Chocolate Beetroot Cake

I’ve always loved making cakes, but more the traditional way with eggs and butter.

As a plant-based eater, I’ve now made many cakes without eggs and butter, and they are good, but not always great.  Unless it’s a banana cake! 

So, when I heard that beetroot worked well to keep the cake super moist, I thought I’d give it a go.  I’m not a fan of beetroot, in fact, I don’t like it at all.  You can imagine my skepticism here.

I used one of my usual classic vegan cake recipes and added beetroot.  To say I was pleasantly surprised is an understatement.  My kids absolutely devoured it and they don’t even love chocolate cake that much.  I wasn’t sure when I ate the first slice, I could taste a hint of beetroot, but it grew on me.  My husband was not a fan.  My ‘non-vegan’ niece gave it a big thumbs up. It’s over to you now.  Give it a try.  I’d love to know your thoughts. 

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8



200 grams beetroot

1 1⁄2 cups plain white unbleached flour

1⁄2 cup coconut sugar

3 tablespoons maple syrup

3/4 cup plant-based milk (I used soy milk)

3 tablespoons apple cider vinegar

1⁄2 cup raw cacao

1⁄2 cup coconut oil

1 teaspoons baking powder

1 teaspoon bicarb soda


180 grams dark chocolate

1 tablespoon peanut butter

1 tablespoon maple syrup

1/4 cup coconut cream