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    Home » Recipes » Vegetable Desserts

    Slow Cooker Beetroot Chocolate Cake

    Published: Oct 12, 2015 · Modified: Jul 31, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for Slow Cooker Beet Chocolate Cake

    This Beetroot Chocolate Cake is made in a slow cooker! Slow cooking the cake gives it a rich, fudgy texture, that perfectly matches the decadent cake with earthy beets.

    Slice of cake on vintage plate.

    Slow Cooker Cake

    Slow cookers certainly aren't just for meat.

    Vegetarians can absolutely make great use of them as well, from chilli and curry to soups and beans.

    I'm a huge fan of veggie stews, particularly at this time of year when the leaves blow through the air, but this time I wanted to get back to my veggie desserts roots and slow cook a cake.

    A chocolate beetroot cake.

    Slice of cake with fork in it.

    Slow Cooker Beetroot Chocolate Cake

    Beets and chocolate are such a wonderful combination. Now almost as ubiquitous as the humble carrot cake, this vegetable cake is no longer considered strange, which pleases me very much.

    Slow cooking this chocolate beet cake gives it a rich, fudgy texture that matches the earthiness of the root vegetable hidden within.

    I've kept the cake fairly low in sugar so that I could top it with this whipped vanilla cream, made pink with beetroot juice.

    The very subtle flavour of the beet juice tastes lovely with the vanilla and the lightness of the cream lifts the intense cocoa flavour of the cake.

    A fork taking a bite of a slice of cake.

    Ingredients

    You only need a few simple pantry ingredients for this tasty, moist beetroot chocolate cake - and a slow cooker! 

    Cooked beets
    Butter
    Sugar
    Vanilla
    Eggs
    Flour
    Cocoa Powder
    Baking Powder
    Salt

    For the beetroot vanilla topping:
    Heavy cream (double cream)
    Beetroot juice (reserved from the beets used in the cake)
    Vanilla
    Caster sugar

    Ingredients for cake.

    Get the recipe:

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

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    A fork taking a bite of a slice of cake.

    Slow Cooker Beetroot Chocolate Cake with Beetroot Vanilla Topping

    Kate Hackworthy | Veggie Desserts
    A rich and fudgy chocolate cake with beets made in a slow cooker. It's topped with a beet and vanilla flavoured cream topping that adds a subtle sweetness.
    5 from 4 votes
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    Prep Time 15 mins
    Cook Time 2 hrs 30 mins
    Total Time 2 hrs 45 mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 288 kcal

    Equipment

    • Slow cooker

    Ingredients
     

    • 5 oz (150g) cooked beetroot (reserve any juice for the topping)
    • ½ cup (115g) butter melted and allowed to cool slightly
    • ¾ cup (160g) sugar
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 1 ¼ cups (140g) all-purpose flour (plain flour)
    • 1 cup (100g) unsweetened cocoa powder
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • cooking oil spray

    For the beetroot vanilla topping

    • ½ cup (150g) heavy cream (double cream, whipping cream)
    • 2 teaspoon caster sugar
    • 1 tablespoon beetroot juice reserved from cooking the beetroot, or from the packaging if using vacuum-packed
    • ½ teaspoon vanilla extract

    To decorate:

    • Chocolate

    Instructions
     

    • Line the bottom and sides of the 3.5L slow cooker insert with baking paper and spray with the cooking oil.
    • Puree the beetroot, then, in a large bowl, stir together the pureed beetroot, melted butter, sugar and vanilla. Add the eggs, one at a time, and stir each one in well.
    • In a separate bowl, stir together the flour, cocoa powder, baking powder and salt.
    • Pour the dry ingredients into the wet and gently stir to combine, being careful not to over-mix.
    • Spoon the batter into the prepared slow cooker insert. Using a wet spoon, spread the batter to the edges and level evenly.
    • Put the lid on the slow cooker and set to low for 2 ½ hours.
    • When cooked, let the cake cool slightly in the insert, then carefully remove and allow the cake to cool fully on a wire rack. Top with the beetroot vanilla topping and grated chocolate.

    For the beetroot and vanilla topping

    • Whip the cream and sugar together until thick. Add the vanilla and beetroot juice and whip again until all combined.

    Nutrition

    Calories: 288kcalCarbohydrates: 35gProtein: 6gFat: 16gSaturated Fat: 10gCholesterol: 90mgSodium: 235mgPotassium: 302mgFiber: 4gSugar: 17gVitamin A: 530IUVitamin C: 1mgCalcium: 68mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

     

     

     

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    Reader Interactions

    Comments

    1. Debbie Ward

      March 02, 2020 at 12:46 pm

      5 stars
      Made up cake exactly as Per recipe. I needed to cover inside lid with tea towel after 2hours and cake felt cooked after 2.25hrs. I left it cooking for the full 2.5hrs and although the cake was not overcooked, it was slightly firm all around the edges. Now making another cake and will take cake out after 2.25hrs. The only other thing i will do is dip a large spoon in hot water to smooth the top of the cake before cooking as it doesn’t level out as it would if cooked in a conventional oven. Cake loved by all family members so will become one of my regular bakes. Thank you for this very straightforward and foolproof recipe. XX

      Reply
    2. Zeldha

      July 22, 2019 at 7:47 pm

      Hi! This may seem like an obtuse question, but is there another method of cooking the cake? I have neither slow-cooker nor oven, and was wondering whether there was a stove-top solution...
      Thanks!

      Reply
    3. Constance Smith

      January 14, 2019 at 4:02 pm

      5 stars
      WOW!!! This recipe looks amazing. I am definitely saving this to try with the beets we are growing in the garden this year.

      Reply
    4. Mary Lou Bethune

      December 18, 2015 at 10:06 pm

      5 stars
      I used chocolate made by a friend of mine. It's made from organic raw cacao and very rich with hawthorn berries and rose hips-- all organic. I didn't make the icing but topped it with local lemon ice cream. It was so delicious. I think you are a genius. I am trying the nettle cake next.

      Reply
    5. Beverly Frendak

      October 23, 2015 at 7:47 pm

      You mentioned a cake insert to bake the cake in. where can you get the insert?

      Reply
      • Kate Hackworthy

        October 23, 2015 at 8:58 pm

        Hi, it's just the insert/bowl that comes with the slow cooker. Where you'd put any ingredients. Does that make sense? So hard to describe in words! Hope that helps and happy baking ?

        Reply
    6. Janice @FarmersgirlCook

      October 21, 2015 at 7:25 pm

      This is a gorgeous cake, I'm a huge fan of beetroot and your cake is perfect, especially the pink icing. Thanks for joining us for the Slow Cooked Challenge.

      Reply
    7. knattster

      October 18, 2015 at 1:41 pm

      I am so impressed by the cake - not only does it look beautiful and rich, but the cream is so pretty tinted pink! Thanks for entering into #WeShouldCocoa

      Reply
    8. Sarah Fawcett

      October 16, 2015 at 5:49 am

      I think my slow cooker is too big 🙁 I can't imagine it's the right size for sure - now I need a new slow cooker OMG lol!!!! I wonder if I can cook it in the oven for now? Is that possible Kate?
      I just love the pink icing so so pretty 🙂

      Reply
      • Kate Hackworthy

        October 16, 2015 at 8:50 am

        Hi Sarah,
        I used a 3.5L slow cooker for this. Just stick the batter in the oven and check it frequently. I hope it still works. It should, really, as it's just a cake batter. It may turn out more like brownies in the oven? Fingers crossed!

        Reply
    9. Erika

      October 15, 2015 at 4:16 am

      This cake looks amazing! I love chocolate cake, and I can tell from the photos that this one would be sooo moist. Yum!

      Reply
    10. Jan @GlugofOil

      October 14, 2015 at 6:29 am

      Oh my - you are amazing! That cake looks delicious; I've never tried to make a cake in a slow cooker and will have to give it a go. Thanks for the link, I've linked to this in my post too 🙂

      Reply
    11. Dominic Franks (@belleaukitchen)

      October 13, 2015 at 2:32 pm

      wow, that's a stunning looking chocolate cake! I think beetroot chocolate cake is by far my most favourite chocolate cake. I have been looking for a decent crockpot cake for ages but didn't think of beetroot and chocolate - such a great idea. I will be making this! Thanks so much for the link to Simply Eggcellent x

      Reply
    12. Dannii @ Hungry Healthy Happy

      October 13, 2015 at 11:11 am

      I have never done a slow cooker cake before, but I actually pinned loads yesterday to try, so this is being added to the list too. I need to try a beetroot cake too.

      Reply
    13. Ceri @Natural Kitchen Adventures

      October 13, 2015 at 9:15 am

      I would never think about cooking a cake in a slow cooker - what a fab idea. Hoping I will have an excuse to try this out soon. I love chocolate and beetroot together!

      Reply
    14. Sarah Trivuncic, Maison Cupcake

      October 12, 2015 at 5:16 pm

      I did some beetroot fudge years ago but never tried a cake. Love the pink icing!

      Reply
    15. Foodie Quine (@foodiequine)

      October 12, 2015 at 5:11 pm

      I really need to try making a cake in my slow cooker. Everyone seems to be doing it but me! #Crocktober would be the perfect time for me to experiment

      Reply
    16. Lucy @ BakingQueen74

      October 12, 2015 at 5:10 pm

      Right now I'm back with my #SlowCookedChallenge hat on! Thanks for joining in with your delicious recipe 🙂

      Reply
    17. Rachelle Strauss

      October 12, 2015 at 5:07 pm

      we LOVE beetroot cake and to make it in a slow cooker? Well that sounds fantastic. I've added it to my 'one day recipes' list - thanks so much for sharing!

      Reply
    18. Lucy @ BakingQueen74

      October 12, 2015 at 3:38 pm

      Your cake sounds delicious, I always slow cook mine on high to get them to rise but may have to try on low! Loving the beetroot in there.

      Reply
    19. Margot @ Coffee & Vanilla

      October 12, 2015 at 3:23 pm

      That looks amazing!! I have always wanted to make cake in the slow cooker but never got a chance, yet... and I love beetroot chocolate cakes so this recipe is just perfect for me.

      Reply
    20. familyfriendsfoodblog

      October 12, 2015 at 2:21 pm

      That looks so pretty with the pale pink cream next to the intense dark chocolate cake. I've never slow-cooked a cake but it looks like they come out wonderfully.

      Reply
    21. Kevin Chambers-Paston

      October 12, 2015 at 1:19 pm

      Ooh, that cake looks delicious and I just know that being slow cooked it will be all moist and wonderful inside. I have never baked a chocolate cake with beetroot, but this recipe looks like a great one to start with!

      Reply
    22. fashionmommywm

      October 12, 2015 at 12:32 pm

      It sounds a little strange to be putting beetroot in a cake, but then you mention carrot cake which I adore, so maybe should give it a try - it certainly looks delicious.

      Reply
    23. Rhian Westbury

      October 12, 2015 at 12:11 pm

      I have never thought of using beetroot in a cake. I might have to give it a go at some point. x

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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