Vegan Dessert – Coconut Walnut Beet Cake

Hungry Harvest* gave us some beets this week, and we’re never sure what to do with them. They taste too earthy, and in a way that’s hard to mask. We were also aching for a new vegan dessert, and coming up blank on how to use those beets, so we arrived at two (count ’em, two!) separate beet-based dessert recipes. This is the first one, and man, it’s a beauty.

*The link above is a referral, and if you click it and order, you and we will both receive $5 off of our next Hungry Harvest order!

We made the crumb topping from coconut sugar, coconuts, and walnuts, and it’s sweet and delicious. The cake itself is sweet and subtle and gorgeous to look at. I honestly just want to bring this cake to my room and look at it for a couple of hours because of how pretty it is. We’ve made a lot of vegan dessert by now, and this is definitely one of the best.

One thing we’ve noticed with a lot of gluten free recipes is that breads, cakes, etc., tend to be far more crumbly than their gluten-laden counterparts. We had come to accept this as a sad but inevitable truth of the gluten-free vegan dessert game. Friends, I have come to tell you that this beet cake is proof that what I had taken as an iron law of gluten-free vegan dessert is simply not so. The cake was moist, the crumbs had just the right consistency, and above all else, everything was absolutely delicious.

A tiny, gorgeous vegan dessert cake made from beets

Ingredients:

Cake:

1 medium sized beet
1/4 cup coconut oil
1/4 cup walnuts
1 cup brown rice flour
1 Tsp baking powder
1/4 Tsp salt
1 Tbsp flaxseed meal
3 Tbsp water
1/4 cup maple syrup

Topping:

1/4 cup coconut sugar
1/4 cup walnuts
1/4 cup coconut

Directions:

Wrap the beet in foil, throw it in the oven at 400° F, and literally forget it’s in there until an hour or two later when your husband asks what that thing in the oven is. Once cool, peel the beet and pop it in the food processor with the coconut oil and walnuts, process until smooth. Mix the flaxseed meal and water to form “egg”. Stir the rest of the ingredients for the cake and then dump in the beet purée and flax. Pop into a small cake pan and bake for about 30 minutes at 400° F. Stir topping ingredients together and after that 30 minutes turn on the broiler, sprinkle on the topping and go to town until it’s browned like a good crumb topping should be. Eat warm from the oven straight out of the pan with a fork. No judgement and no regrets.

4 Replies to “Vegan Dessert – Coconut Walnut Beet Cake”

  1. I do not have rice flour or flax meal, but I do have coconut flour, almond flour and almond meal. Do you know if there is a way I could use those ingredients instead? Thanks!

    1. If you’ve got chia seeds, ground or whole, those could work instead of the flaxmeal. Those wind up taking the place of eggs in the cake. If you’re not keeping it vegan, you could work some eggs in, but I’m unsure of how the ratios would change. I believe almond flour would work instead of the rice flour.

  2. Thanks for the advice! I tried, and failed. As I usually do when it comes to baking. For some reason every time I use almond flour the mixture never dries out and turn into cake or bread! It just stays mush. As for mush goes, at least it had good flavor. I’m jealous of yours!

    1. Oh no, I’m sorry! We had that problem the first time we made passion fruit macaroons! They were delicious, but complete mush. It was a real trial and error process.

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