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.
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.
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
- 3 cup all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 cups beet puree, 4-5 small beets
- 1 cup warm water
- 3/4 cup applesauce
- 1/3 cup oil of choice
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1/2 cup canned coconut milk
- 1/2 cup chocolate chips
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.
Preheat the oven to 350 degrees Fahrenheit. Spray a 10" bundt pan and set aside.
In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate 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.
Pour the batter into the prepared Bundt pan and bake for about 45-60 minutes, until a toothpick 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.
Follow these instruction to make the Chocolate Ganache. Pour over cooled cake and serve.
Emily Constantini says
Are there any suggestions for a sugar substitute as well as a gluten free flour substitute? Thank you!
Sarah McMinn says
I would use a 1:1 baking flour blend, like Bob’s Red Mill for a gluten-free option. This guide might help give you ideas for a sugar substitute.
Angelica M Oses says
I love this cake this is the 3rd time I make it , a good way to get all my family to eat beets.
If I want to make cupcakes for how long should I cook them 30 min? Or less.
Thank you
Tracy says
From tasting the batter (as you do) I was concerned about how it would taste, but once cooked it was a delicious, moist, rich cake. It’s not a soft “sponge” cake, more of what my mum calls a “pudding” cake, a little heavy. FYI, I used tinned beetroot. It took a little over an hour to cook. The icing really sets it off. I will be making this again and my husband (not a vegan) will help me eat it again.
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
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.
Alicia says
This is hands down one of the best chocolate cakes I’ve ever made! Awesome recipe! Thank you