Chocolate Beetroot Cake with Chocolate Frosting

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 scepticism 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.



  • 200 grams beetroot
  • 1 1/2 half 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 teaspoon baking powder
  • 1/2 teaspoon bicarb soda


  • 180 grams dark chocolate
  • 1 tablespoon of peanut butter
  • 1 tablespoon maple syrup
  • 1/4 cup of coconut cream



  1. Boil beetroot until soft, strain and set aside to cool.
  2. Blend milk and apple cider vinegar until it foams up – set aside for a couple of minutes.
  3. Add to the milk and vinegar, coconut oil, maple syrup and coconut sugar and blend.
  4. Add cooled beetroot.
  5. Move mixture to a bowl and combine the flour, bicarb soda, baking powder and cacao.
  6. Pour into a round cake tin.
  7. Bake at 180 degrees for 35 mins or until cooked.


  1. Melt the chocolate (best method is to place a stainless-steel bowl over the top of a saucepan with a shallow amount of boiling water).
  2. Once melted add maple syrup and peanut butter (add more maple syrup depending on how sweet you like your frosting).
  3. Add the coconut cream and stir (don’t shake the can.  Open and scoop the thickest, creamiest part of the coconut cream into the chocolate mixture).
  4. Once the cake has cooled spread lashings of the frosting.  This icing doesn’t need to be kept in the fridge.  At room temperature, it will stay nice and thick.