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Home » Recipes » Vegan Desserts » Cakes & Cupcakes » Triple Chocolate Beet Cake

Triple Chocolate Beet Cake

by Sarah McMinn / Posted: November 15, 2013 / Updated: December 7, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 1 hr 20 mins

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You're going to love this Vegan Chocolate Cake. It's made with beets for an added moisture that is unbeatable! Topped with rich chocolate glaze, this is a chocolate lover's dream.
You're going to love this Vegan Chocolate Cake. It's made with beets for an added moisture that is unbeatable! Topped with rich chocolate glaze, this is a chocolate lover's dream.
You're going to love this Vegan Chocolate Cake. It's made with beets for an added moisture that is unbeatable! Topped with rich chocolate glaze, this is a chocolate lover's dream.
You're going to love this Vegan Chocolate Cake. It's made with beets for an added moisture that is unbeatable! Topped with rich chocolate glaze, this is a chocolate lover's dream.

You're going to love this Vegan Chocolate Cake. It's made with beets for an added moisture that is unbeatable! Topped with rich chocolate glaze, this is a chocolate lover's dream.

Slice of vegan bundt cake on a white plate

This post was originally published on 11/15/2013.

This vegan chocolate cake is a chocolate lover's dream! It is rich, decadent, and, thanks to a secret ingredient, ultra moist.

What makes it so good?

Beets! Beets add so much moisture to this recipe and give this cake a velvety decadent texture that is unbeatable. It’s the perfect chocolate Bundt cake to celebrate the holidays with!

Baking it in a Bundt cake makes this dessert look beautifully festive. It’s sure to impress any guests and cap off your celebration perfectly!


Table of Contents show
Ingredients & Substitutions
Step-by-Step Instructions
Serving And Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Cake Recipes
Triple Chocolate Beet Cake
Triple Chocolate Bundt Cake
Chocolate Ganache

Ingredients & Substitutions

The best part about this cake is that it's made with easy-to-find ingredients that you likely already have on hand! Plus it's a great way to use up your beets this holiday season.

Here is everything you need.

Ingredients for bundt cake on a concrete countertop

Disclosure: This post may contain affiliate links.

Ingredient Notes

  • All-Purpose Flour - For a gluten-free cake, you can use a 1:1 gluten-free flour blend. (<<affiliate link)
  • Cocoa Powder - I always prefer Dutch as it is a bit smoother and less acidic but regular cocoa powder works as well.
  • Granulated Sugar - Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
  • Beet Puree - This recipe uses 3-4 small beets. You can also use beet puree for a quicker assembly.
  • Applesauce - The applesauce acts as the binder for this cake. You can’t taste the applesauce but if you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
  • Oil - I recommended avocado or olive oil. You could also use melted coconut oil or vegetable oil.
  • Canned Coconut Milk - You could use any type of non-dairy milk if you don’t have coconut milk, but your ganache will be slightly less thick and rich.

Step-by-Step Instructions

Step One - Boil and process the beets

In large pot, place the beets and cover them with about 2 inches of water over top. Bring the pot to a boil and then reduce the heat to a simmer for about 30 minutes or until the beets are soft and you can easily pierce them with a knife or fork. Remove the pot from the heat, drain, and then allow the beets to cool for about 15 to 20 minutes.

Boiled and puréed beets

Once they are cool to the touch, remove their skins using a peeler. Place the beets in a food processor and blend until smooth.

Step Two - Make the batter

Once the beets are pureed, preheat your oven to 350 degrees F. Next, spray a 10” bundy pan with non-stick spray and set it aside.

Flour, sugar, and cocoa powder in a large glass bowl

In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a smaller bowl, whisk the beet puree, apple sauce, water, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until the batter is just combined. Fold in the chocolate chips.

Puréed beets poured into dry ingredients

Step Three - Bake the cake

Pour the batter into the prepared bundt pan and bake for about 45 to 60 minutes or until a toothpick comes out clean when inserted in the middle of the cake.

Bundt cake batter in a bundt pan

Allow the cake to cool for about 20 minutes before removing from the pan. Once it is removed from the pan, allow it to cool completely before pouring on the chocolate ganache and serving.

Step Four - Make the ganache

Finished cake on a glass cake stand with chocolate ganache poured over it.

For detailed instructions, you can follow these instructions. Ganache is easy to make. Place the chocolate chips or bars in a small to medium sized bowl. Bring the milk to a scald, pour over the chocolate, and mix to combine.

Slice of vegan bundt cake on an offset spatula

Serving And Storing

Serving - Vegan chocolate bundt cake is a decadent dessert perfect for to share for the holidays or as a nightly dessert. I recommend serving it with a vegan whipped cream, fresh fruit like strawberries, or vegan ice cream.

Storing - Store the bundt cake for about 5 days on the counter. To store it, place it in a large, airtight container. You can also freeze this cake for up to three months. When ready to serve, pull it out and let it thaw for at least 60 minutes.

Tips and Tricks

  1. Generously spray your cake pans. We do not want any of this delicious cake sticking to its edges.
  2. Do not open the oven door while the cake is baking. This causes the structure to fall leaving you with a dent in the middle of your cakes. You can check for doneness after 45 minutes.
  3. Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake the last 10 minutes.
  4. Let the cake cool at least 20 minutes in the cake pans before turning it onto a wire cooling rack to cool completely. Let the cake cool completely before topping with chocolate ganache.

Frequently Asked Questions

Can this recipe be made into a loaf?

Fore sure. This batter makes two 9x4 loaf pans. Bake them for 40 minutes before checking for doneness.

Can this Cake be Made in Advance?

Yes! This vegan cake can be made in advance. To do this, bake the cake according to the instructions. Once the cake is cool, wrap it tightly in plastic wrap and place it in the freezer. This cake can be frozen for up to 2 months. When ready to serve, let the cake thaw at room temperature for 1-2 hours.

Can I make this recipe gluten-free?

Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. (<<affiliate link). That is the only gluten-free flour I’ve tried for this cake but I’m sure other 1:1 ratio flours would work as well.

Do I need to use beets?

While I do recommend beets, you can substitute them for another fruit or vegetable puree such as applesauce, pumpkin, or squash purée.


More Vegan Cake Recipes

  • Vegan Cranberry Orange Pound Cake
  • Vegan Lemon Cake with Cream Cheese Buttercream
  • Vegan Chocolate Cupcakes with Chocolate Buttercream
  • Best-Ever Vegan Vanilla Cupcakes

Check out all my vegan cake and cupcake recipes for more inspiration.

Slice of vegan bundt cake on a white plate

Triple Chocolate Beet Cake

You're going to love this Vegan Chocolate Cake. It's made with beets for an added moisture that is unbeatable! Topped with rich chocolate glaze, this is a chocolate lover's dream.
5 from 10 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 servings
Calories: 347kcal
Author: Sarah McMinn

Ingredients

Triple Chocolate Bundt Cake

  • 3 cup all-purpose flour
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • 2 cups beet puree, 4-5 small beets
  • 1 cup warm water
  • ¾ cup applesauce
  • ⅓ cup oil of choice
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Chocolate Ganache

  • ½ cup canned coconut milk
  • ½ cup chocolate chips
US Customary - Metric

Instructions

  • 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.

Notes

Serving and Storing – Vegan chocolate bundt cake is a decadent dessert perfect for to share for the holidays or as a nightly dessert. I recommend serving it with a vegan whipped cream, fresh fruit like strawberries, or vegan ice cream. Store the bundt cake for about 5 days on the counter. To store it, place it in a large, airtight container. You can also freeze this cake for up to three months. When ready to serve, pull it out and let it thaw for at least 60 minutes.
Make in Advance - To do this, bake the cake according to the instructions. Once the cake is cool, wrap it tightly in plastic wrap and place it in the freezer. This cake can be frozen for up to 2 months. When ready to serve, let the cake thaw at room temperature for 1-2 hours.
Recipe Tips
  1. Generously spray your cake pans. We do not want any of this delicious cake sticking to its edges.
  2. Do not open the oven door while the cake is baking. This causes the structure to fall leaving you with a dent in the middle of your cakes. You can check for doneness after 45 minutes.
  3. Bake until a toothpick inserted in the middle comes out clean. If the cake starts to get dark around the edges, you can cover it with tin foil to bake the last 10 minutes.
  4. Let the cake cool at least 20 minutes in the cake pans before turning it onto a wire cooling rack to cool completely. Let the cake cool completely before topping with chocolate ganache.
Variations - This batter makes two 9×4 loaf pans. Bake them for 40 minutes before checking for doneness.

Nutrition

Calories: 347kcal | Carbohydrates: 60g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 330mg | Potassium: 217mg | Fiber: 3g | Sugar: 38g | Vitamin A: 45IU | Vitamin C: 1.2mg | Calcium: 52mg | Iron: 2.2mg

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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.

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Reader Interactions

Comments

  1. Rosa says

    December 28, 2022 at 10:19 am

    5 stars
    This is now my go-to chocolate cake recipe.
    This is my third time making it quick and so tasty. I made it for a granddaughter who is vegan, and everyone else loved it.
    Thank you for sharing.

    Reply
  2. Serena says

    February 03, 2022 at 10:21 am

    5 stars
    Best chocolate cake I've ever made!!! Thank you for sharing.
    I'm gonna make it again and again and again 🙂

    Reply
  3. Gina Swenson says

    January 15, 2022 at 6:35 pm

    5 stars
    This is the best and moist cake I've ever baked. I've made this twice and each time it came out brilliantly. The second time I added cinnamon and cayenne to make it into a Mexican Chocolate Cake. So fab! So pretty.

    Reply
  4. V says

    May 12, 2021 at 11:53 am

    Hi
    Can I make this in any other pan ?
    Besides a 10" bundt pan or 2 9x4 loaf pans ?
    Also, can this be made into muffins ?

    Reply
  5. Inna says

    February 14, 2021 at 11:45 am

    Wonderful recipe. What chocolate chip do you use/recommend? Thank you

    Reply
  6. V says

    January 08, 2021 at 7:47 am

    Hello ?
    Just wanted to let you know , I made this cake for my daughters birthday dinner and it was simply divine ! I followed the recipe to the T !
    Really love your recipes ❤
    Thank you so much for sharing ?

    Reply
  7. Sandra says

    December 14, 2020 at 11:06 am

    Can this be made gluten free and without rice flour?

    Reply
  8. Emily Constantini says

    August 25, 2020 at 4:18 pm

    Are there any suggestions for a sugar substitute as well as a gluten free flour substitute? Thank you!

    Reply
    • Sarah McMinn says

      August 26, 2020 at 9:00 am

      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.

      Reply
      • Andreina says

        December 14, 2020 at 9:21 am

        I’d love to make this cake! Can I use whole wheat flour for this recipe?

        Reply
        • Sarah McMinn says

          December 16, 2020 at 2:24 pm

          You could use up to 50% whole wheat flour without it affecting the texture too much

          Reply
  9. Angelica M Oses says

    August 17, 2020 at 3:27 pm

    5 stars
    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

    Reply
  10. Tracy says

    July 08, 2020 at 11:23 am

    5 stars
    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.

    Reply
  11. Annie says

    August 21, 2019 at 8:54 am

    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
  12. Brij says

    February 19, 2019 at 10:16 am

    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
  13. Alicia says

    January 29, 2019 at 8:53 am

    This is hands down one of the best chocolate cakes I've ever made! Awesome recipe! Thank you

    Reply
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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

More about me →

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