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5 from 2 votes

Vegan Fudgy Chocolate Beet Cake

Cook Time 25 minutes
Servings 8


  • 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.


To make beet puree:
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.