have found your blog!
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!
Been looking forward to your post :-). Yep, it taste just like chocolate cake!
Thank you for being a part of the Potluck!
Thanks for putting it all together, Annie. Great job!
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!
I think it would be the right amount of batter for 2 8″ pans. And a great idea for your Christmas party!
Oh my gosh Sarah, that texture and that deep color of the cake are so gorgeous. perfectly and beautifully done!
Thanks, Richa!
Yum, I love chocolate and beets 🙂 some time ago I made a chocolate beetroot brownie, which was so good. I have to make this glutenfree^^
Four of my favourite things! Chocolate, chocolate, chocolate ganache, and beetroot! Fantastic! 🙂
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.
Thanks Lauren, you’re so sweet. It keeps me going when I get comments like yours.
Woah, lady! That cake looks so rich and delectable and perfect! I wish we were neighbors so I could pop over for a slice! 🙂
I often wish we were neighbors, Kristy 🙂
Haha, I love your response, “Yeah, that’s what it is. ” 😉 This looks fabulous. I have never made a beet cake before, but I keep hearing about them! I do love beets….
Oh, you gotta try it! It makes the most moist cake ever!
Beautiful as usually Sarah! Now this is exactly how I like to eat beets, hidden a inside soft decadent chocolate cake! I can see why your friends gobbled it up so fast.
Yes. It’s one of my favorite ways to eat beets!
Beautiful pictures! Who doesn’t love cake?:)
mouthwatering photos and gorgeous plating as well…no bundts about it 🙂
Love bundt cakes – wish I had a slice of this right now!
This is a beautiful cake, I can’t believe it has beets in it! Happy VVP!
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. 😉
Thanks Pixie! The beet flavor is totally hidden and just creates amazing texture for cake. You should try it sometime!
You really can’t go wrong when the words “triple chocolate” are involved. This cake looks divine!
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.
thank you so much for this great recipe. i tried it and it was the best vegan cake i ever ate 🙂
Thanks Daniela! I’m glad you liked it. Thanks for taking the time to share.
Do you think it would be okay to substitute coconut sugar? My husband cannot have cane sugar but I am dying to make this!
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!
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.
Thanks, John. I hope you and your friends enjoy it!
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!
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.
I’m glad it was a hit! Thanks for letting me know.
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.
Please send this recipe to my email so I can share it by email..Thanks..great cake!
I used frozen organics beets.
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?
Hi, how can i substitute sugar in this beautiful cake ? it looks amazing but i don’t eat sugar
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!
Thanks for sharing! I’m so glad to hear it
Love it, making it a second time now for staff. Need to use vegan chocolate chips for truly vegan.
I have pickled grated red beets, they are basically puréed! Do you think they will work??
Weird question, but is there a substitute for the apple sauce?
You could try another fruit or vegetable purée. Pumpkin would work well.