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Vegan Beet Purple Velvet Cake

I really like the retro, classic culinary pattern of purple velvet muffins, however don’t actually like the concept of utilizing synthetic colorings in my recipes. So, I checked out Mom Nature to lend a ruby hue to my cocoa-kissed, plant-based vegan purple velvet cake and stumbled throughout the great, old style beet! In the event you’ve ever cooked with beets, you understand how highly effective that deep ruby pure coloring is! But, on this Vegan Beet Purple Velvet Cake, you’ll by no means guess that it has pureed beets in it (I’ve served it at events and no person guessed!). The truth is, these pureed beets add a naturally candy, creamy, velvety contact to this vegan chocolate cake.

What Is a Purple Velvet Cake?

It’s historically a cocoa-based, velvety chocolate cake. What makes purple velvet cake purple? For many years, it’s been purple meals coloring. Extra not too long ago, this meals dye has been linked with well being considerations, which is why I like to recommend utilizing pure meals colours from crops (turmeric for yellow, kale for inexperienced, for instance). Is purple velvet cake chocolate cake? Sure, it’s principally based mostly on cocoa powder, which is made out of cocoa beans, but it surely sometimes has the addition of purple meals coloring to offer it a deeper-ruby coloration.

Beets are wealthy in particular antioxidant compounds linked with well being advantages. Not solely is that this purple velvet cake recipe void of synthetic colours, it’s mild in sugar, incorporates no dairy or eggs, and consists of chia seeds, flax seeds, almond meal, and darkish chocolate (cocoa powder). You may make this purple velvet cake gluten-free by swapping the wheat flour for a gluten-free flour, like sorghum or quinoa flour.

Principally, it is a dessert you may really feel fairly good about. You may prime the cake with purple berries and mint leaves to offer it a aptitude (you may substitute a seasonal purple fruit when strawberries and raspberries aren’t in season, comparable to pomegranates seeds or cranberries), and this do-it-yourself vegan “cream cheese” frosting brightens up this simple dessert, too. Strive making it as cupcakes for a enjoyable various.

Step-by-Step Information:

Mix up cooked beets with plant-based milk, oil, chia and flax seeds, vanilla, brown sugar, flour, baking powder and soda, and cocoa powder. Then unfold right into a baking dish.
Whereas cake is baking, combine up a pink “cream cheese” frosting by mixing soaked cashews with beet liquid, lemon juice, vanilla, and powdered sugar.
Unfold the choose frosting over the cooled cake.
Organize purple berries, darkish chocolate chunks, and mint leaves over cake, if desired.
Slice into squares and luxuriate in!



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This all pure Vegan Beet Purple Velvet Cake is mild in added sugars and will get its ruby hue from pureed beets! It’s a scrumptious, attractive dessert you may really feel actually good about!

Purple Velvet Cake:

Pink “Cream Cheese” Frosting:

Topping (optionally available):

  • 1 cup contemporary purple berries (i.e., strawberries, raspberries, pomegranate seeds)
  • 2 ounces vegan darkish chocolate bar, coarsely chopped
  • 1 tablespoon mint leaves

  1. Trim beet ends, scrub the skin with a vegetable brush, (don’t peel), and quarter. Place in small pot, cowl with water and a lid, and cook dinner over medium warmth till tender (about 20-25 minutes). Drain liquid and reserve. Refrigerate cooked beets till they’re at cool.
  2. Preheat oven to 350.
  3. In a giant blender container, place cooked beets, 2 tablespoons reserved liquid from cooking beets, plant-based milk, oil, chia seeds, flax seeds, and vanilla and course of till very clean and creamy. Might cease to scrape down sides.
  4. Add the sugar, flour, almond meal, baking powder, baking soda, cocoa powder, and salt (optionally available) to blender and course of simply till blended and clean.
  5. Spray an 8 x 12-inch baking dish with non-stick cooking spray and pour batter into the pan, spreading evenly with a spatula. Place in oven within the center rack and bake for about 25-Half-hour, till toothpick inserted into heart comes out clear. Take away cake from oven and permit to chill fully.
  6. Whereas cake is baking, make pink “cream cheese” frosting. Place uncooked cashews in a dish and canopy with boiling water—soaking for quarter-hour. Drain soaking water and add soaked uncooked cashews to the container of a blender, together with vanilla, lemon juice, powdered sugar, and 1 tablespoon reserved beet liquid. Puree the combination, and add simply sufficient further beet liquid to make a creamy, tender frosting.
  7. When cake is cooled, unfold a layer of frosting, and prime with berries, darkish chocolate, and mint leaves, as desired.
  8. Slice into 12 servings and luxuriate in! Cowl and refrigerate the cake for as much as one week.


Make this recipe gluten-free by swapping out wheat flour for gluten-free flour.

Might bake into cupcakes utilizing cupcake liners or spray a muffin pan.

  • Prep Time: 20 minutes
  • Prepare dinner Time: 25 minutes
  • Class: Dessert
  • Delicacies: American


  • Serving Dimension: 1 serving
  • Energy: 363
  • Sugar: 24 g
  • Sodium: 27 g
  • Fats: 19 g
  • Saturated Fats: 2 g
  • Carbohydrates: 46 g
  • Fiber: 4 g
  • Protein: 6 g

Key phrases: purple velvet cake, finest vegan purple velvet cake, vegan purple velvet cake

For different plant-based dessert recipes, strive a few of these:

Tollhouse Pan Cookies
Pistachio Cherry Coconut Crisp
Cinnamon Apple Crumble
Summer season Fruit Skillet Cobbler
Grilled Peaches with Basil
Quince Apple Compote
Darkish Chocolate Rose Brownies with Pomegranates
Vegan Lemon Shortbread Cookies with Basil

Be taught extra concerning the well being advantages of darkish chocolate at The Plant-Powered Dietitian.

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