Red velvet cake (vegan)

I have made this cake several times, especially when I was left with roasted beetroot and didn't want to throw it away. The result has always been a moist cake with a dense texture and interesting color. I didn't have high expectations during my first attempt, but it turned out better than I expected. It is vegan and does not contain complicated ingredients. All measurements are done with the same cup, which helps when you don't want to dirty many dishes.

Quick info

Total time: about 2 hours (including preparation and baking)
Preparation time: 20 minutes
Baking time: 1 hour and a half
Servings: 10-12 slices
Difficulty: easy to medium
Recipe type: vegan cake

Ingredients

1/2 cup of oil (250 ml measuring cup)
2 heaping tablespoons of cocoa
1 cup of sugar
400 g of roasted and peeled beetroot (weigh after peeling)
50 g of dark chocolate (vegan, dairy-free)
1 vial of vanilla essence
1 lemon (for zest and possibly a few drops of juice)
2 cups of flour
1 packet of baking powder
1/4 teaspoon of baking soda

Preparation method

1. Roast the beetroot in the oven until soft (or use pre-roasted). After it cools, peel and weigh 400 g. Put it in a blender and mix well until it becomes a fine puree.

2. In a large bowl, add the sugar and oil. Mix with a whisk or a mixer on low speed until the sugar starts to dissolve a bit.

3. Add the beetroot puree and vanilla essence. Chop the dark chocolate finely with a knife and incorporate it into the liquid mixture.

4. Grate the lemon zest directly over the mixture. If desired, a few drops of lemon juice can be added, but it is not mandatory.

5. In another bowl, mix the flour, cocoa, baking powder, and baking soda. Combine with a spoon.

6. Gradually add the dry ingredients over the liquid ones. Incorporate everything with a whisk, being careful not to leave lumps, but without over-mixing.

7. Pour the mixture into a loaf pan lined with baking paper.

8. Place in the preheated oven at 170-180°C for about an hour and a half. After an hour, check with a toothpick, especially in the center. If the toothpick does not come out clean, leave it longer.

9. Let the cake cool in the pan, then remove and slice once it reaches room temperature.

Why I make this recipe often

It is a vegan cake option with simple ingredients. The roasted beetroot gives it a moist texture that lasts for a few days without drying out. I don't have to beat eggs or use dairy, and all the ingredients are easy to find. It works as a dessert or a snack.

Tips and variations

Tips

- The beetroot should be well-roasted, not just boiled, for a more pleasant flavor and a more intense color.
- To avoid sticking, I use baking paper, especially for moist cakes.
- If the chocolate is not finely chopped, it may sink to the bottom, so I chop it as small as I can.

Substitutions

- Dark chocolate can be omitted or a sugar-free version can be used.
- Brown sugar or another sweetener can be used, but the final texture may differ slightly.
- For flavor, vanilla essence can be replaced with natural extract or omitted if necessary.

Variations

- Chopped nuts or raisins can be added for extra texture.
- Instead of lemon zest, orange zest can be used.
- If you want an even denser cake, you can slightly reduce the flour (by 2-3 tablespoons), but I don't recommend it for the first attempt.

Serving ideas

- It can be served plain or with a thin layer of tart jam on top.
- It goes well with coffee or tea.
- It can be dusted with sugar after cooling, if preferred.

Frequently asked questions

1. Can I use boiled beetroot instead of roasted?
Yes, but the final texture will be slightly different. Roasted beetroot gives a more intense flavor and a prettier color.

2. Does it have to be dark chocolate?
No, the cake will also turn out without chocolate, but it will be less dense and have a different flavor.

3. Can I add more cocoa?
You can add another tablespoon of cocoa if you prefer a more intense flavor, but the texture will be denser.

4. Can the cake be made in a round pan?
Yes, but the baking time may differ depending on the height of the mixture.

5. Can I reduce the sugar?
Yes, but if you put less sugar, the cake will be less moist and less bound.

Nutritional values

Approximately, one slice of cake (out of 12 slices) has about 170-180 kcal. Carbohydrates 25 g, fats 6 g, proteins 2-3 g. These are approximate values based on the ingredients above and may vary depending on the chocolate used or if nuts or other additions are included.

Storage and reheating

The cake keeps well at room temperature in a covered container for 2-3 days. It is quite moist, so it does not dry out quickly. If you want to keep it longer, you can put it in the fridge, but it is better at room temperature. I do not recommend reheating in the microwave, as it may become rubbery. It can be sliced and frozen, but the texture after thawing is not as pleasant.

 Ingredients: 1/2 cup of 250 ml of oil, 2 tablespoons of cocoa powder, 1 cup of sugar, 400 g of beetroot, 50 g of dark chocolate, 1 vial of vanilla essence, lemon, 2 cups of flour, 1 packet of baking powder, 0.25 tsp of baking soda.

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