Rich Vegan Beetroot and Chocolate Cake

Honestly, I just wanted a really good chocolate cake that was kind of good for me too. That was the thinking behind this one. And what happened was I ended up with the best chocolate cake I have ever made. The beetroot keeps it unbelievably moist, the coffee deepens the chocolate flavour without tasting like coffee at all, and the whole thing is completely vegan with no compromise on richness whatsoever. It is dark, fudgy, gorgeous, and topped with a two-ingredient coconut cream ganache that sets to a perfect glossy finish. Plus it is a brilliant way to use up any beetroot that has gone a little soft in the fridge. Make it for your people this weekend. They will not be able to guess what is in it, and they will absolutely go back for seconds.

Watch me make this on YouTube!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 to 45 minutes
• Total Time: 1 hour plus cooling time
• Serves: 10 to 12 slices
• Difficulty: Easy
• Special Equipment: 20cm round cake tin, blender or NutriBullet

The key to this cake is blending the raw beetroot directly into the wet ingredients rather than folding in grated beetroot. This gives you a completely smooth batter and the beetroot is fully incorporated, so you get that moisture and sweetness evenly distributed through every single slice. The coffee works the same way. It amplifies the chocolate without you ever tasting it. These are the two things that make this cake genuinely special.

Why You'll Love This Recipe

• Completely vegan and nobody will know: No eggs, no dairy, no compromise on flavour or texture. This is the cake you bring to a gathering and watch people go back for seconds before you mention it is vegan.
• The beetroot keeps it incredibly moist: Raw beetroot blended into the batter adds natural moisture that keeps this cake fresh and fudgy for days. No dry crumbles here.
• Dark chocolate ganache on top: A simple two-ingredient coconut cream and dark chocolate ganache poured over the top makes this look and taste seriously impressive with minimal effort.
• A brilliant way to use up beetroot: If you have a bunch of beetroot from the garden or the farmers market and you are not sure what to do with it, this cake is the answer.
• Great for all occasions: Birthday cake, afternoon tea, dessert with a scoop of coconut ice cream. This one does it all.

Ingredients

For the Cake:

• 60ml vegetable oil or melted coconut oil
• 60ml strong black coffee, cooled
• 180g raw beetroot, peeled and roughly chopped
• 180ml plant-based milk (oat, almond, soy, or coconut all work)
• 75g cocoa powder
• 200g sugar (white, a mix of white and brown, or coconut sugar)
• 160g plain flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

For the Chocolate Ganache:

• 100g dark chocolate (70 to 80%), finely chopped
• 100ml full-fat coconut cream

To Decorate:

• Cocoa nibs, shaved coconut, or fresh raspberries

Instructions

1. Preheat the oven: Heat your oven to 175°C (155°C fan / 350°F / Gas Mark 4). Grease a 20cm round cake tin and line the base with baking paper.
2. Blend the beetroot: Add the roughly chopped beetroot to a blender or NutriBullet along with the oil, cooled coffee, and half the plant-based milk. Blend until completely smooth with no lumps. Pour into a large mixing bowl and stir in the remaining milk and the sugar. Give it a good mix and leave to sit for a couple of minutes to allow the sugar to start dissolving.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
4. Combine wet and dry: Sift the dry ingredients into the beetroot mixture in three additions, folding gently after each one with a spatula. Fold until just combined each time, being careful not to overmix or the cake will be tough.
5. Bake the cake: Pour the batter into your prepared tin and bake for 40 to 45 minutes, until a skewer inserted into the centre comes out clean. If the top is browning too quickly, lay a piece of foil loosely over the top from around the 35-minute mark. Leave to cool completely in the tin before turning out.
6. Make the ganache: Place the finely chopped chocolate in a heatproof bowl. Heat the coconut cream in a small saucepan until it just comes to a simmer, hot but not boiling. Pour over the chocolate and leave to sit for 2 minutes without stirring. Then stir gently from the centre outwards until smooth and glossy. Leave to cool and thicken for 20 to 30 minutes before using.
7. Ice the cake: Once the cake is completely cool, pour the ganache over the top and spread gently to the edges, letting it drip down slightly if you like. Decorate with cocoa nibs, shaved coconut, or fresh raspberries and leave to set before slicing.

Chef's Tips

Use raw beetroot, not cooked: Cooked or vacuum-packed beetroot has too much water content and will throw off the balance of the batter. Raw beetroot blended in is what gives you that perfect fudgy texture.

Cool your coffee before adding it: Hot coffee can start cooking the batter before it hits the oven. Make your coffee first and let it cool while you prep everything else.

Don't overmix the batter: Once the dry ingredients go in, fold gently and stop as soon as you can't see any flour. Overmixing develops gluten and will make the cake dense and tough rather than tender.

A 23cm tin also works: Your cake will be slightly shallower and will cook a little faster, so start checking at around 35 minutes.

Let the ganache thicken before pouring: If it is too warm and runny it will just slide off the cake. Give it 20 to 30 minutes at room temperature until it is thick enough to coat the back of a spoon.

Substitutions & Variations

• No coconut cream for the ganache? Use any full-fat plant-based cream, or even oat milk in a pinch. The ganache will be a little thinner but still delicious.
• Want it less dark? Use a 50 to 60% dark chocolate in the ganache for a milder, creamier topping.
• No coffee? You can replace it with the same amount of hot water, but the coffee really does deepen the chocolate flavour in a way that is hard to replicate. Strong hot chocolate works as a non-caffeinated alternative.
• Coconut sugar instead of white sugar? Yes, works well and adds a subtle caramel note. The batter will be slightly darker in colour.
• Want to make it gluten free? A good quality 1:1 gluten-free flour blend works well here in place of the plain flour.

Storage

This cake gets better with time: One of the great things about this recipe is that the beetroot keeps it so moist that it is honestly just as good, if not better, on day two or three. No dry, crumbly chocolate cake here. If anything, leaving it overnight lets the flavours deepen and the crumb settle into something even more fudgy and rich.

Fridge: Store in an airtight container in the fridge for up to 4 days. The cold will firm the ganache up, so let slices come to room temperature for 15 to 20 minutes before eating for the best texture.

Freezer: This cake freezes well. Slice and freeze individual pieces in an airtight container with baking paper between each slice for up to 2 months. If freezing, do so before adding the ganache and ice once fully defrosted.

Avoid: Don't ice the cake while it is still warm. The ganache will melt and run off, and you will end up with a puddle on the plate rather than a beautiful glossy top.

Frequently Asked Questions

Can you taste the beetroot in this cake?
Not in the way you would expect. The beetroot adds moisture and a gentle natural sweetness but the chocolate and coffee flavours are completely dominant. Most people have absolutely no idea it is in there until you tell them.

Can I use pre-cooked or vacuum-packed beetroot?
No. For this recipe you really want raw beetroot. Pre-cooked beetroot has too much moisture and a different flavour that doesn't work the same way in the batter.

My cake is still wet in the middle after 45 minutes, what do I do?
Ovens vary a lot so don't panic. Cover the top loosely with foil to stop it browning further and give it another 10 minutes, then test again. A clean skewer is your best guide.

Can I double this recipe to make a layer cake?
Absolutely. Double everything, bake in two 20cm tins at the same time, and sandwich together with ganache or a vegan buttercream in the middle. It makes a stunning celebration cake.

Can I make this without a blender?
You can, but you will need to grate the beetroot very finely on a box grater and mix it in thoroughly with the wet ingredients. The texture of the finished cake may be slightly less smooth, but it will still taste delicious.

How do I know when the ganache is the right consistency to pour?
It should coat the back of a spoon and hold its shape briefly when you lift the spoon. If it is still very runny, give it a bit more time. If it has gone too thick, warm it very gently over a bowl of hot water and stir until it loosens.

You Might Also Like

Spiced Carrot and Courgette Cake with Sour Cream Frosting — Another brilliant veggie-based cake that proves vegetables and baking are a match made in heaven.

Gooey, Decadent Chocolate Brownie — If you love this cake, you will absolutely love these. Deeply chocolatey, fudgy, and completely irresistible.

Simple Beetroot Hummus — Got more beetroot to use up? This vibrant, creamy hummus is ready in minutes and uses the same beautiful ingredient.

This vegan beetroot and chocolate cake is one of those recipes that genuinely surprises people every single time. Deeply rich, perfectly fudgy, finished with a glossy dark chocolate ganache. The beetroot is the secret weapon you would never guess was there, keeping every slice moist and adding a natural sweetness that no amount of extra sugar could replicate. Make it once and it will absolutely become your go-to chocolate cake.

Enjoy!

Del x

A rich, fudgy vegan chocolate beetroot cake with dark chocolate ganache. The secret ingredient nobody will ever guess.