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
V says
Hello ?
Just wanted to let you know , I made this cake for my daughters birthday dinner and it was simply divine ! I followed the recipe to the T !
Really love your recipes ❤
Thank you so much for sharing ?
Sandra says
Can this be made gluten free and without rice flour?
Emily Constantini says
Are there any suggestions for a sugar substitute as well as a gluten free flour substitute? Thank you!
Sarah McMinn says
I would use a 1:1 baking flour blend, like Bob’s Red Mill for a gluten-free option. This guide might help give you ideas for a sugar substitute.
Andreina says
I’d love to make this cake! Can I use whole wheat flour for this recipe?
Sarah McMinn says
You could use up to 50% whole wheat flour without it affecting the texture too much
Angelica M Oses says
I love this cake this is the 3rd time I make it , a good way to get all my family to eat beets.
If I want to make cupcakes for how long should I cook them 30 min? Or less.
Thank you
Tracy says
From tasting the batter (as you do) I was concerned about how it would taste, but once cooked it was a delicious, moist, rich cake. It’s not a soft “sponge” cake, more of what my mum calls a “pudding” cake, a little heavy. FYI, I used tinned beetroot. It took a little over an hour to cook. The icing really sets it off. I will be making this again and my husband (not a vegan) will help me eat it again.
Annie says
I have the cake in the oven right now! Pre-tasted the batter like I usually do, but it tasted kinda bitter (from the beets I assume). Hopefully this bitterness will be gone after baking, can’t wait to taste it! Even though I still have to wait an hour or so haha
Brij says
I love to bake and needed a vegan recipe to take over to a vegan friend’s dinner party. I came across this recipe and figured I would give it a shot. And everyone LOVED it, including our non-vegan friends ( adults and children)!! It was a score! I only had 3 beets in the house so used extra unsweetened applesauce to make up for the difference and had no issue. Can’t wait to make this cake again! It will be replacing my regular chocolate cake recipe.
Alicia says
This is hands down one of the best chocolate cakes I’ve ever made! Awesome recipe! Thank you
Doug says
I make your cake recipe and it was amazing. Hard to believe that it contains beets. It’s a keeper. I saved to my Pinterest page for future use.
chez says
can you use pre-cooked beetroot? not in vinigar, but the stuff that comes pre-packed?
Sarah says
That should work fine.
Sarah says
Yeah, that would be fine.
Yuri says
Weird question, but is there a substitute for the apple sauce?
Sarah says
You could try another fruit or vegetable purée. Pumpkin would work well.
Kim says
I have pickled grated red beets, they are basically puréed! Do you think they will work??
Lisa says
Love it, making it a second time now for staff. Need to use vegan chocolate chips for truly vegan.
Sarah says
This was an amazing recipe – better than other beetroot cake recipes I’ve tried, and it is possibly the best vegan cake recipe I’ve made! Fresh from the oven it had a brownie texture – a crunch to the outside, moist in the middle, a lovely crumb and deep rich chocolate flavour. Absolutely delicious. I make the ganache and it still tasted wonderful – and froze well. Thanks for a great recipe!
Sarah says
Thanks for sharing! I’m so glad to hear it
Ana says
Hi, how can i substitute sugar in this beautiful cake ? it looks amazing but i don’t eat sugar
Mary Wasielewski says
Hi! My mom just went full-on vegan, and I’m starting to plan for Thanksgiving. This recipe is high on the dessert list. BUT! She is also oil-free. I see that you’ve already included applesauce. Do you have any recommendations for how to eliminate the rest of that oil?