Name: Vegan Beetroot Chocolate Cake Recipe
Prep time: 15 min
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 240 g (1 ¾ cups) raw red beet (beetroot) weighed after peeling; 180 g (1 ½ cups) all-purpose flour; 60 g (¾ cup) Dutch-process cocoa powder; 1 tablespoon baking powder; ½ teaspoon baking soda; ¼ teaspoon sea salt; Half batch (120 ml / ½ cup) vegan buttermilk; 170 g (1 cup) coconut sugar; 80 g (⅓ cup) vegan Greek-style yogurt; 100 ml (⅓ cup + 4 teaspoons) olive oil; 45 ml (1 shot) espresso or strong coffee; 1 tablespoon vanilla extract; 80 g (2.8 oz) dark chocolate; 80 ml (⅓ cup) non-dairy milk

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This Vegan Beetroot Chocolate Cake is pure magic baked into a loaf tin! Imagine soft, fudgy chocolate crumb with a hint of earthy beetroot sweetness, all vegan and made from everyday kitchen staples. It’s the kind of cake that gets everyone talking—even folks who claim they don’t like beets. With its natural pink hue, luscious chocolate glaze, and unbelievably moist texture, this cake has earned “frequent flyer” status in my kitchen. If you’ve been searching for a show-stopping, secretly nutritious dessert, this is it!

Vegan Beetroot Chocolate Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Vegan Beetroot Chocolate Cake couldn’t be more straightforward. Each one brings something special: gorgeous color from beets, a rich chocolatey edge, and that irresistibly tender crumb every cake lover dreams of. Here’s what you’ll need—and a little tip for each!

Raw red beetroot: Fresh, peeled, and weighed after prep—this is the secret to the cake’s vibrant color and deep moisture.
All-purpose flour: Provides a soft structure that keeps the cake light while still holding its shape beautifully.
Dutch-process cocoa powder: Gives a rich, intense chocolate flavor; natural cocoa works in a pinch for a lighter taste.
Baking powder: Essential for a lofty, tender crumb that perfectly balances the dense beetroot.
Baking soda: Works with the buttermilk to create a subtle lift and perfectly balanced texture.
Sea salt: A little goes a long way in amplifying chocolate notes and keeping sweetness in check.
Vegan buttermilk: Brings extra moisture and a gentle tang—just soy milk and vinegar or lemon juice does the trick.
Coconut sugar: Deep caramel hints meld seamlessly into the chocolate; feel free to swap with brown sugar as needed.
Vegan Greek-style yogurt: Adds richness and helps bind everything together for that fudgy slice.
Olive oil: Delivers incredible moisture and a subtle fruitiness—swap for another neutral oil if you prefer.
Espresso or strong coffee: Intensifies the chocolate flavor so the cake really sings (and don’t worry, it won’t taste like coffee).
Vanilla extract: Balances out the earthy beet with a cozy, familiar warmth.
Dark chocolate (for glaze): A luscious, glossy topping that adds decadence with every bite.
Non-dairy milk (for glaze): Helps create that pourable, velvety chocolate finish on top of the cake.

How to Make Vegan Beetroot Chocolate Cake

Step 1: Prepare Your Oven and Pan

Begin by preheating your oven to 170°C/340°F for fan-forced (or 180°C/356°F if it’s conventional). Lightly grease an 8-inch loaf pan, then line it with parchment paper, leaving enough overhang on the sides for easy lifting later. This little trick ensures nothing sticks and lets you admire that gorgeous loaf as soon as it’s done.

Step 2: Get Your Beets Ready

Give those beets a good wash, peel the skin (I highly recommend gloves unless you’re after fashionably pink fingers), and chop into rough chunks. Weigh out exactly 240 grams for pinpoint accuracy—fresh beetroot flavor and color starts right here!

Step 3: Sift and Combine Dry Ingredients

Grab a medium bowl and sift in your flour, Dutch-process cocoa powder, baking powder, baking soda, and sea salt. Whisk everything together so your leavening agents are evenly distributed and there aren’t any pesky lumps. A few seconds here pays off in an even-textured cake.

Step 4: Blitz the Beets with Buttermilk

Pop the beetroot pieces into a high-speed blender or food processor, pour in your vegan buttermilk, then blitz until you’ve got a smooth, brilliant magenta puree. This is where the almost magical transformation begins!

Step 5: Mix the Wet Ingredients

In a large mixing bowl, whisk together the coconut sugar, vegan Greek-style yogurt, olive oil, hot espresso, and vanilla extract. Once it looks creamy and inviting, gently whisk in your smooth beet-buttermilk puree. The color will be wild—don’t worry, chocolate tones everything down soon!

Step 6: Combine Wet and Dry for the Perfect Batter

Add half your dry mixture into the wet bowl and whisk, then switch to a rubber spatula and carefully fold in the rest until just combined—don’t overmix, or you’ll lose that irresistible tenderness. The batter should look thick and gloriously pinkish-brown.

Step 7: Bake the Cake

Pour the batter into your prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for 55 minutes; use a skewer at the 50-minute mark to test for doneness (it should come out mostly clean with just a few moist crumbs). If it’s still gooey, give it 5 minutes more and check again. Patience pays off!

Step 8: Cool and Glaze

Let your Vegan Beetroot Chocolate Cake rest in the pan for about 10 minutes before lifting it onto a wire rack. Meanwhile, gently melt the dark chocolate and non-dairy milk together over a double boiler, whisking until smooth and glossy. Set a piece of parchment underneath the rack—trust me, it keeps cleanup easy—then pour the glaze over your cooled cake and coax it to the edges for a stunning finish. Wait 15–20 minutes for the glaze to set before slicing (if you can!).

How to Serve Vegan Beetroot Chocolate Cake

Garnishes

A sprinkle of flaky sea salt, a scatter of freeze-dried raspberries, or even a light dusting of extra cocoa powder make this Vegan Beetroot Chocolate Cake look and taste amazing. For a celebration, go big: try vegan whipped cream, toasted hazelnuts, or chocolate curls for that extra wow factor!

Side Dishes

I love slicing this cake alongside a cool scoop of vegan vanilla or coconut ice cream, or with tangy berries on the side. Coffee drinkers, this cake’s rich flavors are the perfect match for a hot espresso or oat milk latte. Even a glass of cold oat milk is spot-on for kids or anyone craving comfort.

Creative Ways to Present

Turn your Vegan Beetroot Chocolate Cake into sharable tea party bites by slicing it into cubes and serving with toothpicks. Alternatively, use it as a base for a decadent trifle layered with berries and vegan custard, or wrap slices in parchment for pretty picnic treats. The color and texture make every presentation a little party.

Make Ahead and Storage

Storing Leftovers

Keep extra slices of Vegan Beetroot Chocolate Cake covered in an airtight container at room temperature for up to two days, or in the fridge for up to five days. The cake actually becomes richer and fudgier by day two—if it lasts that long!

Freezing

Freeze the cake (whole or sliced) by wrapping tightly in plastic wrap, then foil. Place in a freezer bag or container, and it’ll keep for two to three months. Defrost overnight in the fridge to enjoy again whenever the craving strikes.

Reheating

For maximum fudginess, you can gently reheat individual slices in the microwave for 10–15 seconds or in a low oven for a couple of minutes. This revives freshness and softens the chocolate glaze, making each bite extra decadent.

FAQs

Will you taste the beetroot in Vegan Beetroot Chocolate Cake?

Not really! The beetroot adds moisture and a subtle natural sweetness, but once mixed with cocoa and espresso, the earthy flavor fades beautifully—most people don’t even notice it’s there.

Can I make this Vegan Beetroot Chocolate Cake gluten-free?

Absolutely—just substitute the all-purpose flour with your favorite gluten-free baking blend. Be sure it’s a mix that mimics regular flour for best results; the cake stays just as tender and rich.

What’s the best way to puree the beetroot?

A high-speed blender or food processor is perfect, but if you only have a regular blender, chop the beetroot finely and blend with plenty of vegan buttermilk until completely smooth. The smoother the puree, the more tender your cake!

Could I use pre-cooked or canned beetroot instead of raw?

Fresh raw beetroot is best for color and a subtle sweetness, but you can use pre-cooked if that’s what you have on hand. Just make sure they’re unpickled and unsalted, and keep in mind that the color might not be as vibrant.

Can I skip the glaze?

Of course! The Vegan Beetroot Chocolate Cake is lovely on its own, but the chocolate glaze does add a layer of decadence. If you’re in a rush or want something lighter, a dusting of cocoa powder or icing sugar still feels special.

Final Thoughts

I can’t recommend this Vegan Beetroot Chocolate Cake enough—every slice gets rave reviews and brings smiles all around. Whether you’re a beet skeptic or a chocolate devotee, give this recipe a try and watch it become an instant favorite in your home!