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.
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.
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.
You only need a few simple pantry ingredients for this tasty, moist beetroot chocolate cake - and a slow cooker!
For the beetroot vanilla topping:
Heavy cream (double cream)
Beetroot juice (reserved from the beets used in the cake)
Get the recipe:
Did you make this recipe? Please let me know how it turned out for you!
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Slow Cooker Beetroot Chocolate Cake with Beetroot Vanilla Topping
- 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
- 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.
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.