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This vegan beetroot cake is the perfect vegan dessert. It's super moist and downright delicious! You can whip it up easily with everyday ingredients you probably already have in your kitchen. Plus, it's great for planning ahead since you can make it a day before, and it serves 10 people. Get ready for a simple and tasty treat!
This vegan beetroot cake is my go-to dessert for dinner parties when I want to surprise my guests with something extraordinary. It's the perfect sweet treat to round off a meal because it offers a unique twist from the usual desserts. The combination of flavours makes it a delightful surprise that never fails to impress.
If you've fallen for the delightful taste of this vegan beetroot cake, you're in for a treat with my vegan carrot cake – equally delicious and loaded with flavor. For chocolate enthusiasts, this vegan chocolate cake is another tempting option that promises to satisfy your sweet cravings with its rich and indulgent goodness.
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⭐ Why I love this recipe
I absolutely adore this vegan beetroot cake for its sensational taste that marries the earthy richness of beets with a zesty kick from ginger and orange zest, creating an aromatic symphony in every bite.
What makes it truly extraordinary is the delicious union of flavors, enhanced by the luscious vegan cream cheese frosting crowning the cake. The balance between the cake's sweetness and the frosting's tanginess creates a flavor explosion that makes this dessert a special treat.
🧾 Ingredients
These are the key ingredients needed to make this delicious cake:
- Fresh beetroot: takes the spotlight as the main ingredient, contributing not only moistness and a vibrant color but also infusing an earthy taste kick to this delicious cake.
- Candied ginger: brings a spicy kick to the cake, making it taste exciting. It also makes the texture more interesting.
- Orange zests: bring a touch of freshness and introduces floral, aromatic notes that enhance the flavor profile of the cake.
- Roasted almonds: contribute to the cake's texture, introducing a crunchy element, while also infusing a delightful nutty note to the cake.
Substitutes
- Fresh beetroot: you must use fresh beets; under no circumstances should you use precooked beets because they will change the texture of the cake.
- Candied ginger: can be replaced with 1 teaspoon of powdered ginger. Obviously the cake will not be exactly the same, but if you just can't find it, powdered ginger is a great substitute.
- Roasted almonds: can be replaced with the same amounth of walnuts, pecans or even hazelnuts.
🥄 Equipment
For making this vegan beetroot cake all you need are essentials found in every kitchen. Grab a cake tin with a 24 cm diameter (approximately 9.45 inches), two large bowls, and a hand mixer. With just these tools at your disposal, you're ready to make this delicious treat.
🥣 How to make
Here, you'll find a visual, step-by-step guide on how to make this delightful vegan beetroot cake. The easy-to-follow images will walk you through each stage of the process, ensuring a smooth and enjoyable baking experience.
Prep
Step 1: For the cake, shred the beetroot and in a small saucepan, heat the butter, oil and soy milk over a low heat until the butter has completely melted.
Step 2: In a large bowl, mix together the yogurt, sugar, orange zest, baking soda and a vitamin C tablet (optional, see recipe card notes).
Step 3: In another large bowl, sift the flour, baking powder and salt. Add the beetroot, ginger and almonds without mixing.
Step 4: Add the butter mixture to the yogurt mixture and stir. Then pour over the flour dry ingredients and mix with a whisk until the batter is smooth.
Step 5: Pour the batter into the tin, spread evenly and bake for 50 minutes. Then remove from the oven and allow to cool completely.
Step 6: Place the cream cheese, powdered sugar and vanilla in a bowl and beat until creamy. Spread evenly on top of the cake and serve immediately.
💭 Top tip
The top tip for this vegan beetroot cake lies in the art of thin grating. Ensuring the beetroot is finely shredded not only guarantees thorough cooking but also facilitates the seamless integration of its juice into the batter. This will not only enhance the flavor but it also imparts a stunning red hue to the cake.
👨🏻🍳 Expert tip
To maintain the red color of the beet while baking the cake, we need to add a vitamin C tablet into the batter. Vitamin C acts as an antioxidant, so it helps preserving the vibrant color of the beetroot by preventing oxidation.
If you do not add vitamin C to the batter the beetroot when exposed to air, will undergo oxidation, and the color will turn brown and dull. Vitamin C helps counteract this process by inhibiting the enzymatic browning reaction.
That said, the cake will be just as delicious even if you don't add the vitamin C, only the color will resent it.
❄️ Storage
This vegan beetroot cake can be stored in the fridge or in the freezer.
- Fridge: place it in an airtight container and store for up to 3 days.
- Freezer: this cake can only be stored in the freezer if the frosting is not on top. Cover with plastic wrap, place into an airtight container and store for up to 2-3 months. Allow to thaw overnight in the fridge before frosting and serving it.
📔 FAQ
This recipe requires fresh beetroots because cooked beetroots would ruin the texture and color of the cake.
Yes, you totally can! The cake is extremely delicious on it's own, the cream-cheese frosting is only the cherry on top.
🎥 Video
📖 Recipe
Vegan Beetroot Cake
Equipment
- 1 Cake tin with a diameter of 24 centimeters (9.5 inches)
- 2 large bowls
Ingredients
Cake
- 80 g almonds
- 80 g vegan butter
- 30 g peanut oil
- 160 ml unsweetened soy milk
- 120 g unsweetened soy yogurt
- 150 g sugar
- 1 untreated orange grated peel
- 1 vitamin C tablet* crushed (optional, for the color)
- ½ teaspoon baking soda
- 220 g white flour
- 1½ teaspoon baking powder
- salt
- 250 g fresh beetroot thinly grated
- 100 g candied ginger
Topping
- 450 g vegan cream cheese
- 3 tablespoon powdered sugar
- ½ teaspoon vanilla powder
Instructions
- Preheat the oven to 180 degrees Celsius top/bottom heat. Line the base and sides of a 24 cm cake tin with baking paper.
- Spread the almonds on a baking tray and toast in the middle of the oven for 15 minutes. Chop and set them aside.
- For the cake, in a small saucepan, heat the butter, oil and soy milk over a low heat until the butter has completely melted. Turn off the heat and set the pan aside.
- In a large bowl, mix together the yogurt, sugar, orange zest, baking soda and a vitamin C tablet.
- In another large bowl, sift the flour, baking powder and 1⁄2 teaspoon salt. Add the beetroot, ginger and almonds without mixing.
- Add the butter mixture to the yogurt mixture and stir until the sugar has completely dissolved. Then pour over the flour mixture and mix with a whisk until the batter is smooth. Do not stir the mixture for too long, otherwise the cake will lose its airiness.
- Pour the batter into the tin and spread evenly with a spatula. Bake the cake in the oven on the middle shelf for 50 minutes. Then remove from the oven and alow to cool completely.
- Place the cream cheese, powdered sugar and vanilla in a bowl and beat until creamy. Spread evenly over the cake and serve immediately.
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