Well hello there you delicious hunk of cake, you! Yes you, chocolate beet cake! The one without eggs, or butter, or milk. You are truly amazing. What? You even taste good? STOP. I just can’t take the awesomeness of this homemade cake recipe.
Well, hey readers! You caught me in a moment of loving conversation with my food creation. I am sad to admit this is a common occurrence. Men have been know to give their cars personalities, many of my DIY friends name their furniture (I do this too!), and I … talk to my food. But gosh, they have so dang much to say! They speak of traditions, family times, fellow veggies & fruit they like to hang with, memories, seasons, and loved ones gone. And boy, does this vegan chocolate cake have stories to tell.
I think of Chocolate Cake and a lovely man named Marvin that adored that cake. Wild Rice Soup reminds me of my Grandma and her cabin. Shortbread Cookies remind me of my sister Darla (who first introduced me to their buttery goodness in full force). And Cauliflower Potato Salad reminds me of my grandparents (who really didn’t like cauliflower subbing out potatoes and were quite vocal!).
For instance, this beet chocolate cake would tell you that it is chock full of healthy beets, cocoa, and coconut without using a single egg or chunk of butter to make it delicious. It would tell you about it’s raw sugar, it’s coconut milk, and it’s Bob’s Red Mill flour. This beet chocolate cake requested only the finest ingredients and careful care. And gosh is it dang proud of itself! Rightly so. For my vegan readers, you will appreciate the accomplishment of a delicious fudgy vegan chocolate cake with a buttercream frosting that tastes sooo close to the real thing that you will swear you hear mooing!
Beets are messy, this is very true. But sometimes they are absolutely worth the trouble and mess. They do a fantastic job of helping this cake create a fudgy, sweet inner without a hint of an egg or milk. Plus the nutrients they sneak into this chocolate cake are a giant bonus! The frosting here is made for this chocolate cake. As in, the cake and frosting combo is a must try your first time around.
So, I have this little bit of a pet peeve when someone wants to make changes to recipes and dishes. Like, when you go to a restaurant that specializes in something and then proceed to adjust the meal. Not for dietary changes. Because you think something will taste better. Or, you don’t think you’ll like a combo.
For pete’s sake, they don’t get awesome by chance. I am a big believer in always trying something the way it comes or is combined the first time. No subbing or changing for me. No siree. Those chefs know their stuff I and am NOT going to be the one to question them. Please, for the sake of our friendship, don’t tell me if you are one of “them”. Eh, I’ll still like you :)
Coconut oil “butter”cream pairs beautifully with the chocolate cake especially especially if you top the whole thing with a bit of coconut. You’ll be swooning and talking to your food like me. Really, you and I will have conversations about the conversations we have with our food. They probably have a meeting I should be going to. But, I’m thinking of making another cake. Or bringing the cake to a meeting? Baha! A FTU (Food Talkers Unite) meeting.
- 3/4 cup pureed beets see notes if you’ve never pureed beets before
- 1 cup coconut milk un-sweetened
- 1 teaspoon vinegar
- 1 cup sugar
- 1/4 cup coconut oil
- 2 teaspoons vanilla
- 1 cup Bob’s Red Mill all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Mix the coconut milk and vinegar in a small bowl and set aside for about 15 minutes to curdle.
- In large mixing bowl add beets, sugar, coconut oil, and vanilla. Beat on med-high for about 4 minutes.
- Add milk and beat until frothy and well-mixed.
- Add dry ingredients all at once and beat on low until combined.
- Pour into greased 9 inch circle cake pan (or equivalent).
- Bake at 350 degrees for about 25 minutes or until edges pull away from pan and top does not jiggle. Do not overbake.
Roast beets in oven by cleaning them and wrapping them individually in foil. Bake on baking sheet for 45 minutes or until they are soft when a fork is inserted. Cool.
Use a food processor or blender to puree the beets, adding a bit of water or juice to help aid their mixing. Usually about 1/2 teaspoon of liquid per beet.
- 1/4 cup coconut oil be sure to use coconut oil made for med heat and not the kind intended for high-heat cooking
- 2-3 cups powdered sugar
- 1 teaspoon vanilla
- coconut milk to thin.
- Beat coconut oil until smooth and creamy.
- Add vanilla and beat until combined.
- Add 2 cups of powdered sugar and beat on high for 2 minutes. Continue adding sugar until desired consistency is reached using the coconut milk to thin it out, if needed.