This is such a surprising cake. It is so moist and tasty, one would never know it had beets inside. It’s almost as dense as a brownie.

[sorry, no photo]

Serving Size: 8


  • 2 cups beet puree
  • 1 cup vegan margarine
  • 1&1/2 ounce pure dark chocolate
  • 2 teaspoons cocoa powder
  • 1&1/2 cups brown sugar, packed
  • 1 teaspoon vanilla
  • 3 egg replacements
  • 2 cups Ap flour
  • 2 tsp. baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1&1/2 teaspoon nutmeg

for the frosting:

  • 1/4 cup vegan margarine (EB), softened to room temperature
  • 1/4 cup raspberries, washed and dried
  • 1 teaspoon vanilla
  • 8 ounces powdered sugar


To make the cake:

  1. Preheat the oven to 375 (F)
  2. Wash, peel and cook the beets then puree. (5 or 6 med. beets will make 2 cups of puree.
  3. Cream 3/4 cup of vegan margarine with the brown sugar.
  4. Mix the powdered egg replacement with water as directed on the package.
  5. Add the liquid egg replacements to the creamed vegan margarine and brown sugar.
  6. In a small sauce pan, melt the rest of the vegan margarine and the chocolate bar.
  7. Add the cocoa and blend until smooth.
  8. Mix the beet puree, chocolate and vanilla together and add to the creamed margarine mixture.
  9. Place the flour in a large mixing bowl, add the baking soda, salt, cinnamon and nutmeg and mix well.
  10. Add the wet ingredients to the dry and blend well.
  11. Pour the batter into a greased spring form.
  12. Bake for 55 min. to 1 hour.
  13. Cool on a rack before removing from the spring form.

To make the raspberry frosting:

  1. Cream the vegan margarine and powdered sugar together until fluffy.
  2. Add the raspberries and vanilla and mix well.
  3. Frost the cake when it has completely cooled.


It doesn’t really need the frosting, a light powdered sugar dusting would also be very nice.