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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 8 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 servings
Calories: 347kcal
Author: Sarah McMinn


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
  • cup oil of choice
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Chocolate Ganache


  • 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.
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.


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