Vegan Beetroot, Carrot, Banana and Chocolate Cake

The first time I made this cake, it was a rainy Sunday afternoon. My pantry was looking a little bare, but I had some leftover beets and carrots from the farmer’s market, a few overripe bananas, and a desperate craving for chocolate. I figured, why not throw it all together? What emerged from the oven was a surprisingly moist, deeply flavorful cake that I’ve been tweaking and perfecting ever since. It’s a testament to the magic that can happen when you embrace culinary experimentation.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 12
• Yield: 1 cake
• Dietary Type: Vegan

Ingredients

• 437 ml self-raising flour
• 250 ml spelt flour
• 125 ml cocoa powder
• ¼ teaspoon bicarbonate of soda
• ½ teaspoon baking powder
• ½ cup brown sugar, packed (add another ½ cup if you like a sweeter cake)
• 1 cup beetroot, grated
• 1 cup carrot, grated
• 1 cup banana, pureed
• 1 cup milk (soy, almond, or any other non-dairy milk)
• ½ cup oil (sunflower, canola, or other neutral oil)

Equipment Needed

• Rectangular roasting tray or glass pyrex dish (approximately 15cm x 25cm)
• Nonstick cooking spray
• Mixing bowls
• Whisk
• Grater
• Measuring cups and spoons
• Skewer or toothpick

Instructions

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). This is a crucial step for ensuring even baking. Make sure your oven is properly calibrated for best results.

2. Prepare your baking dish. Spray a rectangular roasting tray or glass pyrex dish (approximately 15cm x 25cm) generously with nonstick cooking spray. This will prevent the cake from sticking and make it easier to remove after baking. You can also line the bottom with parchment paper for extra insurance.

3. Combine the dry ingredients. In a large mixing bowl, thoroughly combine the self-raising flour, spelt flour, cocoa powder, bicarbonate of soda, baking powder, and brown sugar. Whisk these ingredients together until they are evenly distributed. This helps to prevent lumps and ensures a consistent texture.

4. Prepare the wet ingredients. In a separate mixing bowl, combine the milk, oil, and banana puree. Whisk these ingredients together until they are well combined. The banana should be fully mashed to avoid clumps in the batter.

5. Add the vegetables. Add the grated carrots and beetroot into the dry ingredients. Toss them lightly to coat them in the flour mixture. This will help prevent them from sinking to the bottom of the cake during baking.

6. Combine wet and dry. Pour the wet ingredients into the bowl with the dry ingredients and vegetables. Whisk thoroughly until all ingredients are well incorporated. Be careful not to overmix, as this can result in a tough cake. Mix until just combined, ensuring no large lumps of flour remain.

7. Bake the cake. Pour the batter into the prepared baking dish. Spread it evenly. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 45 minutes.

8. Check for doneness. After 45 minutes, insert a skewer or toothpick into the center of the cake. If it comes out clean, the cake is done. The banana may cause a small bit of stickiness on the skewer, but the cake should be mostly firm. If the skewer comes out with wet batter, continue baking for another 5-10 minutes, and check again.

9. Cool the cake. Once the cake is done, remove it from the oven and let it cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely. This helps to prevent the cake from breaking apart.

10. Ice (optional). Once the cake is completely cool, you can ice it with your favorite vegan frosting, dust it with powdered sugar, or leave it plain.

Expert Tips & Tricks

• Moisture is key: Because of the vegetables and banana, this cake is incredibly moist. Be careful not to overbake it, or it will become dry.

• Spice it up: Consider adding a teaspoon of cinnamon, nutmeg, or mixed spice to the dry ingredients for an extra layer of flavor.

• Chocolate Chips: For a richer chocolate experience, fold in ½ cup of vegan chocolate chips to the batter before baking.

• Beetroot Variety: Different beetroot varieties can alter the cake’s color. Golden beets will result in a less intensely red cake.

• Don’t overmix: Overmixing develops gluten, leading to a tougher cake. Mix until just combined.

Serving & Storage Suggestions

Serve the cake at room temperature. It’s delicious on its own, or with a scoop of vegan ice cream or a dollop of coconut cream.

To store the cake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. If freezing, thaw the cake completely before serving. You can reheat individual slices in the microwave for a few seconds to restore their moisture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (Approximate)
Calories	227 kcal	11%
Total Fat	10.6g	14%
Saturated Fat	2g	10%
Cholesterol	2.9mg	1%
Sodium	73.4mg	3%
Total Carbohydrate	31.8g	12%
Dietary Fiber	2.6g	9%
Sugars	12.2g	N/A
Protein	3.8g	8%

Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Replace the self-raising and spelt flours with a gluten-free all-purpose flour blend. You may also need to add a binder like xanthan gum.
• Different Milk: Feel free to use any non-dairy milk you prefer, such as almond milk, oat milk, or cashew milk. Coconut milk will add a subtle coconut flavor.
• Nut-Free: Ensure your chosen non-dairy milk is nut-free if needed. Sunflower seed butter can be substituted for other oils, with similar results.
• Sweetener Swap: Try using maple syrup or agave nectar instead of brown sugar. You may need to adjust the liquid content slightly.
• Add Nuts: Incorporate chopped walnuts or pecans for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use all self-raising flour instead of a mix of self-raising and spelt flour?
A: Yes, you can use all self-raising flour. The spelt flour adds a slightly nutty flavor and denser texture, but the cake will still work well with just self-raising flour. Use a total of 687ml self-raising flour.

Q: My cake is sticking to the pan, even after using non-stick spray. What can I do?
A: Make sure to generously coat the pan with non-stick spray. Lining the bottom of the pan with parchment paper will also help.

Q: Can I make this cake in a different shaped pan?
A: Yes, you can use a different shaped pan, such as a round cake pan or a loaf pan. Keep an eye on the baking time as it may vary depending on the pan. Deeper pans may require longer baking times.

Q: The cake is browning too quickly on top. What should I do?
A: If the cake is browning too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking to prevent burning.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake actually tastes better the next day, as the flavors have more time to meld. Store it wrapped tightly in the refrigerator.

Final Thoughts

I hope you enjoy this recipe as much as I do. Don’t be afraid to experiment with different ingredients and flavors to make it your own. Whether you’re a seasoned vegan baker or just starting out, this cake is a delicious and satisfying treat that’s sure to impress. So, grab your apron, preheat your oven, and let’s get baking! And if you try it, please leave a comment and let me know how it turned out! Consider serving with a warm cup of coffee or tea for a truly comforting experience.