A delicious un-iced chocolate beetroot cake that even the pickiest eater would find it hard to refuse. This has to be one of the tastiest hidden vegetable recipes online. With vegan option included.
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Chocolate and beetroot are a surprising combination. If you’ve never tried it before you might doubt whether it works. Trust me – it really is a match made in heaven. The two flavours complement each other perfectly and over the years I’ve put these ingredients together in a number of recipes, which you can find below.
My chocolate and beetroot cake recipe is made with grated beetroot. It’s perhaps not the healthiest way to sneak vegetables into a child but it’s a pretty tasty way and one that most picky eaters won’t be able to refuse – unless of course their pickiness extends to chocolate. And I think you’ll love it too.
How to reduce the sugar in this chocolate beetroot cake
When I first started Sneaky Veg I wasn’t as aware of sugar as I am now. I made this cake and merrily enjoyed it with my family. And there’s nothing wrong with that! A sugary, chocolatey cake is definitely something that we all enjoy.
However, most of my bakes these days are lower in sugar. I’ve noticed the effect that too much sugar has on my kids behaviour – and on my own mood and headaches. If you want to make this cake with less sugar you can:
- reduce the sugar from 200g to 100g (I tried this and it did effect the taste considerably but was still good).
- use coconut sugar instead of brown sugar.
- use a cream cheese frosting instead of buttercream.
- replace the dark chocolate with a reduced sugar version. Ombar*, for example, use coconut sugar. Many low sugar chocolate bars use sweeteners instead of sugar so always read the ingredients.
- use chia jam instead of regular jam.
Can this chocolate beetroot cake be vegan?
Absolutely. When I first made this grated beetroot and chocolate recipe back in 2014 I wasn’t vegan so I made it with eggs. The cake uses oil rather than butter anyway. When I remade the cake again in 2019 to take new photographs for this recipe page, I made it vegan. I used three chia eggs instead of eggs.
Chia eggs are a great binding agent. To make one chia egg you need 1 tbsp ground chia seeds mixed with 3 tbsp cold water. If you leave it aside for a few minutes it’ll turn into a gloopy paste. Flax seeds, or linseeds, can also be used as a vegan egg replacer.
Chia eggs work well when it comes to binding the cake but they don’t help the cake to rise in the same way that eggs do. Because of this vegan bakes are often thinner than non-vegan cakes. Take care when transferring the cake in case it’s fragile.
The buttercream can also be made vegan by using dairy free spread.
More chocolate beetroot recipes
- easy chocolate beetroot black bean cookies
- chocolate beetroot brownies
- chocolate beetroot pancakes
- mini chocolate beetroot cupcakes
- chocolate and beetroot macarons
- beetroot and chocolate granola
Here’s how to make chocolate beetroot cake:
Chocolate beetroot cake
- 250 g plain chocolate broken up into small pieces
- 3 large free-range eggs or chia eggs*
- 200 g light brown sugar
- 100 ml sunflower oil
- 1 tsp vanilla extract
- 100 g self raising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 50 g ground almonds
- 250 g raw beetroot peeled and grated
For the filling
- 100 g unsalted butter or dairy free spread softened
- 200 g icing sugar sifted, plus extra for dusting on top
- 2 tbsp cold milk
- 2 tbsp jam cherry or raspberry are my favourites
Preheat the oven to 160°C (fan)/180°C/gas 4. Grease two 22cm round, sandwich tins and line with non-stick baking paper.
Break 250g chocolate into pieces and place in a heatproof bowl. Heat over a pan of gently simmering water until melted. Once the chocolate has melted completely, set aside to cool.
Put 3 eggs or chia eggs, 200g sugar and 100ml sunflower oil in a large mixing bowl and whisk together until smooth and creamy. Use an electric whisk if you have one.
Stir in the vanilla extract.
Sift over 100g self raising flour, 1/2 tsp bicarbonate of soda and 1/2 tsp baking powder. Gently fold into the mixture using a metal spoon. Fold in 50g ground almonds.
Next fold in 250g grated beetroot and the cooled chocolate until thoroughly mixed.
Pour half of the mixture into each of your prepared tins and bake for around 25 minutes until a skewer inserted in the centre comes out clean.
Cool in the tin for a few minutes and then remove from the tins and leave to cool on a rack.
To make the buttercream
To make the buttercream beat the 100g butter or spread with 200g icing sugar. Gradually drizzle in the milk and beat some more until you have a spreadable consistency. Only add more milk if you think it's too dry.
Spread one cake with this buttercream and the other with the jam and sandwich together. Lightly dust with icing sugar and you're ready to go!
*To make 3 chia eggs add 3 tbsp ground chia seeds to a small bowl. Mix with 9 tbsp cold water and set aside until you have a gloopy paste. You can also use flax seeds (or lin seeds).
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