This vegan Orange & Beetroot Chocolate Cake is moist and delicious. Very chocolatey, it melts in the mouth.
This vegan Orange & Beetroot Chocolate Cake is moist and delicious. Very chocolatey, it melts in the mouth and is one of my daughter’s favourite cakes.
Beetroot is an incredibly versatile vegetable. It brings moisture and structure to this delicious recipe.
You will not taste the beetroot that keeps this cake perfectly moist.
How to make this vegan beetroot chocolate cake
This is a very straightforward recipe that, aside from beetroot and chocolate, contains two essential ingredients: chia eggs and vegan buttermilk.
I use chia seeds as an egg replacement. To make the chia eggs, all you need to do is mix 2 Tbsp of ground chia seeds with 6 Tbsp of water and let it stand for 10 mins until it the mixture has a gelatinous consistency.
I also use vegan buttermilk to make this beetroot chocolate cake moist and tender. Vegan buttermilk is a simple mix of non-dairy milk with some vinegar that needs to stand aside for 10 minutes or so.
You will need a blender to purée the cooked beetroot.
For the rest, all you have to do is mix the wet ingredients and dry ingredients separately and then combine them together before baking in the oven.
The ganache is made by melting some chocolate with almond milk in a pan. Once cooled spread it all over the cake and leave the beetroot chocolate cake to cool until the ganache sets.
This cake can be made one day ahead and kept in an airtight container or dome. On a hot day, make sure to keep the cake cool so the ganache does not melt.
Tips & substitutions
You can use orange extract, Grand Marnier or any other orange liqueur. Vanilla extract also works well (use also 2 tablespoons).
You can make it a day ahead so the ganache has time to set.
Adding vegetables to cakes
I love incorporating vegetables into desserts, and one delicious example is beetroot chocolate cake. The natural sweetness and vibrant colour of beets make them a perfect addition to chocolate cake batter, resulting in a moist and flavorful dessert that also packs a nutritious punch. Plus, it’s a great way to sneak some veggies into your diet!
Here are some more unusual recipes you might want to look out for: Chocolate, Orange & Watercress Brownies with Chocolate Ganache Topping by Love Watercress, Ginger & Chocolate Beetroot Muffins [vegan], or Pumpkin Bread [vegan].
Here are more vegan chocolate dessert recipes you may like to try:
- DREAMY CHOCOLATE MOUSSE [VEGAN] [GLUTEN FREE]
- VEGAN CHOCOLATE CHIP COOKIES
- GINGER CHOCOLATE MOUSSE [VEGAN]
- CHOCOLATE CASHEW BUTTER [VEGAN]
I hope you enjoy this vegan beetroot chocolate cake recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Orange & Beetroot Chocolate Cake [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 250 g cooked beetroot
- 250 g caster sugar
- 250 g plain flour
- 60 g unsweetened cocoa
- 2 Tbsp of orange extract or Grand Marnier / other orange liqueur
- 2 chia eggs – 2 Tbsp of ground chia seeds mixed in 6 Tbsp of water
- 125 ml coconut oil – around 6 Tbsp melted
- 125 ml almond milk
- 1/2 Tbsp cider vinegar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- dairy free butter to grease cake tin
- 200 g dark chocolate
- 125 ml almond milk
- Preheat oven to 200C/fan 180C/gas 6.
- Make the chia eggs by mixing together 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside.
- In a separate bowl mix 125ml almond milk [US 1/2 cup] with 1/2 Tbsp cider vinegar. Set aside.
- Line the bottom of a 23cm / 9 inch springform cake tin with baking sheet. Grease well all over.
- Sift together the sugar, flour, cocoa, baking powder, bicarbonate soda and salt.
- Cut the beetroot into chunks. Whizz in a blender to a purée. Transfer to a bowl.
- Mix the orange extract (or Grand Marnier) with the beetroot. Add melted coconut oil and chia egg. Mix well together with a fork.
- Add the beetroot mix to dry ingredients (you can do this by hand or in a food processor). Add the almond milk and vinegar mixture. Blend well, do not overbeat.
- Spread the cake mixture evenly in the tin.
- Cook in the oven for 30-35 mins until an inserted cake skewer comes out clean.
- Leave the cake to cool down in its tin then carefully remove sides of the spring form cake pan. Run a palette or rounded knife on the inside edge of the cake pan first to make sure the cake comes out neatly.
- Make the ganache by melting chocolate with almond milk in a pan.
- Let it cool so it is not too runny before spreading all over cake top and sides. Leave to cool until ganache sets.
- This cake can be made 1 day ahead and kept in an airtight container or dome. On a hot day, make sure to keep the cake cool so the ganache does not melt.
Find this recipe online:
I cannot wait to see your posts!