Chocolate Beetroot Cake [Gluten-Free, Vegan]

10 pieces
1 hr 5 min

This gluten-free & vegan Chocolate Beetroot Cake frosted with a Coconut Whipped Cream is a delicious alternative to having a high-sugar cake. May it be for a birthday, a special event or just for having a few friends over its perfect for any occasion. It’s chocolatey & moist brownie like cake is lightly sweetened and the sweet beet after tones will just seal the deal. The perfect balance between decadent & healthy.

So why beets you ask? Beets are delicious on their own, in salads, and make for a great borscht soup why would you want to add them in a chocolate cake? It peaked my curiosity and was pleasantly surprised. The beetroot adds a lot of moisture and denseness almost like a brownie. Have you ever had a zucchini muffin? Kind of the same idea. It also creates multi-layered after tones of flavor throughout the cake. Very delicious!

This Chocolate Beetroot Cake with Coconut Whi

Gluten-free & Vegan Chocolate Beetroot Cake frosted with a Coconut Whipped Cream

Without toppings

Chocolate Beetroot Cake [Gluten-Free, Vegan]
Recipe details
  • 10  pieces
  • Prep time: 10 Minutes Cook time: 55 Minutes Total time: 1 hr 5 min
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  • 1 cup Beets cooked
  • 2 Tbsp Ground flax seed
  • 4 Tbsp Water
  • 3 cups Gluten-free flour I used Bob's Red Mill 1 to 1 Baking Flour
  • 3/4 cup Cocoa powder
  • ¾ cup Coconut sugar
  • ½ cup Brown sugar
  • 1 ½ tsp Baking powder
  • 1 tsp Baking soda
  • ½ tsp Sea salt
  • 1/3 cup Olive oil
  • 2 cups Unsweetened almond milk
  • 3 tsp Pure vanilla extract
  • 1 tsp Apple cider vinegar
Whipped Cream Topping
  • 2 cups Coconut whipped cream - I used cha’s organics coconut whipping cream
  • ½ cup icing sugar sifted
Toppings (optional)
  • Fruits of choice
  • Chocolate shavings
  • Icing sugar spinkled
Cake Instructions
Preheat oven to 375 degrees F (190 C), line cake pans with parchment paper and grease the sides.
In a small bowl, combine the flax meal and water and let stand for 5-10 minutes or until thickened. Meanwhile in a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Make a well in the centre and set aside.
In a medium sized bowl, whisk together the almond milk and vinegar oil, vanilla extract, and beets and mix till well incorporated.
Slowly pour your wet ingredients into the well created within your dry ingredients and mix till well combined.
Pour batter into cake pans, splitting it in 2 equal parts. Bake for 55 minutes to 1 hour (at 375˚F or 190˚C), or until a toothpick inserted into the center comes out clean.
Coconut Whipped Cream
While the cake is baking, if you are using Cha's organics whipped cream, take your coconut cream and pour it into a large mixing bowl. Using an egg beater, whip up your coconut cream until you reach some fluffiness, about 1 minute. If you are using cans of coconut milk see link in notes on how to create the perfect coconut whipped cream. Alternatively, if you are using another store bought coconut whipped cream, you may skip this section completely.
Once your cake has been cooling for at least an hour, place your bottom portion of the cake on your serving platter. You won't want to move it once all of your toppings are loaded on. Spread half of the whipped coconut cream onto your bottom portion then layer on the top portion of your cake and spread the rest of the whipped cream.
Garnish with toppings of your choice. Serve chilled. Keeps for 3 days.
Happy as a Yam
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  • Eldora Manshanden Eldora Manshanden on May 25, 2021

    Sounds good, but you don't say what to do with the cooked beets? Grate them, mash them, I am assuming?

    • Happy as a Yam Happy as a Yam on May 25, 2021

      You’re absolutely right, I’ll add that. I did mine grated and it worked perfectly