Vegan & Gluten-Free Chocolate Beetroot Cake
This Vegan & Gluten-Free Chocolate Beetroot Cake with Coconut Whipped Cream is a delicious alternative to having a high sugar cake for any occasion. It’s chocolatey, moist, lightly sweetened, packed full of delicious fruits, and the sweet beet after tones will just seal the deal. Perfectly balanced with just enough decadence to be a treat but healthy enough to not feel guilty. It’s versatile enough to use for any occasion; gluten-free & vegan birthday cake, holiday dessert option, high tea, or simply in case of drop in guests.
I’ve been trying to share more about my personal experiences and struggles on this platform as a challenge both to myself and for my own healing process. Sharing has never been something that has come easy for me in life but perhaps I’ll gain some insight into my internal dialogue if I do. Work-life balance has been something on my mind lately so I wanted to dedicate this recipe to the necessary balance that we all need in life. That being said, how does this recipe fit in?
This equilibrium is necessary for pretty much everything, whether it be family, work, or relationships, we all need to balance it out with our own needs. When I started on this blogging journey, it was my goal to make healthy food that was also decadent not just because it’s what I enjoyed eating but also because of my health issues. I wanted to share this journey and struggles with others who also had similar issues. As I progressed, I found that the not-so-healthy options were those that were most popular and I traded off my own healthy for more clicks, likes, and views.
My step-daughter was asking about what Yin and Yang meant the other day. I told her that it was all about a balance of opposing forces in life. Like my blogging career, we all need to find our yin and yang “sweet” spot. Work shouldn’t take over our entire lives nor should we sell out for the sake of more views. Harmony is essential to be happy, healthy, and satisfied in life. That sweet spot can be a tough decision to have to make but we are only on this planet for a short time so does it make sense to devote it entirely to someone else’s needs. The reality is sometimes you have to make a few compromises but when is too much, TOO MUCH?
I felt this recipe was the perfect representation of that internal struggle we all face during these periods of being torn between two opposing forces. This cake is balanced because sometimes we do need a little decadence in our lives but it is also important to not go overboard. Healthy meets decadence in the most delicious way.
Making a Vegan & Gluten-Free Chocolate Beetroot Cake
I got inspired by another vegan blogger called The Simple Green to create this recipe. I was so intrigued by the use of beets in a chocolate cake. Beets are delicious on their own, in salads, and make for a great borscht soup but I would never think of adding them in a cake let alone a healthy chocolate cake. I was pleasantly surprised at how well they paired up with the chocolate. The beetroot adds a lot of moisture and denseness almost like a brownie and creates multi-layered after tones of flavor throughout the cake.
I wanted to make a low sugar cake, one that would make it so that you’re not struggling to finish it. Coconut sugar is claimed to have half the calories than regular sugar. It is also known to have a moderately lower glycemic index than other sugars and will not spike your blood sugar. 2 So given this information, I figured I would give it a shot. I absolutely loved it! I didn’t want it to be too sweet to finish and I believe I’ve accomplished this. I couldn’t get enough of this stuff. However, I realize that not everyone is the same. If your taste buds crave something a little sweeter, I would suggest adding in an extra ½ cup of brown sugar.
Is Coconut Cream Healthy?
Coconut milk, cream, and oil have all been subject to controversy. Are the fats going to cause you to gain weight and clog your arteries or is it healthy food to incorporate into our diets? Whether or not you are on team coconut, it can be quite confusing trying to navigate through all this opposing information. The truth is that it is calories dense mainly because of the amount of fat that it contains. However, its main source of fats is from medium-chain triglycerides, which studies have shown, can promote weight loss by reducing your appetite and increasing energy.1 Furthermore, it has been known to reduce bad cholesterol and increase the good cholesterol in our bodies.1 So, in my opinion, coconut is good in my book but like anything, in life, it needs to be in moderation!
So, to sum it all up, this is a great example of how healthy can live in harmony with delicious. I hope you enjoy this recipe and if you do try it and love it as much as I do, I would love to see your comments.
Vegan & Gluten-Free Chocolate Beetroot Cake with Coconut Whipped Cream
- 2×8” cake pans
- 1 cup Beets cooked
- 2 Tbsp Ground flax seed
- 4 Tbsp Water
- 3 cups Gluten-free flour I used Bob's Red Mill 1 to 1 Baking Flour
- 3/4 cup Cocoa powder
- ¾ cup Coconut sugar
- ½ cup Brown sugar
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Sea salt
- 1/3 cup Grapeseed oil alternatively you could use Olive oil
- 2 cups Unsweetened almond milk
- 3 tsp Pure vanilla extract
- 1 tsp Apple cider vinegar
- Whipped cream topping
- 2 cups Coconut whipped cream or 2 cans of full fat coconut milk (see link in notes for options in making coconut whipped cream) I used cha’s organics coconut whipping cream
- ½ cup icing sugar sifted
- Fruits of choice
- Chocolate shavings
- Icing sugar spinkled
- Preheat oven to 375 degrees F (190 C), line cake pans with parchment paper and grease the sides.
- In a small bowl, combine the flax meal and water and let stand for 5-10 minutes or until thickened. Meanwhile in a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Make a well in the centre and set aside.
- In a medium sized bowl, whisk together the almond milk and vinegar oil, vanilla extract, and beets and mix till well incorporated.
- Slowly pour your wet ingredients into the well created within your dry ingredients and mix till well combined.
- Pour batter into cake pans, splitting it in 2 equal parts. Bake for 55 minutes to 1 hour (at 375˚F or 190˚C), or until a toothpick inserted into the center comes out clean.
Coconut Whipped Cream
- While the cake is baking, if you are using Cha's organics whipped cream, take your coconut cream and pour it into a large mixing bowl. Using an egg beater, whip up your coconut cream until you reach some fluffiness, about 1 minute. If you are using cans of coconut milk see link in notes on how to create the perfect coconut whipped cream. Alternatively, if you are using another store bought coconut whipped cream, you may skip this section completely.
- Once your cake has been cooling for at least an hour, place your bottom portion of the cake on your serving platter. You won't want to move it once all of your toppings are loaded on. Spread half of the whipped coconut cream onto your bottom portion then layer on the top portion of your cake and spread the rest of the whipped cream.
- Garnish with toppings of your choice. Serve chilled. Keeps for 3 days.
- Health Benefits of Coconut Milk and Coconut Cream
- Coconut Sugar — A Healthy Sugar Alternative or a Big, Fat Lie?