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Decadent Beetroot Chocolate Cake with Luscious Coconut Frosting - Vegan - Frenchynosh

Veggie Beetroot Chocolate Cake with Coconut Cream Frosting - Vegan

The Veggie Beetroot Chocolate Cake with Coconut Cream Frosting is a captivating fusion of vibrant ingredients and rich flavors. This moist, chocolatey cake gets its unique hue and added moisture from pureed beetroot, while the coconut cream frosting provides a smooth, dreamy finish that contrasts beautifully with the cake's deep cocoa notes.
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Temps de préparation 20 minutes
Temps de cuisson 40 minutes
Temps total 1 minute
Type de plat Dessert
Cuisine International
Portions 8 servings
Calories 290 kcal

Ingrédients
  

  • 1 cup beetroot puree (about 2 medium beetroots, roasted and blended)
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup dark chocolate chips
  • 1 can full-fat coconut milk, refrigerated overnight (for frosting)
  • 1/4 cup powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
  • In a large mixing bowl, combine the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, whisk together the beetroot puree, coconut sugar, maple syrup, melted coconut oil, vanilla extract, coconut milk, and apple cider vinegar until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the dark chocolate chips.
  • Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the coconut cream frosting. Scoop out the solidified coconut cream from the refrigerated can of coconut milk, leaving any liquid behind.
  • In a mixing bowl, beat the coconut cream with powdered sugar and vanilla extract until light and fluffy.
  • Once the cake has cooled completely, spread the coconut cream frosting over the top. Slice and serve.
  • Store any leftovers in an airtight container in the refrigerator.

Nutrition

Serving: 100gCalories: 290kcalCarbohydrates: 38gProtéines: 5gFat: 15gSucre: 24g
Keyword almond flour, beetroot cake, beetroot puree, chocolate dessert, chocolate lovers, coconut cream, coconut frosting, dairy-free dessert, decadent dessert, gluten-free option, healthy sweets, homemade baking, Nutritious sweets, plant-based dessert, seasonal baking, special occasion cake, unique dessert, vegan baking, vegan cake, vibrant cake
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