Vegan Chocolate Beet Cake with Avocado Frosting

A decadent chocolatey, plant-based dessert packed with hidden goodness. What’s not to love?


For the cake:

  • 300 g (2 cups) beetroot, peeled and cut into 2.5 cm (1 inch) pieces
  • 350 g (2 cups) dark chocolate, at least 70% cocoa solids, chopped
  • 150 g (2/3 cup) unrefined coconut oil
  • 325 g (1 1/4 cups) soft tofu, puréed
  • 1 tsp pure vanilla extract
  • 200 g (1 cup) unrefined cane sugar
  • 100 g (3/4 cup) amaranth flour

For the frosting:

  • 80 g (1/2 cup) dark chocolate, at least 70% cocoa solids, chopped
  • 80 g (3/4 cup) granulated sweetener, eg. xylitol or monk fruit sweetener
  • 30 g (1/4 cup) cocoa powder
  • 2 large avocados, pitted, peeled, and diced
  • 1 tsp pure vanilla extract

To decorate:

  • 2 tbs whole almonds
  • 2 tbs goji berries
  • 2 tbs pumpkin seeds
  • 2 tbs desiccated coconut


Step 1.
For the cake: Place the beetroot in a small saucepan and cover with water. Bring to the boil and then cook at a steady simmer until tender to the tip of a knife, about 30 minutes.

Step 2.
Drain well, reserving 2 tbsp of the cooking liquid; transfer to a food processor with the reserved liquid and purée until smooth. Scrape the purée into a large mixing bowl.

Step 3.
Preheat the oven to 170°C (150° fan). Grease and line the base of a 23 cm (9 inch) springform cake tin with parchment paper.

Step 4.
Combine the chocolate and coconut oil in a heatproof bowl. Set over a half-filled saucepan of simmering water, stirring until melted and smooth. Remove from the heat.

Step 5.
Beat together the puréed tofu, vanilla extract, sugar, and amaranth flour in a separate mixing bowl until smooth and even. Gently fold in the melted chocolate mixture followed by the beetroot purée.

Step 6.
Spoon the batter into the prepared tin; cover the tin with aluminium foil.

Step 7.
Bake the cake until set with a slight wobble at the centre of the cake, 1 hour 15-30 minutes.

Step 8.
Remove from the oven and discard the foil. Let the cake cool to room temperature before covering and chilling overnight.

Step 9.
The next day, turn out the cake onto a cake platter or cake stand. If needed, trim the top flat with a serrated knife.

Serves 12