Chocolate Beet Cake | The Best Vegan Birthday Cake
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: serves 24
 
The only chocolate cake recipe you will ever need to know. This chocolate beet cake is an equally perfect recipe for birthday cake or a rich, fluffy chocolate loaf cake..
Ingredients
  • 2 cups flour (I used whole wheat)
  • ¾ cup cocoa powder
  • 1½ cups sugar (I used cane sugar)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tsp baking soda
  • ½ cup oil (I used grapeseed oil)
  • ½ cup unsweetened applesauce
  • 2 cups milk (use the alt milk of your choice)
  • ⅔ cup pureed roast beet (equivalent to 1 medium-large beet)
  • 1 tsp vanilla extract
  • 1 cup unsweetened vegan chocolate chips
  • ⅔ cup coconut cream
Instructions
  1. Preheat the oven to 180 C
  2. Roast a medium-large beet for 30-40 minutes (until tender).
  3. Let cool, remove the peel and then pulse in a food processor until you have a fine puree.
  4. Measure off ⅔ cup and freeze anything remaining.
  5. In a large bowl combine the oil, vanilla, sugar, applesauce, beet and milk.
  6. In a smaller bowl combine the flour, cocoa, baking soda, baking powder and salt.
  7. Fold the dry ingredients into the wet ingredients and then whisk until there are no clumps hiding. Be sure to scrape the bottom of the bowl.
  8. Poor the batter into a rectangular cake pan and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Remove the cake from the oven and let cool.
  10. To prepare the chocolate ganache topping, first put your coconut milk in the freezer for 20 minutes. Then remove and turn over before opening the can. All of the thick, rich cream will have collected on the side you open, having separated from the coconut water. Measure your ¾ cup from this rich cream.
  11. In a saucepan, heat the chocolate chips on medium heat on the stove.
  12. When it starts to melt, add the coconut cream and stir continuously until evenly melted and combined.
  13. Remove from the burner and let cool before smoothing on the surface of your cooled cake.
  14. Serve as is or top with your choice of fondant shapes, fresh berries, or crushed nuts.
  15. Keep any leftover cake in an appropriate container/wrapper in the fridge or freezer.
Notes
Nutritional information provided is for just the cake. Nutritional details for 1/24th of the chocolate ganache ingredients - 52.9 cal | 4g fat | 2.57g sugars | 0.56g protein
Nutrition Information
Serving size: 1/24th of the recipe Calories: 143.3 Fat: 5.47g Carbohydrates: 23.63g Sugar: 14.41g Sodium: 375mg Fiber: 2.28g Protein: 2.49g
Recipe by Accidentally Crunchy at https://www.accidentallycrunchy.com/chocolate-beet-cake-with-chocolate-ganache-vegan-recipe