Best with Private: Organic Beet Juice

Chocolate Beet Layer Cake w/ Vanilla Frosting

Prep Time: 20 minutes // Cook Time: 45 minutes Servings: 10-12

What to do


  1. Preheat oven to 335 F.
  2. Grease and lightly flour 2 10-inch cake pans. 
  3. In a stand mixer or a mixing bowl + hand mixer, cream together butter and sugar until well incorporated. 
  4. Add in applesauce, maple syrup, and vanilla and continue mixing at a medium-low speed.
  5. In a separate bowl, whisk together dry ingredients. Slowly incorporate about half of the dry mixture into the wet, then on a low speed slowly stream in almond milk and beet juice.  
  6. Add remaining dry ingredients and melted chocolate. Beat at medium high speed until smooth and creamy.
  7. Fold in chocolate chips.  Let batter sit for 20 minutes, then divide batter evenly between cake pans.
  8. Bake for 40-45 minutes.
  9. Let cool completely before frosting.  


  1. Make sure butter is completely softened. If you need to do this quickly, microwave in 7 second intervals until soft, but not melted.
  2. Cream butter in stand mixer or in a mixing bowl with hand mixer. When light and fluffy, slowly incorporate powdered sugar (about 1/2 cup at a time).
  3. When fully incorporated, add remaining ingredients and continue mixing until light and fluffy.
  4. To frost cupcakes, use a piping bag or simply use a knife or spatula.  

What you’ll Need


1/2 cup + 2 tbsp vegan butter, softened 

1 1/4 tbsp cane sugar 

1 cup unsweetened applesauce 

1/2 cup maple syrup 

3 tbsp vanilla extract 

2 cups almond milk  

1/2 cup Love Beets Beet Juice 

3 cup gluten free AP flour 

1 cup almond flour 

1 cup oat flour 

1/2 cup unsweetened cocoa powder 

1/4 cup Love Beets beet powder 

3 tsp baking powder 

2 tsp baking soda 

2 tsp xanthan gum 

2 tsp kosher salt 

1 cup melted vegan chocolate chips 

3/4 cup vegan chocolate chips 


Vegan Vanilla Buttercream Frosting: 

2 cup vegan butter, softened 

4 1/2 cups powdered sugar 

1 ½ tbsp vanilla bean paste (or vanilla extract) 

1 ½ tbsp almond milk or dairy free creamer 

¼ tsp salt 

For topping: fresh berries, edible flowers