share on

Red Beet Vegan Cake




Dark chocolate, without milk

100 oz

Apple vinegar

1 spoon

Sunflower oil

6 spoons

Soy drink

250 oz

Soy drink

6 spoons

Baking powder for desserts

1 unit

Brown sugar

100 oz


1 sachet

Bitter cacao

1 spoon

Type 2 wheat flour

300 oz

Red beetroot

200 oz

Desserts from Italy

Red Beet Vegan Cake

Red Beet Vegan Cake

vegan with gluten

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Red Beet Vegan Cake

The delicate aftertaste of beetroot contrasts with the flavor of the fondant

Red Beet Vegan Cake step 1

step 1

Finely beat the beet (already boiled).

Red Beet Vegan Cake step 2

step 2

Put the flour, cocoa, yeast, vanillin and sugar in a bowl, then stir.

Red Beet Vegan Cake step 3

step 3

Then combine beet, 250g soy milk, oil and apple vinegar, then mix.

Red Beet Vegan Cake step 4

step 4

Now transfer the dough into a previously oiled and floury cake (22 cm in diameter), then bake it in a preheated oven at 180 degrees for 40 minutes (static oven).

Red Beet Vegan Cake step 5

step 5

Meanwhile, prepare the cover: melt the dark chocolate with dark chocolate with some soy milk.

Red Beet Vegan Cake step 6

step 6

When the cake is ready and cooled for good, coat it with melted chocolate. Lace cool.

Loading pic