Vegan Beetroot Cake

5 from 1 vote

This vegan beetroot cake is the perfect vegan dessert. It's super moist and downright delicious! It's great for planning ahead since you can make it a day before, and it serves 12 hungry folks. Get ready for a simple and tasty treat!

Prep Time25

Cook Time50

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: vegan beetroot cake

Servings:

Calories: 388kcal

Author: Carlo Cao

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

Metric - Imperial (US)

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.

Video

Notes

* The vitamin C tablet is just to maintain the red color of the beet in the cake, if you don't want to use it you can leave it out. The red color will disappear almost entirely but the cake will still be delicious.

Nutrition