I’ve Baked my First Ever Easy Vegan Gluten Free Cake

Vegan baking isn’t high on my cooking rotation. However, finding out that my most recent colleague is vegan, I was up to the easy vegan cake baking challenge!

My Mum is coeliac, I’m gluten intolerant, and my nephews are dairy & nut free – vegan baking seemed easy to cater for!

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

A small sampler of taste opinions are in from three different tasters: the “fully-loaded-no-dietary-requirements” family, me as gluten free and most importantly, my vegan colleague:

  • No-dietary-requirements opinion – family could really taste the earthiness of the beetroot, but enjoyed it “if there was nothing else to eat”
  • 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!!

Overall, I’ve given it a double thumbs up!

Adapted from Minimalist Baker Recipes, called “Fudgy Vegan Beet Cupcakes“. This is my full-flavoured, easy vegan gluten free cake version!

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

I've Baked my First Ever Easy Vegan Gluten Free Cake

Vegan Chocobeet Cake

Vegan, Dairy Free, Gluten Free

Ingredients

1 cup nut mylk

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 this easy vegan cake fits beautifully with your low impact living, treading sustainably on the environment. When you source the ingredients from your own backyard or your local farmers, food miles are remarkably reduced. Purchasing from your local bulk foods shop means you buy as much as you need, package free with no unnecessary food wastage.

Cooking your food from scratch is wonderful for treading lightly on your health and wealth. By taking this loving and hearty approach to food, you can avoid preservatives, unnecessary packaging and use fresh ingredients that can be used in other recipes.

Enjoy this delicious cake!

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I’m so excited to offer this Low Tox Life course to you, as a partnership recommendation. I know you’re going to love the course and become more confident with food choices! Join the Real Food Rockstars online course today for immediate and lifetime access. 

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