Eggless Beetroot Chocolate Cake

I’ve had a few people asking for eggless cake recipes, so I thought it was the perfect time to reshare one of our absolute favourite egg-free recipes.

This plant-based beetroot and chocolate cake is always a winner in our home. It’s virtually foolproof, beautifully simple to make, and delivers the most incredibly moist, rich result. 

Whether you’re vegan, baking around dietary restrictions, or just keen to try something a little different, this eggless beetroot chocolate cake is a delicious reminder that you don’t need eggs to create a scrumptious cake.

Eggless Beetroot Chocolate Cake

3 cups flour
1.5 cups sugar (I reduce this down to 1 cup)
6 Tbs cocoa
1 medium sized beetroot
2 tsp baking soda
1 tsp salt
2 cups water
¾ cups vegetable oil
2 Tbs apple cider vinegar
2 Tbs vanilla essence or extract

Method

Preheat oven to 180C.

Sift dry ingredients together in a large bowl.

Wash your beet, top and tail then grate and reserve two tablespoons of juice, mix the rest of the beetroot into the flour.

Make a well and add the wet ingredients.

Mix until an even batter forms without lumps. Spoon into a lined/greased cake tin.

Bake for 40 minutes.

Let cake rest for 5–10 minutes before turning out onto a wire rack.

Beetroot Glaze

1 Cup Icing Sugar
2 Teaspoons Lemon Juice
2 Tablespoons Beet Juice

For beet glaze, sift icing sugar into a bowl. Stir in lemon juice and 2 tbs of the reserved beetroot juice to form a thin paste that coats the back of a spoon. Place cake on a wire rack over a tray. Drizzle icing over the cake.

For an alternative recipe try this lovely Raw Beetroot Coconut Slice