Member recipe

Vegan Chocolate and Beetroot Cake

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Cooking time

Prep: 30 minutes Cook: 25 minutes

Skill level

More effort


Serves 10

The beetroot combined with sultry dark chocolate makes an amazingly moist sponge -the fruity raspberries give it that extra edge!

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For the cake

  • 100ml rapeseed oil
  • 175g Cooked beetroot
  • 175g Dark soft brown sugar
  • 200g Self raising flour
  • 1 tbsp baking powder
  • 1 tsp vanilla bean paste

For the cashew buttercream

  • 180g cashews (soaked overnight then drained)
  • 20g freeze-dried raspberry powder
  • 1 tbsp smooth raspberry jam
  • 60 ml melted coconut oil
  • 60 ml maple syrup

To Decorate and for filling

  • 100g plain chocolate (dairy-free if Vegan)
  • 200g mixed berries (I used blueberries, strawberries and raspberries)
  • Freeze dried raspberries


  1. Heat oven to 200c/180c fan/ gas mark 7. Line and grease two 18 inch round cake tins.

  2. Using a food processor, blend the beetroot until a smooth puree.

  3. Add the rest of the ingredients and blend until combined.

  4. Divide mixture evenly into the two cake tins and place in the centre of the oven. Bake for 25-30 mins or until a toothpick comes out of the cake clean.

  5. Leave the cake to cool in the tin whilst you make the “buttercream”.

  6. Using a food processor, blend the pre-soaked cashews until creamy and as smooth as possible.

  7. Add the freeze-dried raspberry powder (I bought freeze-dried raspberries and ground them to a powder myself using a pestle and mortar but you can find raspberry powder online for a price). Add the coconut oil and as much or as little maple syrup as you want depending on how sweet you like it.

  8. Blend mixture again until smooth and silky.

  9. Place the mixture in the freezer to chill for 40-45 mins.

  10. Take the mixture out of the freezer and blend again. Then return to the freezer for another 40 minutes.

  11. Repeat step 5 one more time then leave in the freezer for a further 2 hours or until semi-firm to the touch.

  12. Whisk the mixture (which should be pretty firm by now) until it is of a spreadable consistency.

  13. Remove cakes from their tins and place one cake on your board or plate. Spread the raspberry jam onto the cake and then arrange strawberries that have been halved around the edges and centre of the cake.

  14. Using a palette knife, dollop on the cashew buttercream and spread carefully over the strawberries, making sure to fill the gaps (but not to cover the edges as you want these to show when your cake has been assembled).

  15. Place the other cake on top and carefully spread a thin layer of leftover cashew buttercream on top.

  16. Melt the plain chocolate and spread this on top of the buttercream.

  17. Using leftover melted chocolate, dip fruit and arrange on top of the cake as desired (As well as sampling some yourself of course.)

  18. Present proudly to the lucky recipient… Or to yourself with a huge mug of tea!

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