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Vitus® Vegan Iron + C Chocolate Cake

Vitus® Vegan Iron + C Chocolate Cake

Now you can have your cake and eat it too. Check out this recipe for delicious beetroot chocolate cake covered in a vegan icing which includes a healthy dose of Vitus® Iron + C powder! 


  • 2 large beets, peeled and quartered
  • 1 1/2 cups unsweetened almond milk (or other plant milk)
  • 1 tsp apple cider vinegar
  • 2/3 cup olive oil
  • 1 cup applesauce.
  • 3/4 cup cane sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup boiling water
  • 1 tsp coffee powder
  • 2 cups type ‘00’ flour
  • 1 cup raw cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Optional decoration: Blueberries and vegan chocolate squares
  • 1 cup vegan butter, room temperature
  • 4 cups powdered sugar
  • 1/2 tsp Vitus® Iron + C Powder
  • 1–2 tbsp beet liquid (leftover from cooking)
  • 1 tsp pure vanilla extract


  • Preheat the oven to 200°C and place the quartered beets into a small baking dish, along with about ½ cup water. Cover the dish, and bake for about 30-35 minutes, or until the beets are fork-tender. Allow the beets to cool for 5 minutes, then place them in a blender, along with a tablespoon or two of water and puree until smooth. Measure out ¾ cup puree to cool. Reserve the remaining liquid from the cooked beets.
  • Turn the heat down to 180°C and line 9″ round cake pans with parchment paper and dust the pans with cocoa powder.
  • In a large mixing bowl, whisk together the almond milk and apple cider vinegar, and allow it to sit for a couple of minutes.
  • Add in the olive oil and applesauce, whisk to combine.
  • Add the ¾ cup beet puree, sugar and vanilla extract.
  • To the ½ cup boiling water, add the espresso powder, and stir until completely dissolved (set aside).
  • In another large mixing bowl, sift together the dry mix (flour, Vitus® Iron + C Powder, cocoa powder, baking soda, baking powder and salt). Add half the dry ingredients to the wet ingredients, stir a few times with a large wooden spoon, then add the espresso. Stir a few more times, then add the remaining dry ingredient and use an electric hand mixer to blend fully. Spread the batter evenly between the two cake pans.
  • Bake the cakes for 30-35 minutes, checking at 30 minutes with a toothpick to ensure the cake is fully cooked.
  • Remove the cakes from the oven and allow them to cool completely.
  • Using an electric hand mixer, whip the softened vegan butter until light and fluffy.
  • Add half of the powdered sugar, 1 teaspoon Vitus® Iron + C, followed by 1 tablespoon of reserved beet cooking liquid and mix together.
  • Add the remaining powdered sugar, along with the vanilla extract and mix on high. If the buttercream seems too stiff, add additional beet liquid; if it is too soft, add an additional cup of powdered sugar.
  • Frost the cake!
  • Add optional decoration: Blueberries & vegan chocolate squares.
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