Chocolate beetroot cake (vegan)

As my previous post patently indicated I’m not a vegan. But I am keen to keep building a repertoire of good plant-based bakes for when vegan friends visit, or just because reducing reliance on the environmentally problematic meat and dairy industry makes sense.

Not that consumer choices really make that much difference in the grand scheme of things. If only we had a political system where our elected representatives genuinely got on board and introduced the far-reaching environmental and energy policies we need, right now*. I’m deeply cynical that anything meaningful will come out of COP26. And deeply worried for the future. What a world we’ve created for our children.

In the meantime, as humanity continues to fail to galvanize in the face the climate emergency*, I’ll continue baking.

Anyway. In the same way carrots make for a nice, moist classic cake, beetroot does a great job of creating a moist, one-of-your-five-a-day, chocolate cake. I do chocolate beetroot muffins already, but this is another option. You can ice it with a (vegan) butter cream too. I had a little vegan margarine left so just added a layer of raspberry jam and choc butter cream in the middle, using some Chococo baking drops my mum had given us a while back.

I’ve had this recipe a while and originally used soya milk, but it’s a lot easier to get more vegan milk alternatives these days, and we always have oat milk. We prefer oat milk, and there are a couple of places in town now where you can get refills**.

400g vegan “milk”. I’ve used soy and oat.
30g white wine vinegar
200g vegetable oil
425g plain flour
75g cocoa powder
11/2 / 6g teaspoon bicarbonate of soda
1 / 4g teaspoon baking powder
Pinch of salt
180g caster sugar
About 2 medium beetroots, peeled and grated. That is, about 300g before peeling, 250g peeled.

1. Oil and line two 20cm sandwich tins. Alternatively, use one larger tin if you don’t want a layer cake, say 25cm round or bundt.
2. Preheat the oven to 180C.
3. In a large bowl, combine the oat milk, oil and vinegar.


4. Sieve together the flour, cocoa powder and raising agents.
5. Add the flour mix, pinch of salt, and grated beetroot to the bowl and stir until well combined, with no patches of dry flour.


6. Pour the batter into the tins and bake for about 40 minutes or until a skewer comes out clean.
7. Cool in the tin for 10 minutes then turn out and leave to cool on racks.
8. When cool, decorate how you like. As well as a filling, I dusted the top with cocoa and icing sugar. Previously I’ve done it and served it with a vegan chocolate custard made with soya milk, sugar, cornflour and cocoa.

It’s a pretty good cake. This particular one I made then fed to four kids after school. They ate it without batting an eyelid. We didn’t mention the beetroot. One thing I would say about a cake such as this compared to a non-vegan one is that it’s crumbly and not as rich. Butter and egg yolk give a fatty richness that I’m still working on finding with a vegan cake, plus they’re also better binders.

As I wrote this blog, I found out that the sister of my sister’s boyfriend in Sydney is an accomplished vegan baker called Lancey Morris. She has a page on her site about egg alternatives. I know about a lot of these things, it’s just learning how and when best to utilise them. I’ll be visiting Lancey’s site a lot in future I suspect.

* We galvanized to face Covid-19, producing a vaccine in record time. Even in the face of all the nonsense, lies, misinformation and false news (ie not news). The climate and environmental crisis (of which Covid is a factor, the result of our rapaciousness exposing us to more zoonotic organisms) is sadly accompanied by an even bigger barrage of lies and misinformation. But there’s some deeper psychology at work that seems to be stopping us from doing what we need to do. We’re a bizarre species, seemingly so determined to indulge in epic self-harm.
** Refills are expensive compared to just getting more in Tetra Paks from the supermarket. As with so many ethical food decisions, you pay more to do the right thing, which is a hard sell when so many people are suffering financially anyway. I did struggle with why oat milk refills are expensive – the producet itself mostly just oats and water, not expensive ingredients. But supermarkets have the economies of scale on their side, and sell diary milk as a loss leader – totally unrealistically price to keep customers loyal, but drive farmers into worse and worse practices trying to make a living themselves. Likewise they can offer Tetra Paks of oat milk, say, at a lower price than the small refill shops. Our agricultural and food supply chain is so riven with problems, even before Brexit and Covid made things even more difficult and expensive. Anyway, for us, avoiding some Tetra Paks at least means we’re using less wasteful packaging. It’s hard to even recycling Tetra Paks. Our local council doesn’t include them in kerbside recycling, and even if a carton recycling option is available to you, it’s a false economy. Tetra Paks and similar laminated cartons are made of such an awkward mix of foil, card and plastic, “recycling” them is arguably pointless. It’s highly energy inefficient to transport them to specialist recycling facilities then disassemble them. Even when they’re broken down, the resulting materials can’t all be recycled anyway. The Tetra Pak company does have environmental corporate social responsibility policies, but when its core product is so problematic, can such policies really compensate? Or is it just more corporate greenwash?

2 Comments

Filed under Baking, Cakes, Vegan

2 responses to “Chocolate beetroot cake (vegan)

  1. This looks delicious, as do most of your creations — I adore your blog!

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