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A close up of a vegan chocolate beetroot cupcake

Chocolate Beetroot Cakes

On the days you just need cake, these wicked vegan chocolate beetroot cakes with chocolate avocado frosting are a sweet and rich treat minus the guilt. (GF)
4.62 from 18 votes
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Course: Dessert
Cuisine: Chocolate
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 12 cakes
Calories: 229kcal
Author: Amanda Logan

Equipment

  • food processor

Ingredients 

Beetroot and Chocolate Cakes

  • 200 grams raw beetroot weighed after pealing, grated
  • ½ cup / 65g buckwheat flour sifted
  • ½ cup sunflower seeds ground in to a meal like almond meal
  • ½ cup / 45g cacao or cocoa powder sifted
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup dairy-free milk
  • ½ cup apple sauce
  • ¼ cup / 60ml olive oil
  • ¾ cup / 130g granulated sugar raw
  • 1 teaspoon vanilla extract

Chocolate Avocado Frosting

  • 2 ripe avocados
  • cup + 1 tablespoon cacao or cocoa around 45 - 50 grams
  • 2-3 tablespoon maple syrup
  • pinch sea salt

Instructions

  • Preheat the oven to 170° Cn(338°F) and grease a 12-pan muffin or cupcake pan or an 8-inch round cake pan.
  • Grate the beetroot and place it in a large mixing bowl with the other cake ingredients. 
  • Mix until just combined  and spoon evenly among the greased cake moulds. 
  • Bake in the oven for 20 -23 minutes or until cooked through (a skewer should come away clean from the centre)
  • Remove from the oven and allow to cool for 5 minutes before turning out to cool completely. 
  • To make the avocado frosting, place the avocados in a food processor and process until smooth. Add the cacao or cocoa, two tablespoons of maple syrup and a pinch of sea salt. 
  • Process until smooth and taste. If the avocado is still coming through add the third tablespoon of maple and a tiny bit more cocoa. Process to combine. 
  • Fill a piping bag with the frosting and pipe on to each cake before serving.

Notes

If you would like the frosting sweeter, add a tablespoon of icing sugar. 
I use Australian cups and measures where a cup is 250ml and a tablespoon is 20ml. 

Nutrition

Calories: 229kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Sodium: 27mg | Potassium: 563mg | Fiber: 8g | Sugar: 14g | Vitamin A: 93IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg
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