This plant-based beetroot and chocolate cake is always a favourite, especially in our house with Grant having an egg intolerance. The virtually fool-proof recipe is easy to make and results in the most delicious, moist cake, perfect for those who crave the luscious combination of chocolatey goodness and sweet beetroot.
Whether you’re a devoted vegan, have dietary restrictions, or simply want to try something new, this eggless beetroot chocolate cake is a delightful treat.
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 vinegar
2 Tbs vanilla essence or extract
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.
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 Raw Beetroot Coconut Slice