Beet Bundt Cake

I was looking for a Vegan cake to hounour a friend of mine. And I make it just right with this recipe. Simple, soft, spongy. I split the mix into tree buns, and tried different cooking times. All three of them where delicuous. I shared this recipe with a vegan friend !

• XimenaTezanosPinto

• Argentina

• 12/15/2013

I ate a cake in the Scottish borderlands that was called a beetroot cake. The beetroot was clearly not pureed but shredded. I've been looking for a recipe ever since. However, having read some comments, I will have to add a spice or two, and will shred the beets. Will post my result later.

• Rachelstewa

• Washington, DC

• 8/8/2013

This recipe needs spice added to it, otherwise it's TERRIBLE. I'm about to chuck my bundt cake result in the trash. I followed the recipe closely and I should've known better that it needed spices. Be warned--before you waste a whole bunch of ingredients.

• jmsiebal

• Seattle, WA

• 3/14/2013

Hmmm...the batter didn't even fill half the bundt pan, and after 40 min. the whole thing was way too baked. It smells burnt and looks like a brick. I went through all the effort to give this cake to a friend as a gift, but I think it will go in the trash. What did I do wrong? I followed the recipe to a tee.

• Anonymous

• Sebastopol, CA

• 11/1/2012

I gave this a trial run last week because I need to prepare an egg-free cake for a special occasion. It passed with flying colors and I have high standards for cake! My husband declared it "Delicious!!" I did add an extra 1/2 cup of unmelted chocolate chips to the batter. I also noticed that I could taste the beets a bit while the cake was warm but not at all when it was chilled.

• upstatecook

• Upstate, NY

• 10/10/2012

Wonderful and surprisingly good! Definitely buy more beets just to be on the safe side. Have made this 2x with fresh beets but will try to canned to see if it also works. I also added some chocolate chips to the batter to make it extra chocolaty.

• aweber73

• 1/1/2012

Maybe I'm an exception, but I thought this was divine. I used two cans of drained, pureed beets, replaced the chocolate chips with 3TB oil, 9TB cocoa, reduced the sugar to a bit less than a cup, and made this as cupcakes, to save baking time. The result was wonderfully moist and dark, sort of earthy, and reminded me a bit of the result espresso powder gives when added to chocolate. I added a chocolate/coconut oil icing, which was more like milk chocolate, and a nice contrast, and my picky husband and adventurous toddler enjoyed these, too. Will definitely make these again.

• foryoubabyblue

• 10/4/2011

Good for disguising veggies for toddlers, but I doubt it would fool any adult. This is "moist" in the same way those fat-free applesauce-laden cakes are -- kind of leaden and goopy at the same time. Definitely no crumb to speak of. Tastes okay if you close your eyes (& I *like* beets). The only change I made was to add a touch of cocoa powder as recommended by others, but overall, still pretty meh. I guess I should've lowered my expectations since it's vegan cake.

• lolapuff

• 8/28/2011

When I steamed 5 medium-small/medium beets, I ended up with only 1 cup puree so I halved the recipe. Also, halfway into making it I discovered I had run out of brown sugar so I substituted with white after reducing the amount. The color is incredible. When I tasted the batter, I was skeptical that it wasn't quite ..."there"... so when I poured the batter (I used cupcake tins) I buried a few chocolate chips in each cupcake. I also whipped up a buttercream icing for the cupcakes, destroying their vegan status but it went very well. The cake was very moist, tasted good, beautifully colored, and I could tell the brown sugar would really make it. I will make again, if only for the reaction when I tell people that these beautiful cakes were made from fresh garden beets.

• tes186

• Wisco

• 7/13/2011

How is this cake anything like a beet bundt cake when you leave out the beets and use applesauce instead? It is so funny how some people leave comments about a recipe that they have changed so much it is no longer close to the recipe posted.

• attyrose3

• Houston, Texas

• 4/22/2011

im not fond of beets. but i did not want to waste them. This was perfect. Looks very rich, and what a beautiful color. Didn't rise very high but looked nice. I dusted it with a blend of powdered sugar and candy cane, which was a remarkable finishing touch.

• beeboppah

• Jersey City NJ

• 1/16/2011

I replaced the beets with applesauce added extra chocolate and made it a layer bundt cake with creamy chocolate maple frosting! my 13yo omni son wanted more and now request this cake.

• rebeccahyannis

• Cape Cod

• 12/22/2010

exceptional way to get kids to eat beets. I had 3 extra 13 yo boys and I couldn't even sprinkle XXX sugar on before it was ssnarfed down. So the official name is red velvet cake, what i'll do when they eat real red velvet cake......I ussed fresh beets and addded 1 egg, 1/2 t vanilla and 1/4 C mini choc.chips. Very good,definate keeper.

• ektrost

• oregon coast

• 10/17/2010

This recipe proved to be a great solution to the abundance of beets I have received from my CSA. I am still trying to learn to like them and baking them into a cake is a brilliant idea! I also used an egg, like another reviewer, because I keep chickens and usually have a lot of eggs too. The cake was extremely moist and delicious. I used chioggia beets, which are milder in flavor. I think this helped tone down the beet flavor that some reviewers didn't like. Everyone loved this cake and I am definitely making it again!

• alekso

• Phoenix, Az

• 7/25/2010

Meh... I love beets and I've had plenty of tasty vegan deserts but this one is simply lackluster. The only change I made was adding 3T of coco powder and still chocolate was not the dominant flavor of this thing. Actually, all I can taste is canola oil with a slight hint of beets. Chocolate? Nope. So, my recommendations is to use Earth Balance (or, blasphemy, butter) instead of canola oil and double up on chocolate. Heck, triple it.

• tatyanaostapenko

• Atlanta, GA

• 11/24/2009