Chocolate Beet Cake with Velvety Chocolate Frosting

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 In Cakes, Vegan
Chocolate Beet Cake with Velvety Chocolate Frosting – No Dairy & No Eggs | Anita's Organic Mill
If you are looking for a dairy and egg free dessert for your Thanksgiving gathering, then look no further. This rich chocolate cake makes a great centerpiece for the holidays and is made with some nutrient dense secret ingredients that no one will even guess are in it. The cake is made with seasonal pureed beets making the cake both moist and rich all at the same time. The frosting uses organic silken tofu as a base, replacing traditionally used heavy cream and no one will even taste it. The frosting is smooth, creamy and indulgent and makes a perfect topping for this holiday treat. Keep the decoration as simple as you like or amp it up for the full-on chocolate masterpiece.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 1 cake



  • 1 cup Red beet puree
  • 3/4 cup Non-dairy milk
  • 1/4 cup Sunflower oil (or other neutral tasting oil)
  • 2 tsp Apple cider vinegar
  • 2 tsp Vanilla extract
  • 1 tsp Chocolate extract (optional)
  • 1 cup Anita's Organic Cane Sugar
  • 1 1/2 cups Anita’s Organic Cake & Pastry Flour (or All Purpose White Flour)
  • 1/2 cup Anita's Organic Whole Wheat Pastry Flour
  • 1/2 cup Anita’s Organic Cacao Powder
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 tsp Salt

Chocolate Frosting

  • 1 1/2 cup Organic extra firm silken tofu
  • 2 tbsp Maple syrup
  • 1/4 cup Non-dairy milk
  • 2 tsp Vanilla extract
  • 2 tbsp Rum or whisky
  • 2 cups Anita’s Organic Chocolate Chips, melted



  • Preheat the oven to 350˚F. Grease & line 2 x 7” round cake pans.
  • In a large bowl mix together the beet puree, milk, vinegar oil, vanilla extract, chocolate extract (if using) and sugar.
  • In a medium sized bowl sift together the flours, baking powder and baking soda. Stir in the salt.
  • Add the dry flour mixture to the wet mixture and stir until just combined. Do not over mix. Divide the batter evenly between the cake pans and bake in the center of the oven for 25 to 30 minutes.
  • Test the cake is fully cooked by inserting a wooden toothpick into the center. If it comes out clean the cake is ready. Allow the cakes to cool in the pans for approx. 20 minutes then carefully remove from the pans and transfer to a wire rack to cool fully. While the cakes are cooling make the frosting.


  • Remove the tofu from the packaging and place in a sieve or colander to drain any excess liquid. Place the tofu in a food processor along with the maple syrup, milk, vanilla extract and whisky/rum. Process the mixture until it is smooth and creamy.
  • With the food processor running, slowly pour in the melted chocolate chips and keep it running until all the chocolate has been fully incorporated. The frosting should be beautifully smooth and glossy.

Assemble the Cake

  • Once the cakes are totally cold they can be assembled and frosted. If the cakes have become a little domed on the top level them off by carefully cutting away any excess with a cake leveler or sharp serrated knife (and steady hand).
  • Place one cake on a serving plate and cover with half of the frosting. Place the second cake on the top. Decorate the top of the cake with sifted icing sugar or spread/pipe more frosting on the top as desired.
Showing 2 comments
  • Zeeda

    A treat that is Absolutely delicious & healthy!

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