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.
If that's you then you're going to have to trust me on this. It really is a match made in heaven.
The two flavours complement each other perfectly. In fact it's a combination I've used in a number of recipes.
This chocolate and beetroot cake recipe is made with grated beetroot. It's a delicious way to add an extra portion of vegetables to your diet.
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.
I prefer lower sugar now
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 affect 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, which is vegan-friendly.
When I remade the cake again in 2019 to take new photographs for it, I made it vegan. I used three chia eggs instead of eggs.
The buttercream can also be made vegan by using dairy free spread.
How to make chia eggs
Chia eggs are a great binding agent. To make one chia egg you need 1 tablespoon ground chia seeds mixed with 3 tablespoon cold water.
If you leave the mixture 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.
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Here's how to make chocolate beetroot cake:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
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 teaspoon vanilla extract
- 100 g self raising flour*
- ½ teaspoon bicarbonate of soda baking soda
- ½ teaspoon 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 tablespoons cold milk
- 2 tablespoons 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, ½ teaspoon bicarbonate of soda and ½ teaspoon 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 tablespoon ground chia seeds to a small bowl. Mix with 9 tablespoon cold water and set aside until you have a gloopy paste. You can also use flax seeds (or linseeds).
- To use plain flour add 1 extra teaspoon of baking powder.
- Nutritional information is approximate and is intended as a guide only.
- The nutritional information has been calculated for the non-vegan version.
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