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.
This post was originally published on 11/15/2013.
This vegan chocolate cake is a chocolate lover’s dream! It is rich, decadent, and, thanks to a secret ingredient, ultra moist.
What makes it so good?
Beets! Beets add so much moisture to this recipe and give this cake a velvety decadent texture that is unbeatable. It’s the perfect chocolate Bundt cake to celebrate the holidays with!
Baking it in a Bundt cake makes this dessert look beautifully festive. It’s sure to impress any guests and cap off your celebration perfectly!
Ingredients & Substitutions
The best part about this cake is that it’s made with easy-to-find ingredients that you likely already have on hand! Plus it’s a great way to use up your beets this holiday season.
Here is everything you need.
Disclosure: This post may contain affiliate links.
Ingredient Notes
- All-Purpose Flour – For a gluten-free cake, you can use a 1:1 gluten-free flour blend. (<<affiliate link)
- Cocoa Powder – I always prefer Dutch as it is a bit smoother and less acidic but regular cocoa powder works as well.
- Granulated Sugar – Check out my guide to vegan sugars and alternative sugar replacements. For a healthier sugar alternative, I recommend coconut sugar.
- Beet Puree – This recipe uses 3-4 small beets. You can also use beet puree for a quicker assembly.
- Applesauce – The applesauce acts as the binder for this cake. You can’t taste the applesauce but if you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.
- Oil – I recommended avocado or olive oil. You could also use melted coconut oil or vegetable oil.
- Canned Coconut Milk – You could use any type of non-dairy milk if you don’t have coconut milk, but your ganache will be slightly less thick and rich.
Step-by-Step Instructions
Step One – Boil and process the beets
In large pot, place the beets and cover them with about 2 inches of water over top. Bring the pot to a boil and then reduce the heat to a simmer for about 30 minutes or until the beets are soft and you can easily pierce them with a knife or fork. Remove the pot from the heat, drain, and then allow the beets to cool for about 15 to 20 minutes.
Once they are cool to the touch, remove their skins using a peeler. Place the beets in a food processor and blend until smooth.
Step Two – Make the batter
Once the beets are pureed, preheat your oven to 350 degrees F. Next, spray a 10” bundy pan with non-stick spray and set it aside.
In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a smaller bowl, whisk the beet puree, apple sauce, water, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until the batter is just combined. Fold in the chocolate chips.
Step Three – Bake the cake
Pour the batter into the prepared bundt pan and bake for about 45 to 60 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
Allow the cake to cool for about 20 minutes before removing from the pan. Once it is removed from the pan, allow it to cool completely before pouring on the chocolate ganache and serving.
Step Four – Make the ganache
For detailed instructions, you can follow these instructions. Ganache is easy to make. Place the chocolate chips or bars in a small to medium sized bowl. Bring the milk to a scald, pour over the chocolate, and mix to combine.
Serving And Storing
Serving – 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.
Storing – 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.
Tips and Tricks
- Generously spray your cake pans. We do not want any of this delicious cake sticking to its edges.
- 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.
- 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.
- 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.
Frequently Asked Questions
Fore sure. This batter makes two 9×4 loaf pans. Bake them for 40 minutes before checking for doneness.
Yes! This vegan cake can be made 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.
Yes. I have had a lot of luck with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. (<<affiliate link). That is the only gluten-free flour I’ve tried for this cake but I’m sure other 1:1 ratio flours would work as well.
While I do recommend beets, you can substitute them for another fruit or vegetable puree such as applesauce, pumpkin, or squash purée.
More Vegan Cake Recipes
- Vegan Cranberry Orange Pound Cake
- Vegan Lemon Cake with Cream Cheese Buttercream
- Vegan Chocolate Cupcakes with Chocolate Buttercream
- Best-Ever Vegan Vanilla Cupcakes
Check out all my vegan cake and cupcake recipes for more inspiration.
Triple Chocolate Beet Cake
Ingredients
Triple Chocolate Bundt Cake
- 3 cup all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 2 cups beet puree, 4-5 small beets
- 1 cup warm water
- 3/4 cup applesauce
- 1/3 cup oil of choice
- 1 tsp vanilla extract
- 1 cup chocolate chips
Chocolate Ganache
- 1/2 cup canned coconut milk
- 1/2 cup chocolate chips
Instructions
- 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.
Notes
- Generously spray your cake pans. We do not want any of this delicious cake sticking to its edges.
- 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.
- 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.
- 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Kristy says
Woah, lady! That cake looks so rich and delectable and perfect! I wish we were neighbors so I could pop over for a slice! 🙂
Sarah says
I often wish we were neighbors, Kristy 🙂
Lauren says
Just absolutely gorgeous! Might give this a try for next week’s real life pre-Thanksgiving potluck! You are so talented, I’ve loved The Sweet Life since first glance.
Sarah says
Thanks Lauren, you’re so sweet. It keeps me going when I get comments like yours.
Alastair says
Four of my favourite things! Chocolate, chocolate, chocolate ganache, and beetroot! Fantastic! 🙂
Liane says
Yum, I love chocolate and beets 🙂 some time ago I made a chocolate beetroot brownie, which was so good. I have to make this glutenfree^^
Richa says
Oh my gosh Sarah, that texture and that deep color of the cake are so gorgeous. perfectly and beautifully done!
Sarah says
Thanks, Richa!
Sarah says
Sarah, do you think this would work as a layer cake, with two 8 inch cake pans? I need to do a “red velvet” layer cake for a Christmas party—I’m thinking this could be perfect!
Sarah says
I think it would be the right amount of batter for 2 8″ pans. And a great idea for your Christmas party!
Annie says
Been looking forward to your post :-). Yep, it taste just like chocolate cake!
Thank you for being a part of the Potluck!
Sarah says
Thanks for putting it all together, Annie. Great job!
A. Cook says
Wow. Just wow. Chocolate’s flavors are enhanced by so many things (salt, vanilla, coffee, etc.) and I just totally get how the beets would work in this recipe. Beautiful cake!
Michelle @ Michelle's tiny kitchen says
This looks delicious! I fixed my link! Sorry for the delay, I was having a problem with my internet connection.
Sarah says
Cool! I’m glad to have found your blog!
Allison (Spontaneous Tomato) says
Wow! I don’t usually get excited about cakes, especially chocolate ones (I know, I’m weird…) but I bet the beets keep it from being too dry and make it more flavorful… and the coconut milk ganache over the top looks divine!
Sarah says
The beets do wonders to this cake! I’m thinking beets should be essential for cake baking.
Ordinary Vegan says
OK – that looks so delicious. Just printed out – can’t wait to try. Thanks for sharing!
Rebecca Jane says
I so want to eat this whole thing right now. All i have to do is tweak it into a gluten free mix and i’m sure i’ll be real happy xx
Julie T. says
“real-person potluck” hahahahaha
Poppy says
Your photos are gorgeous!
The blog behind you didn’t post so you might want to change your go back button link to http://michellestinykitchen.blogspot.co.uk/2013/11/virtual-vegan-potluck.html
🙂
Sarah says
Thanks Poppy! I noticed there was no post there, so I will change it. Thanks for the link!
Emma says
This looks so good Sarah! I never used to be into chocolate cake as it was never chocolatey enough! (I was more of a vanilla girl) But this looks rich and dark enough even for me! That ganache on top is definitely the “icing on the cake” 🙂
Sarah says
When I was younger I was’t a chocolate fan either. But then I learned the error of my ways and I’m making up for it now!
luminousvegans says
Going through all these delicious vegan desserts in the VVP, I’m thinking I could eat them all right now for breakfast. Your beautiful cake is no exception. The beets lend a “red-velvet” kinda touch to it. I don’t have a bundt pan, do you think this would work in a regular baker’s pan?
Sarah says
Thanks Ketty! It would work fine in a regular pan, but it would make more batter than you would need for a 9″. I would probably cut the recipe to 2/3 for a 9″ or do it in a 10″. I’m just about to go exploring through VVP. Can’t wait. Especially for your beet tartare.