Beetroot Cake Recipe Vegan: Moist and Delicious Treat

Beetroot cake is a wonderful twist on traditional cakes, offering a naturally moist texture and a beautiful vibrant color that’s sure to impress both your eyes and your taste buds. This vegan beetroot cake recipe is perfect for those who want a delicious, plant-based dessert that doesn’t compromise on flavor or indulgence.

Whether you’re a seasoned vegan baker or simply looking to add a healthier option to your baking repertoire, this cake is easy to make, packed with wholesome ingredients, and absolutely delightful.

Using fresh beets not only enhances the cake’s moisture but also adds subtle earthy sweetness, making it a unique yet familiar treat. This recipe avoids any animal products by using clever substitutes, ensuring that everyone can enjoy a slice of this luscious, spiced cake.

Plus, it’s a fantastic way to sneak in some veggies into dessert! Ready to whip up a show-stopping vegan beetroot cake?

Let’s dive in.

Why You’ll Love This Recipe

This vegan beetroot cake is a celebration of flavors and textures that go beyond your typical dessert. The natural sweetness of beetroot blends harmoniously with warm spices like cinnamon and nutmeg, creating a comforting yet vibrant flavor profile.

Because beets add moisture, this cake stays soft and tender for days without needing any dairy or eggs.

It’s also made with simple pantry staples and plant-based ingredients, so it’s accessible for any home baker. Plus, the deep pink hue makes it visually stunning, perfect for special occasions or casual tea-time treats.

If you love recipes that are both nutritious and indulgent, this beetroot cake will quickly become a favorite.

Ingredients

• 2 medium-sized beetroots (about 300g), peeled and grated
• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• 1 cup organic cane sugar or coconut sugar
• ½ cup vegetable oil (such as sunflower or canola oil)
• 1 cup unsweetened plant-based milk (almond, oat, soy, etc.)
• 1 tsp apple cider vinegar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts or pecans for added texture

Equipment

• Box grater or food processor (for grating beetroot)
• Mixing bowls
• Measuring cups and spoons
• Whisk and/or spatula
• 8-inch round cake pan or loaf pan
• Parchment paper or non-stick spray
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan with oil and line it with parchment paper for easy removal.
2. Prepare the beetroot: Peel and finely grate the beetroots using a box grater or food processor. Set aside.
3. Mix the wet ingredients: In a large bowl, whisk together the vegetable oil, sugar, plant-based milk, apple cider vinegar, and vanilla extract until smooth and well combined.
4. Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing to keep the cake tender.
6. Fold in grated beetroot: Gently fold the grated beetroot (and nuts, if using) into the batter until evenly distributed.
7. Pour batter into pan: Transfer the batter to your prepared cake pan, smoothing the top with a spatula.
8. Bake: Place the cake in the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10. Serve: Once cooled, frost with your favorite vegan frosting or enjoy as is.

Tips & Variations

“For an extra moist and rich flavor, try adding a tablespoon of unsweetened applesauce or mashed banana to the batter!”

• Beet Prep: You can roast the beets instead of grating raw for a deeper flavor. Simply roast at 400°F (200°C) until tender, then mash before adding.
• Sweeteners: Feel free to substitute sugar with maple syrup or agave nectar, but reduce the plant milk slightly to balance the batter consistency.
• Spices: Add a pinch of ground cloves or cardamom for a more complex spice profile.
• Frosting: A vegan cream cheese frosting made with cashews or store-bought vegan cream cheese pairs beautifully with this cake.
• Storage: Store covered at room temperature for up to 3 days or refrigerate for up to a week. This cake also freezes well.

Nutrition Facts

Serving Suggestions

This vegan beetroot cake is incredibly versatile and pairs well with a variety of accompaniments. For a simple yet elegant presentation, dust the top with powdered sugar or cocoa powder.

You can also top it with a vegan cream cheese frosting or a drizzle of dark chocolate ganache.

Serve warm with a scoop of dairy-free vanilla ice cream or enjoy it alongside a cup of freshly brewed coffee or herbal tea. For brunch or special occasions, slice and serve with fresh berries and a dollop of coconut whipped cream for a festive touch.

Don’t forget to check out other delicious recipes like the Magic Dough Recipe, perfect for your vegan baking adventures, or try something savory to balance your sweet tooth with the Jamaican Minced Beef Recipes (vegan version!).

And if you’re in the mood for a fun bread, the Marzipan Challah Recipe is a must-try!

Conclusion

This vegan beetroot cake recipe is a fantastic way to enjoy a healthy, vibrant dessert without compromising on flavor or texture. The use of fresh beets not only adds moisture but also infuses the cake with a subtle earthiness and stunning color that will wow your guests.

It’s simple to make, requiring everyday ingredients, and suitable for all skill levels.

Whether you’re making it for a special celebration, a cozy afternoon treat, or to impress your vegan friends and family, this cake delivers on every front. The customizable spices and optional nuts make it adaptable to your tastes, while the ease of preparation ensures you can whip it up anytime.

Give this recipe a try and discover how delightful vegan baking can be!

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