Chocolate Red Devil Cake

  • Yield : 1 medium cake
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 1:25 h

This chocolate cake is amazing and has two secret ingredients: beets and baby food prunes! It is so delicious and moist– everyone will be surprised what you put in it! Enjoy! Sorry for the picture quality.

Adapted from “Prevent and Reverse Heart Disease” by Caldwell B. Esselstyn


  • 2 cups whole-wheat pastry flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons double-acting baking powder
  • 2 teaspoons baking soda
  • 2 Tablespoons flaxseed meal
  • 1/3 cup water
  • 1 large beet, cooks and diced (1 cup)
  • 1/3 cup baby-food prunes
  • 2 teaspoons apple-cider vinegar
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • 1/4 cup almond milk
  • 3/4 cup vegan butter (you can omit this if you don't have it)
  • 1/2 tsp vanilla extract


Step 1

Preheat oven to 350°. Use an 8-inch square baking pan or two 9-inch round cake pans if you want icing between layers.

Step 2

In a large mixing bowl, place flour, sugar, cocoa powder, baking powder, and baking soda and whisk until combined.

Step 3

Place flaxseed meal in a dry blender. Add 1/3 cup water and blend about 30 seconds, until mixture is gummy. Add beets, water, prunes, vinegar, and 2 teaspoons vanilla and process 1-2 minutes, until frothy and well blended.

Step 4

Mix liquid into dry ingredients. Stir until combined, then quickly spoon batter into pan.

Step 5

Bake 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool for at least 30 minutes before frosting. Enjoy!

Step 6

Fro frosting: Beat powdered sugar, almond milk, vegan butter, and 1/2 teaspoon vanilla extract until combined and creamy. Refrigerate before frosting on cake.

Recipe Type: Tags: , , , , , , Ingredients: ,

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

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