Divine Vegan & Gluten-Free Choc Beetroot Cake

Vegan baking isn’t high on my cooking rotation. However, finding out that my friend now prefers a vegan diet, I was up to trying a new-for-me recipe – this divine vegan & gluten-free choc beetroot cake. Go straight to the recipe here.

Baking for a vegan preference seemed easy to cater for, as I’m already used to accomodating for coeliac, gluten-intolerance, dairy-free and nut-free within the extended family.

I bought seasonal, locally grown beetroot from a local business, Your Food Collective and the baking ingredients from The Source Bulk Foods and Biome.

A small sample of taster opinions are in from three different tasters: the “fully-loaded-no-dietary-requirements” family, me as gluten-free and most importantly for this recipe, my vegan friend:

  • No-dietary-requirements opinion – the family could taste the earthiness of the beetroot but enjoyed it.
  • Gluten-free – I definitely liked the taste and was surprised at the consistency and quality of the cake, considering there are no eggs!
  • Vegan – words such as divine, moist and rich were top of the descriptives!!

I’ve given it a very proud double thumbs up!

The recipe’s adapted from Minimalist Baker Recipes called “Fudgy Vegan Beet Cupcakes“. My version of the recipe (below) is a full-flavoured, easy vegan and gluten-free cake taste sensation! Enjoy!

Linked partnership recommendations may mean that I receive a commission for successful purchases. 

Vegan Choc Beet Cake

(Gluten Free, Dairy Free, Egg Free, Vegan)

Ingredients

1 cup nut mylk (or milk of your choice)

1 tsp white vinegar

1/2 cup pureed beetroot

3/4 cup caster sugar

1/4 cup melted coconut oil

2 tsp vanilla extract

1 cup plain, gluten free (GF) flour (can also be plain flour for non-gluten free)

1/2 cup cacao powder

1 tsp bicarb soda

1/2 tsp baking powder

Method

  • Preheat oven to 190C
  • Mix the nut mylk & vinegar together – allow to curdle for a couple of minutes
  • Add pureed beetroot, caster sugar, coconut oil, vanilla extract. Beat until foamy
  • Add GF plain flour, cacao powder, bicarb soda & baking powder to the bowl
  • Pour into pyrex cake pan or muffin pans lined with brown paper muffin cases
  • Cupcakes cook for about 20 minutes, whilst the cake is about 40 minutes

You’re going to love how easy this vegan chocolate beetroot cake fits beautifully in with your low impact living and treads lightly on the planet. Food miles are remarkably reduced when you source the ingredients from your own backyard, community garden, or local farmers. Purchasing from your local bulk foods shop means you buy as much or as little as you need, package free with no unnecessary food wastage.

Cooking your food from scratch is a wonderful way to tread lightly on your health and wealth. By embracing this loving and hearty approach to food, we can avoid preservatives and needless packaging and use these fresh ingredients in other recipes. My recommended e-courses with Low Tox Life are Real Food Rockstar and Go Low Tox – both help you take that step further to increasing consumption of whole foods and reducing our packaged foods and toxic load. This Australian book Low Tox Life Food delves into how we can shop, cook, swap, save and eat for a happy planet.

Go here with French for Tuesday for more ideas on cooking from scratch. In the Newcastle region? Read about local plant-based cafe, The Yoga Place Cafe and how kindness is a virtue of this welcoming space.

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The following links help you think and be more mindful about the food we eat, and how to eat for a happy planet:

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