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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 minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 20 minutes 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

@mydarlingvegan on Instagram
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!
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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.

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

Reader Interactions

Comments

  1. Doug says

    January 14, 2019 at 4:08 am

    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
  2. chez says

    October 25, 2018 at 9:22 am

    can you use pre-cooked beetroot? not in vinigar, but the stuff that comes pre-packed?

    Reply
    • Sarah says

      October 25, 2018 at 9:59 am

      That should work fine.

      Reply
    • Sarah says

      October 25, 2018 at 10:00 am

      Yeah, that would be fine.

      Reply
  3. Yuri says

    August 10, 2018 at 7:03 am

    Weird question, but is there a substitute for the apple sauce?

    Reply
    • Sarah says

      August 15, 2018 at 7:17 am

      You could try another fruit or vegetable purée. Pumpkin would work well.

      Reply
  4. Kim says

    March 07, 2018 at 5:41 pm

    I have pickled grated red beets, they are basically puréed! Do you think they will work??

    Reply
  5. Lisa says

    November 19, 2017 at 1:05 pm

    Love it, making it a second time now for staff. Need to use vegan chocolate chips for truly vegan.

    Reply
  6. Sarah says

    August 05, 2017 at 8:36 am

    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
    • Sarah says

      August 05, 2017 at 8:42 am

      Thanks for sharing! I'm so glad to hear it

      Reply
  7. Ana says

    October 05, 2016 at 4:32 pm

    Hi, how can i substitute sugar in this beautiful cake ? it looks amazing but i don't eat sugar

    Reply
  8. Mary Wasielewski says

    September 06, 2016 at 11:31 am

    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
  9. juju says

    February 07, 2016 at 9:23 pm

    5 stars
    Please send this recipe to my email so I can share it by email..Thanks..great cake!
    I used frozen organics beets.

    Reply
  10. Jessie says

    August 14, 2015 at 6:07 pm

    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
  11. Denise says

    February 15, 2015 at 7:01 pm

    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
    • Sarah says

      February 16, 2015 at 8:39 am

      I'm glad it was a hit! Thanks for letting me know.

      Reply
  12. joe says

    September 03, 2014 at 10:47 am

    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
  13. John Donaldson says

    June 03, 2014 at 6:10 pm

    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
    • Sarah says

      June 03, 2014 at 9:32 pm

      Thanks, John. I hope you and your friends enjoy it!

      Reply
  14. Emily says

    February 13, 2014 at 6:58 am

    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

      February 13, 2014 at 6:06 pm

      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
  15. daniela ehrsam says

    February 06, 2014 at 10:56 am

    thank you so much for this great recipe. i tried it and it was the best vegan cake i ever ate 🙂

    Reply
    • Sarah says

      February 06, 2014 at 11:24 am

      Thanks Daniela! I'm glad you liked it. Thanks for taking the time to share.

      Reply
  16. Diane says

    January 26, 2014 at 4:23 pm

    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
  17. Keely @ Gormandize says

    December 01, 2013 at 4:38 am

    You really can't go wrong when the words "triple chocolate" are involved. This cake looks divine!

    Reply
  18. Pixie says

    November 30, 2013 at 3:28 pm

    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
    • Sarah says

      November 30, 2013 at 7:18 pm

      Thanks Pixie! The beet flavor is totally hidden and just creates amazing texture for cake. You should try it sometime!

      Reply
  19. Anna {Herbivore Triathlete} says

    November 30, 2013 at 7:18 am

    This is a beautiful cake, I can't believe it has beets in it! Happy VVP!

    Reply
  20. Laura says

    November 24, 2013 at 7:14 pm

    Love bundt cakes - wish I had a slice of this right now!

    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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