Sunday sweets – Vegan chocolate and beet cake

Posted on: May 24th, 2009 by admin 4 Comments

Don’t let the word vegan put you off, or the word beetroot. There are actually quite a few chocolate + beet cake recipes around, but this is the only vegan one we’ve tried. Some recipes use a little too much beetroot, which makes the cake taste a little to ‘earthy’ for our liking. But this cake is amazing. The best part is you’ll feel healthy even though I’m pretty sure the sugar counteracts the ‘beetness’, still, if you’re up for a bit of adventure in the kitchen- you won’t be disappointed with this one.


Vegan chocolate & beetroot cake with cardamom icing

  • 3 c wholemeal flour (or white if that’s all you have)
  • 1/2 c cocoa
  • 1 c sugar
  • 1 medium beetroot, grated
  • 3/4  c canola oil
  • 1/2 c water
  • 1 tablespoon baking powder
  • 250g (1 c) silken tofu


  • 150g (1 cup) pure icing sugar, sifted
  • Pinch of ground cardamom
  • 4 tsp water

Preheat the oven to 180°C (350ºF), grease and line a 22cm (8 or 9 in) cake tin (springform if you have one).

Sift the flour and cocoa together in a bowl. Add the sugar and grated beetroot and mix to combine.

Mix together the oil, water, baking powder and tofu until smooth. Add to the dry ingredients and stir to combine. Pour the batter into the cake tin and cook in the oven for 1 hour and 15 minutes. Check the cake after 1 hour with the skewer test. The cake will come out of the oven slightly cracked on top.


To make cardamom icing, mix icing sugar, cardamom and water in a small bowl until smooth. Spread over top of cooled cake and leave for 15 minutes to set.

Or you can just dust the top with icing sugar.

The cake recipe comes from Sydney nutritionist, Kathryn Elliot.

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4 Responses

  1. I tried your cake recipe few hours ago but somehow couldn’t achieve the same result as you, my cake clearly wasn’t looking that good (atleast it tasted good). What kind of chocolate are you using? Maybe it’s because of the flour I used, I have a gluten intolerance so I used amaranth flour instead of usual wheat flour.

  2. admin says:

    Hi Mui, What was the problem with your cake? How much it rose, or the density or something? I might make it again this weekend with some variations (diferent flour like you say) and see. I have used a couple different kinds of cocoa powder, but nothing special. I have made it gluten free also, with arrowroot and almond flour. Check back with me in a few days and I’ll let you know!

  3. Natalie says:

    I just tried this recipe. Or lets rather say a slight variation of it, I used 1c of yogurt and 1/2c of oil instead of 1/2c of water and 1c of oil. I don’t like too oily cakes, they’re always so heavy. I also substituted part of the flour with grated almonds.

    And I’m very happy with the result, the cake has such a rich flavour! I think I’ll post a link to your recipe on my blog if you don’t mind.

  4. admin says:

    I’m glad you tried a version of this recipe. I don’t find it too oily, but your substitutions sound excellent. I’ll try your version soon!

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