Beet cake might sound unusual at first, but this vibrant, naturally sweet dessert is quickly becoming a favorite among vegans and non-vegans alike. It’s a fantastic way to incorporate nutrient-rich beets into your baking, lending moisture, beautiful color, and a subtle earthiness that perfectly complements the sweetness of the cake.
Whether you’re looking for a unique birthday cake or a wholesome treat to brighten your afternoon coffee, this vegan beet cake recipe promises a delightful experience. Plus, it’s completely plant-based, dairy-free, and uses simple ingredients that you probably already have in your pantry.
From the rich texture to the moist crumb and the gorgeous ruby-red hue, this cake will wow your friends and family. Best of all, it’s easy to make and customizable to your taste.
Keep reading for a detailed guide to making the perfect vegan beet cake that will become your go-to recipe for any occasion!
Why You’ll Love This Recipe
This vegan beet cake is packed with natural sweetness and moisture thanks to the beets, eliminating the need for excessive oil or sugar. The beets also add a subtle earthiness that balances the flavors beautifully.
It’s a healthier alternative to traditional cakes, rich in fiber, antioxidants, and vitamins.
The recipe is simple and forgiving, perfect for both beginner and experienced bakers. It’s free from eggs, dairy, and refined sugars, making it suitable for vegans and those with dietary restrictions.
Plus, the stunning color and delicious taste make it a showstopper at any gathering.
If you love experimenting with plant-based baking, this cake pairs wonderfully with vegan frostings like cashew cream cheese or coconut whipped cream. You’ll appreciate how versatile this recipe is for different occasions and flavor combinations.
Ingredients
- 2 medium beets (about 1 cup grated)
- 1 ½ cups all-purpose flour (or gluten-free flour blend)
- 1 cup organic cane sugar (or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup vegetable oil (or melted coconut oil)
- 1 cup unsweetened almond milk (or other plant milk)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Equipment
- Grater or food processor for shredding beets
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- 9-inch round cake pan or loaf pan
- Parchment paper (optional, for lining pan)
- Cooling rack
Instructions
- Prepare the beets: Peel and grate the beets using a hand grater or pulse them in a food processor until finely shredded. Set aside.
- Preheat your oven: Set it to 350°F (175°C). Grease your cake pan and optionally line it with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk well to combine.
- Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, almond milk, apple cider vinegar, and vanilla extract until smooth.
- Incorporate wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing to keep the cake light.
- Add shredded beets: Fold in the grated beets evenly throughout the batter. The color will become vibrant and the batter slightly thicker.
- Pour and bake: Transfer the batter to the prepared cake pan, smoothing the top with a spatula. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking.
- Frost or serve: Once cooled, frost with your favorite vegan frosting or enjoy as-is. For ideas, try a cashew cream cheese frosting or a simple dusting of powdered sugar.
Tips & Variations
For a richer flavor, try adding ½ cup chopped walnuts or pecans to the batter.
If you prefer a chocolate twist, substitute ¼ cup of the flour with cocoa powder.
To make it gluten-free, use a 1:1 gluten-free baking flour blend.
Don’t have fresh beets? You can use canned beets, but be sure to drain and pat dry to avoid excess moisture.
When grating beets, wearing gloves can help prevent your hands from staining. Be careful not to overmix the batter, as this can make the cake dense.
The apple cider vinegar combined with baking soda helps the cake rise and adds a subtle tang.
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 210 kcal |
| Fat | 9 g |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Sugar | 18 g |
| Protein | 2 g |
| Vitamin A | 2% DV |
| Vitamin C | 6% DV |
| Iron | 8% DV |
Serving Suggestions
This vegan beet cake pairs beautifully with a variety of toppings and accompaniments. For a classic touch, spread a layer of vegan cream cheese frosting or cashew frosting on top.
You can also add fresh berries or a drizzle of maple syrup for extra sweetness.
Serve it alongside a cup of hot herbal tea or your favorite coffee for a delightful afternoon snack. It also makes a lovely dessert after a hearty meal, especially when paired with a scoop of dairy-free vanilla ice cream.
If you’re interested in exploring more unique vegan desserts, don’t miss our Leche De Pantera Recipe or try the creative Julie Marie Eats Recipes collection for more plant-based inspiration.
Conclusion
Making a vegan beet cake is a wonderful way to combine healthful ingredients with indulgent flavors. This recipe highlights how versatile and delicious plant-based baking can be, especially when you use natural ingredients like beets to enhance both taste and nutrition.
The cake’s moist texture, subtle spiced notes, and vibrant color make it a delightful centerpiece for any celebration or a comforting everyday treat.
Whether you’re a seasoned vegan baker or just beginning to explore plant-based desserts, this beet cake recipe is approachable and rewarding. It’s a testament to how wholesome ingredients can create stunning results in the kitchen.
Don’t forget to check out other tasty recipes like our Magic Dough Recipe or the indulgent Lump Of Coal Recipe to keep your culinary adventures exciting and delicious!
📖 Recipe Card: Beet Cake Recipe Vegan
Description: A moist and flavorful vegan beet cake made with natural sweetness and spices. Perfect for a healthy dessert or snack.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 8 servings
Ingredients
- 2 medium beets, peeled and grated
- 1 1/2 cups all-purpose flour
- 1 cup organic cane sugar
- 1/2 cup vegetable oil
- 1 cup unsweetened almond milk
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine sugar, oil, almond milk, vanilla, and apple cider vinegar.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in grated beets gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool completely before serving.
Nutrition: Calories: 220 kcal | Protein: 3 g | Fat: 10 g | Carbs: 30 g
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