#VEGAN cake, that's super fudgy and incredibly tasty? Actually a thing? Thanks to it is!

Really easy to make and really chocolatey for a real dairy-free egg-free chocolate fix. You can't taste the beetroot, but it's the beetroot that makes it fudgy. I made this cake for a friend who hasn't eaten cake for years because she can't eat eggs.



Preheat the oven to 180c. 160c fan. Coat a 20 cm springform cake tin with cake release spray inside.

Put the beetroot into a food processor and blend till smooth. Put in the rest of the cake ingredients and whizz until thoroughly mixed. Tip into cake tin and bake for 50 mins to 1 hour and skewer comes out clean. Leave to cool in tin.


Melt the chocolate in a bowl over a pan of gently bubbling water, once melted, remove bowl from pan. Add the coffee and vanilla and whisk. At this point it might become grainy but once your mix in the honey it becomes glossy and smooth again. Leave to cool for 20 mins, then smooth over cake and sprinkle with raspberry flakes or decoration of your choice. I used fresh raspberries.



  • 100 ml light olive oil 
  • 175g of vacuumed packed cooked beetroot in natural juices
  • 50g of unsweetened cocoa powder
  • 200g self raising flour
  • 175g soft brown sugar
  • 200g soya yoghurt 
  • 2tsp vanilla extract
  • 1tbsp baking powder
  • Quarter tsp salt

Chocolate icing

  • 150g dark chocolate 
  • 3 tbs maple syrup
  • 3 tbs very strong black coffee
  • 1 tsp vanilla extract
  • Freeze dried raspberry pieces as decoration( optional)

Hannah NorrisComment