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Vegan Beetroot and Chocolate Red Velvet Cake

Updated: Mar 14, 2022

This vegan red velvet cake offers a robust chocolate flavour, combined with earthy beetroot goodness to bring you a moist, rich and nourishing plant-based treat to share with friends and family.

Serves: 10 - 14 portions

Vegan Beetroot and Chocolate Red Velvet Cake



  • 1 cup beetroot purée (roughly 3-4 small or 2 medium size beetroots) (+3/4 cup water)

  • 2 tablespoons (Tbs) flax meal + 4 Tbs water

  • 3 cups whole-wheat all-purpose flour

  • 100g 70% dark chocolate, melted

  • 1/2 cup cocoa powder

  • 1 cup white sugar

  • 3/4 cup brown sugar

  • 1/3 cup olive oil

  • 2 Tbs vanilla extract (yes, that is right Tablespoons!)

  • 1/2 tsp salt

  • 1/2 tsp baking soda

  • 1 + 1/2 tsp baking powder

  • 1 Tbs apple cider vinegar

  • 1 cup water (or plant-based milk of choice)


  • 3-4 cups icing sugar

  • 3 tsp vanilla extract

  • 5-6 Tbs plant-based milk (such as coconut milk or almond milk) or water

  • 1/3 cup coconut oil, melted

OPTIONAL: 60g of shaved chocolate for decoration


1. Peel and cut beetroot into cubes. Add beetroot and water to a small saucepan, bring to the boil, cover and lower to simmer for 25-30 minutes, until beetroot is tender and easily pierced with a fork. Set aside to cool.

2. Preheat oven to 180°C (356°F) and line 2 springform 9-inch cake tins with parchment paper.

3. Prepare flax mixture by combing flax meal with water in a cup, set aside. Combine apple cider vinegar with plant milk (or water) and set aside for 5-10 minutes.

4. In a food processor, purée beetroot mixture (beetroots + water) until smooth.

5. In a mixing bowl, combine sugars, oil, vanilla and melted dark chocolate with a hand-held mixer. Add beetroot purée, flax and cider mixtures to the bowl and combine.

6. Combine flour, cocoa powder, salt, baking soda, and baking powder in a separate bowl to form a homogenous mixture.

7. Add dry ingredients to wet ingredients and mix lightly until a uniform consistency is achieved.

8. Divide mixture between the two cake tins and transfer to the oven.

9. If cooking cakes on separate shelves, swap the cakes after 12-15 minutes.

10. Bake cakes for 20-25 minutes, or until the top is spongey and bounces back after a gentle touch and a skewer comes out clean.

11. Allow to rest in tins for 10-15 minutes, then remove and transfer onto a cooling rack.

12. To prepare the frosting, melt coconut oil. Combine oil, sugar, and vanilla in a mixing bowl and beat on highspeed with a hand-held mixer. Add plant-based milk or water one tablespoon at a time until desired consistency is achieved. Taste as you go and feel free to adjust the ingredients accordingly.

13. Allow the cakes to cool completely before frosting.

14. When ready to frost the cakes, place a small blob of frosting in the centre of your desired serving platter to ensure that the cakes remain stationary. Place one cake on top of the blob of frosting and spread half the frosting over the surface of the cake. Then place the second cake on top and evenly distribute the remainder of the frosting. (You may choose to omit some frosting depending on your unique preferences).

15. Enjoy!

NOTE: You may choose to trim the edges and surface of your cake for a more symmetrical appearance. If doing so, you may like to freeze the off-cuts of cake to create cake pops or enjoy at a later occasion.

Vegan Chocolate and Beetroot Red Velvet Cake Plant-Based

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