Best Vegan Gluten-Free Chocolate Beet Cake

This incredibly decadent and moist gluten-free Vegan Chocolate Cake is topped with a dreamy ganache frosting and has a hidden veggie: beets!

This Vegan Chocolate Beet Cake is totally free of gluten, dairy, eggs, soy and even refined sugar. It's perfect for holidays, birthday parties, or chocolate cravings.


– Flax eggs – Maple sugar – Unsweetened cocoa powder – Oat flour – Almond flour – Tapioca flour – Baking soda – Fine salt – Large beets – Unsweetened plain almond milk


– Coconut oil – Pure vanilla extract – White distilled vinegar – Unsweetened full-fat coconut milk – Vegan chocolate chips


In a small bowl or glass measuring cup whisk together the ground flaxseed with warm water.  Allow to sit for at least five minutes. In a large mixing bowl whisk together the dry ingredients until no clumps remain.


In a high speed blender, add the cooked beets, non-dairy milk, melted coconut oil, vanilla extract and vinegar. Pour into the mixing bowl with the dry ingredients and stir well. 


Divide the cake batter evenly between the two cake pans.  Place both cake pans on the middle rack of the preheated oven and bake for 30 minutes. Allow the cakes to fully cool to room temperature before frosting.


To make the chocolate ganache frosting, use a hand mixer to combine the melted chocolate with just the coconut cream from 3 cans of full fat coconut milk. Allow it to firm up about 30 minutes.


Place one cake on a cake stand and top with the frosting. Place the other cake overtop and spread the remaining frosting around the sides. Garnish with chocolate shavings, dye-free chocolate sprinkles or mini vegan chocolate chips.

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