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Vegan Beetroot Chocolate Cake Gluten-free
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4.34 from 3 votes

Spiced Beetroot and Chocolate Cake

Feel free to use a 20cm round cake tin, or a smaller 16cm round tin for this recipe if you like a taller cake. Increase cooking time by 5 minutes for the smaller tin. While I used a little rice malt syrup to sweeten the batter, if you prefer a slightly more sweeter flavour, add 2 tablespoons ground (green) stevia to the dry ingredinets.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 8 -10


Dry ingredients:

  • 1 1/2 cups self-raising gluten-free flour
  • 1 tsp gluten-free baking powder
  • 1/2 tsp bicarb soda
  • 3 tbsp raw cacao powder
  • 2 tsp five spice powder
  • 1/2 cup raw grated beetroot
  • 2 tbsp ground stevia

Wet ingredients:

  • 1/3 cup light tasting olive oil or melted coconut oil
  • 1/3 cup rice malt syrup
  • 2/3 cup water water
  • 1 tbsp vanilla extract


To make the Spiced Beetroot and Chocolate Cake:

  • In a large bowl combine all dry ingredients plus grated beetroot and mix well.
  • in another bowl, whisk together all wet ingredinets until the mixture is smooth. (If using coconut oil and it's solid, place your wet ingredients in a small sauce pan and stir over low heat for the oil to melt - do not boil!).
  • Pour wet ingredients into the dry ones and fold gently with a wooden spoon until only just combined.
  • Transfer batter into the paper-lined form.
  • Bake in a preheated oven for around 35 minutes, or until a skewer inserted into the cake comes out clean.
  • Cool on a wire rack before slicing up and serving.
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