Virtual Vegan Potluck: Double Chocolate Beet Bundt Cake with Maple-Caramel Glaze

One of my favorite things to do these days is to spend an afternoon home alone baking, feed the finished product to Mr. Move Eat Create when he returns, and then ask, “Do you know what was in that???”

Whole on cake stand from above - edited

Of course, I know that its unlikely he’ll guess correctly, but I wait and anticipate his answer.  Then, I excitedly share what the secret ingredient actually was, basking in my sneakiness and healthy baking subterfuge.

I first discovered the odd fun of this little game when I made zucchini brownies.  I reached new levels of enjoyment with it after sharing my batch of Chocolate Covered Katie’s black bean brownies, and totally had a blast with it after making this creation here.

Close Up - glaze and sliced into - edited

This cake was a perfect opportunity for me to:  a) practice my gluten free baking skills, b) use nutritious ingredients (like vegetables) to make something traditionally lacking in health promoting properties, and c) eat chocolate.

As an added bonus, I was already in the process of fine-tuning this recipe when the Virtual Vegan Potluck sign-up and announcement came out, indicating they’d be featuring a key ingredient this time around and that the key ingredient was beets!

Perfect!  I had clearly earned some good food blogging karma somewhere.

slice on plate - edited

For this final version I added a maple-caramel frosting which was so good that I may have scooped up and eaten much of the excess drizzle with my fingertips.  And it may have made me so happy and weak in the knees that I had to sit down.

If all that extra sweet drizzle isn’t you’re thing, I also made a version that was topped with a simple dusting of vegan powdered sugar.  It, too, was wonderful.


Double Chocolate Beet Bundt Cake with Maple Caramel Glaze

Makes one bundt cake

A Move Eat Create original recipe

(but inspired by various recipes throughout the Internet)
                                                      Sliced into on cake stand - edited


For the cake:

  • 2 medium beets, diced
  • 2 ¼ cups gluten free all purpose flour (I like Pure Pantry for baking)
  • ½ cup cocoa powder
  • ¼ cup ground flax seed
  • 1 ½ tspn baking powder
  • ½ tspn salt
  • ¼ tspn cinnamon
  • 1 ¼ cup vanilla (or plain) coconut milk
  • 1 tblspn apple cider vinegar
  • 1 tspn vanilla extract
  • ¾ cup turbinado sugar
  • 2 small very ripe mashed bananas
  • ½ cup mini chocolate chips (I like Enjoy Life)

For the glaze:

  • ½ cup vegan brown sugar
  • ¼ cup Earth Balance
  • 2 tblspns coconut milk
  • ½ tspn vanilla extract
  • ½ tspn maple extract (optional: If you don’t want the maple flavor, sub additional vanilla extract)
  • ½ cup vegan powdered sugar


To make the cake:

  1. Place diced beets in a pot and fill with enough water to cover by an extra inch or two.  Bring to a boil.  Let beets boil for approximately 7-8 minutes to soften.  Drain and set aside.
  2. Preheat oven to 350 degrees.  Spray or oil your bundt pan and set aside.
  3. Prepare dry ingredients.  Place flour, cocoa powder, flax seed, baking powder, salt, and cinnamon in a large mixing bowl.  Whisk together and set aside.
  4. Place boiled, drained beets in a food processor or good blender.  Add coconut milk and apple cider vinegar.  Puree until smooth.
  5. Pour beet mixture into a medium bowl.  Stir in vanilla extract, turbinado sugar, and mashed bananas.  Mix well to combine.
  6. Make a well in the center of your dry ingredients and pour wet ingredients in.  Mix well by hand to combine all ingredients thoroughly.  Pour in your chocolate chips and stir a couple more times to distribute them throughout the batter.
  7. Pour batter into prepared bundt pan.  Bake for 25-30 minutes, or until a toothpick inserted into the cake comes out clean.

To make the frosting:

  1. Melt brown sugar, Earth Balance, and coconut milk in a small saucepan over medium heat.  Whisk/stir frequently during this process.  Once they melt, the mixture should turn a nice shade of brown.  This should only take 2-3 minutes.  Remove from heat and stir in the vanilla and maple extract.  Let sit to cool for a few minutes.
  2. After the sauce has cooled for about 5 minutes, stir in the powdered sugar.  This will thicken the sauce, making it a more substantial frosting/glaze.  Stir/whisk well until all powdered sugar has been incorporated into the sauce.  Let cool completely before drizzling over cake.

And now, please check out other dishes in the potluck!

To visit the dish presented before mine click this link:  go_bck-300x257

To visit the dish next in the line up click through here:  go_forward-300x243


** I am also submitting this recipe to Healthy Vegan Friday, hosted over at The Veggie Nook.  A wonderful weekly gathering of delicious vegan recipes!

55 comments on “Virtual Vegan Potluck: Double Chocolate Beet Bundt Cake with Maple-Caramel Glaze

  1. uberdish says:

    What a beautiful and delicious looking bundt cake! Looks as though I will be doing some baking this weekend. 🙂

  2. Looks awesome. I am sure it tastes awesome as well….

  3. HOORAY!! Gluten free vegan greatness! Maple caramel glaze has me drooling- thank you so much for this recipe xx

  4. This looks delicious—that glaze sounds lovely!

  5. misscruciferous says:

    I’d eat this in a heart-beet! Har, har. 🙂

  6. That’s one towering beauty of a bundt cake! Thank you so much for sharing this at the Potluck!

  7. alline85 says:

    Looks really scrumptious! Your cake is going on my ‘to make’ list!

  8. Liane says:

    You had me at chocolate beet maple caramel 🙂 This looks and sounds amazing. I will try this.

  9. My husband and I play a similar game whenever one of us makes smoothies. It’s so easy with smoothies to include all kinds of healthful ingredients. Baked goods are one of the rare areas where I don’t mind beets at all since they had a burst of color without any of their dirt-like flavor. Your bundt cake looks so good!

  10. Amazing recipe! Karma well deserved. I love hiding veggies in my baked goods! Never played with beets though. I think you’ve inspired me to start!

  11. I can’t wait to try this recipe!

  12. jayme marie says:

    Your bunds cake looks perfect! I am for sure going to try it and will let you know how it turns out. Sometimes baking in high altitude is a little challenging. I love the ingredients!

  13. Joanne says:

    I’m all for a little bit of food trickery! Definitely need to make this and see if the.boy can guess the secret ingredient!

  14. Looks delicious, but that maple caramel glaze in particular is killing me! So much yum!

  15. lizziefit says:

    I don’t think any cake take a prettier picture than a bundt cake! Looks great 🙂

  16. gigiveganville says:

    wow if I made that glaze first it might be finished before it top that beauty of a gf bundt. Fund game too.

  17. […] here today to ask you for your vote.  You see, for the potluck, I made and virtually brought this Double Chocolate Beet Bundt Cake with Maple Caramel Glaze.  Remember it?  I’ve been wishing I had some more of it myself!  While it may be long gone […]

  18. […] Move Eat Create – Double Chocolate Beet Bundt Cake with Maple-Caramel Glaze. I’ve heard of all kinds of sneaky vegetables in cake, but beets? Apparently, they make […]

  19. alline85 says:

    Hey girl, just wanted to let you know that I included your bundt cake recipe in the list of my favorites from this VVP! The post is here, if you want to see it:

    Thank you for your recipe!
    -Alina from Vegan Runner Eats

  20. Laura says:

    Filing this recipe in “must make!” Love that glaze!

  21. […] Move Eat Create: Double Chocolate Beet Bundt Cake with Maple-Caramel Glaze […]

  22. […] Double Chocolate Beet Bundt Cake from Another recipe from the current Virtual Vegan Potluck. Chances are, I’ll be making this for our Thanksgiving dessert! […]

  23. Hurray I’ve finally made it to your VVP recipe. I can’t believe it’s taken me 2 weeks to get through all of the potluck. It’s been a delicous 2 weeks, so I don’t mind. 🙂

    Your cake is beautiful, love your sneakiness. I too like to play that game with my family, he he,

    Happy VVP!

  24. Looks lovely! I especially like your glaze, looks so delicious! Thanks for bringing it to the potluck 🙂

  25. stacilys says:

    Ummmmmmm, looks (and sounds) so yummy. I just pinned it for making later. Thanks.

  26. Lisa says:

    Wow, this looks amazing! Do you think I could sub coconut oil instead of the Earth Balance in the glaze?

    • Thanks, Lisa. And, as for coconut oil – definitely. I think as long as you work fairly quickly to glaze the cake before the coconut oil cools off, it would work wonderfully! If you give it a try, I’d love to hear.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s