Red Devil Beet Bundt Cake Recipe | Vegetarian Times Skip to main content

Red Devil Beet Bundt Cake

Puréed beets bring color, sweetness, and an irresistibly moist texture to this cake. To retain the dessert’s red color, use regular unsweetened cocoa powder, not Dutch processed. Chocolate extract (found in the baking aisle with other extracts) delivers extra chocolate intensity, but omitting it won’t ruin the recipe.


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1 cup plus 2 Tbs. almond milk
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1 medium beet, peeled and cut into ½-inch dice (1 cup)
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2 Tbs. flaxseed meal
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2 Tbs. apple cider vinegar
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1 ½ cups sugar
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⅓ cup canola oil
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2 tsp. vanilla extract
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2 tsp. chocolate extract
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2 ¼ cups all-purpose flour
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½ cup unsweetened cocoa powder
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2 ½ tsp. baking powder
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¾ tsp. salt

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1 Tbs. coconut oil
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2 cups confectioners’ sugar
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3 Tbs. fresh lemon juice
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¼ tsp. pure vanilla extract


1. Preheat oven to 350°F. Spray 10-inch Bundt pan with cooking spray.

2. To make Cake: Purée almond milk, beet, flaxseed meal, and vinegar in blender until smooth. Transfer to bowl; stir in sugar, canola oil, vanilla extract, and chocolate extract.

3. Sift together flour, cocoa powder, baking powder, and salt in bowl. Fold into almond milk mixture. Transfer batter to prepared Bundt pan. Bake 1 hour, or until top is firm and tip of knife inserted in center of Cake comes out clean.

4. Transfer Cake (still in pan) to wire rack. When cool enough to handle, unmold onto wire rack to cool completely.

5. To make Icing: Heat coconut oil in bowl in microwave 30 seconds to melt. Stir with fork until thoroughly melted.

6. Sift confectioners’ sugar into bowl with coconut oil. Stir in lemon juice and vanilla until mixture is smooth. Add warm water 1 tsp. at a time until Icing is pourable consistency.

7. Leave Cake on wire rack, and place in or over sink or large rimmed baking sheet to catch Icing overflow. Fill small resealable plastic bag with Icing, and snip hole in one corner of bag. Drizzle Icing over Cake. Let Icing set before serving.

Nutrition Information: 

3 g
Total Fat: 
7 g
Saturated Fat: 
1 g
51 g
0 mg
216 mg
2 g
34 g
Serves 16

Comments on this Recipe

Pulled a beet out of my garden this afternoon and made this beauty. Amazing! Disclaimer: I love bundt cakes. I own 2 bundt pans, which is borderline gluttonous. I didn't even make the icing yet, but the cake is wonderful--moist, mysterious, and a lovely hue. I did find that it was done in my 350 degree oven after only 35 minutes, but I find that is true of all the Veganomicon bundt cake recipes. Probably just my oven, but definitely check your bundt after 35-40 minutes.

I loved the cake and I loved the frosting - just not together. The coconut-lemon flavored frosting didn't compliment the chocolate cake. I would use the cake recipe again in a heartbeat but with a different flavored frosting. Cake - 4 stars. Frosting - 3 stars. Together = 1 star.

Oh I'm definitely going to try this for the holidays. This is better than using dye. I hate dye!

Looks like a good cake to bring to a gathering.

Really, the beets are raw? Is that correct? First recipe I've seen that the beets are raw and not steamed/boiled, etc.