Chocolate Cake (Beetroot)

Beet Root Cake

Beet Root Cake

Serves 12-14.


  • 3/4 cup chocolate soy or almond milk
  • 1/2 cup dutch cocoa powder
  • 2 cups all purpose flour
  • 1/2 cup oil
  • 1 tbsp margarine
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp baking soda
  • 1/8 teaspoon salt
  • 4 medium beetroot, roasted and pureed


  • 1 tbsp maple syrup
  • 1 tsp almond milk
  • 3/4 cup chocolate chips


  1. Preheat oven to 350ºF.
  2. Warm the chocolate almond/soy milk for 1 minute in the microwave.
  3. In a bowl, mix in cocoa powder, and vinegar until the powder dissolves in the warm milk.
  4. In a separate large bowl, mix all purpose flour, baking soda and salt.
  5. Mix the milk with oil, beet, margarine and sugar in food processor.
  6. Add this mixture to the flour (second) bowl and mix.
  7. Put the cake in your choice of oiled baking or bundt pan and bake for 45 minutes.
  8. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.


1. Melt the three ingredients under “Ganache”  in a microwave and then mix thoroughly. After the cake has cooled, pour over the cake and enjoy!

*Chopped walnuts can be added to the batter if desired.

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