This vegan beetroot chocolate cake is moist and rich. It tastes great because it combines the earthy sweetness of beets with the richness of cocoa powder. This vegan dessert is great for Veganuary or any time you want something sweet.
Ingredients: 2 cups grated beetroot. 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened applesauce. 1/3 cup vegetable oil. 1 tsp vanilla extract. 1/2 cup dairy-free milk such as almond or soy. 1/2 cup vegan chocolate chips optional, for extra richness.
Instructions: Set the oven to 350F 175C and heat it up. A 9-inch round cake pan should be greased and floured. Grate the beets and mix them with all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Applesauce, vegetable oil, vanilla extract, and dairy-free milk should all be mixed together in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. If you want to, fold in the vegan chocolate chips. When the cake pan is ready, pour the batter into it and spread it out evenly. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Take the cake out of the oven and let it cool for 10 minutes in the pan. Then, move it to a wire rack to cool all the way through. When the cake is cool, you can either dust it with powdered sugar or frost it with your favorite vegan frosting. Cut and serve.
Prep Time: 15 minutes
Cook Time: 35 minutes
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