Cambridge CropShare

Vegan Beetroot and Chocolate Cake

Prep Time: 45 Mins
Cooking Time: 30 Mins
Total Time: 1 Hours 15 Mins
Yields: 12 slices


    • 400g (3-4) beetroot
    • 200g flour
    • 40g cocoa powder
    • 150g chocolate
    • 1tsp soda
    • 1tsp baking powder
    • 3tsp NoEgg
    • 140ml agave syrup
    • 100ml sunflower oil
    • 100g margarine
    • 30g cocoa powder
    • 150g powdered sugar
    • 2 tbsp water
    • 2 tbsp flour
    • 1tsp vanilla essence
    beetroot crisps:
    • 1 beetroot


      beetroot crisps:
      1. Cut the beetroot into very thin slices and spread on a baking tray lined with baking paper.
      2. Dry for about 4 hours at 50 degrees / gas mark 1.
      3. You can also make the crisps in a dehydrator overnight.
      1. Cut the beetroot into thick slices and boil for about 10 minutes.
      2. Preheat the oven to 170 degrees / gas mark 3.
      3. Drain the slices and blend until smooth.
      4. In a large bowl, mix the beetroot, agave syrup, sunflower oil and vanilla essence until creamy.
      5. In a separate bowl mix the remaining dry ingredients and add to the cake mix.
      6. Grease an 11 inch springform and pour in the cake mix.
      7. Bake for 30-40 minutes, until a toothpick inserted comes out clean.
      1. Cream the margarine in a small bowl then add the sugar, cocoa, vanilla,
      2. Let the cake cool completely, spread the icing on top and sprinkle with the beetroot crisps.
      This is based on a (non-vegan) recipe by the excellent Taste The Waste book, sadly only available in German. The film this book accompanies is subtitled though, and highly recommended. Check it out at!