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240 g raw red beet (beetroot) (weighed after peeling *note 1)

180 g all-purpose flour

60 g Dutch-process cocoa powder (*note 2)

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

Half batch vegan buttermilk (*note 3)

170 g coconut sugar (*note 4)

80 g vegan Greek-style yogurt (*note 5)

100 ml olive oil (*note 6)

45 ml espresso (or strong coffee)

1 tablespoon vanilla extract

80 g dark chocolate

80 ml non-dairy milk

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1. Prepare: Preheat your oven to fan-forced 170°C/340°F or conventional 180°C/356°F. Lightly grease an 8" loaf tin and place a sling of parchment paper into it to help lift the cake out once baked.

2. Prepare the beets: Wash the beetroot well, peel the skin (it's recommended to wear gloves and an apron to prevent staining). Cut the beetroot into chunks and weigh out the required amount.

3. Mix dry ingredients: Sift the flour, cocoa powder, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.

4. Puree beets: Add the beetroot and vegan buttermilk to a high-speed blender or food processor and blitz until smooth. Set aside.

5. Mix wet ingredients: In a separate bowl, whisk the coconut sugar, yogurt, olive oil, espresso, and vanilla. Then whisk in the pureed beetroot.

6. Make the batter: Add half the dry ingredients to the wet and whisk until combined. Then switch to a rubber spatula, and gently fold in the other half of the dry ingredients until just combined.

7. Bake: Add the batter to the prepared pan and bake for 55 minutes (see *note 7). Check doneness with a skewer - it should come out mostly clean with a few crumbs. If there's wet batter, bake for an additional 5 minutes as needed.

8. Cool and glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Melt chocolate and soy milk over a double boiler, then whisk with an electric mixer until smooth and glossy. Place parchment under the rack, pour the chocolate over the cake, and spread evenly. Chill for 15–20 minutes to set before serving.

Notes

1. Raw Beetroot: Fresh raw beetroot, weighed after washing and peeling.

2. Cocoa Powder: I recommend Dutch-processed, which is alkalized for a more intense flavor. In a pinch, you can use natural cocoa powder.

3. Vegan Buttermilk: The full recipe and instructions are linked in the pink text.

4. Coconut Sugar: Swap for brown sugar or raw cane sugar. 

5. Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, soft silken tofu, or very thick coconut yogurt.

6. Olive Oil: Swap for canola oil, sunflower oil, or light olive oil. 

7. Baking Time: If using a conventional oven, you may need to increase bake time by 5-10 minutes. Check for doneness at the 50-minute mark and increase accordingly.