Vegan Chocolate & Beetroot Cake

A dreamy vegan cake that's easy to make and pretty healthy too! 



  • 1 Cup Olive or Sunflower Oil
  • 3 Cups Self Raising Flour
  • 2 Cups Brown Sugar
  • 3/4 Cup Cocoa Powder
  • 100g Dark Chocolate
  • 1 and a 1/2 Cups Soy Milk
  • 3 Cups Cooked and Grated Beetroot
  • 2 Tsps Baking Soda
  • 1 Tsp Vanilla Essence

Optional Topping:

  • 100g Dark Chocolate
  • 4 Tablespoons Soy Milk
  • Desiccated Coconut for sprinkling
  • Handful of fresh cherries


1. Pre-heat the oven to 180C.
2. Sift the flour into a large mixing bowl and add the baking soda, cocoa powder and grated beetroot and mix well.
3. Melt 100g of the chocolate in a glass bowl over a saucepan of boiling water.
4. In a separate mixing bowl, combine the oil, soy milk, brown sugar and vanilla essence.
5. Add the melted chocolate to the oil/soy milk mixture and whisk well with a bell whisk.
6. Add the wet and dry mixtures together and mix well.
7. Pour the mixture into a floured and oiled cake or bundt tin.
8. Bake for 45 minutes or until the top is firm and a knife inserted into the cake comes out clean. Carefully remove from the tin and allow to cool on a rack.
9. For the topping, melt the remaining chocolate using the same method as before. Once melted, remove from the heat and add the soy milk and whisk well. Pour immediately onto the cake. Finish with coconut sprinkles and some fresh cherries.
10. Eat! :-)