Vegan chocolate beetroot cake with dark chocolate icing
A dark, moist chocolate cake where the beetroot keeps it soft and you cannot taste it.
- Time1 hr 15
- LevelEasy
- Costabout £0.28 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm round tin.
- 2
Blitz the beetroot in a food processor with the oil and oat milk until completely smooth, like thin purée.
- 3
Mix the sugar, flour, cocoa, baking powder and bicarbonate in a large bowl. Pour in the beetroot mix and vanilla and stir until just combined.
- 4
Pour into the tin and bake for 40 minutes, until a skewer comes out clean.
40 min - 5
Cool in the tin for 10 minutes, then turn out onto a rack and cool fully.
- 6
For the icing, heat the coconut milk until just steaming. Pour over the chocolate and spread, leave for 2 minutes, then stir until glossy.
- 7
Leave the icing to thicken for 15 minutes, then spread over the cake.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.