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.
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.
Servings: 16 servings
Calories: 347 kcal
Author: Sarah McMinn
- 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.
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.
- Generously spray your cake pans. We do not want any of this delicious cake sticking to its edges.
- 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.
- 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.
- 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.