Easy Chocolate Almond Milk Cake Recipe – Beetroot Frosting Option

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Almond Milk Cake Recipe – Beetroot Frosting Option

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious cake recipe that’s a little different, a little kinder to dietary needs, and totally satisfying. This chocolate almond milk cake is exactly that! I first made this when a friend mentioned she was avoiding dairy, and I wanted to bake her something special. It turned out so good, everyone loved it – dairy-eaters included! Plus, the option to add a naturally colored frosting? Genius, if I do say so myself. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just another chocolate cake. It’s wonderfully moist, deeply chocolatey, and surprisingly easy to make. Using almond milk keeps it light and dairy-free, while the jam adds a lovely fruity surprise. And honestly, the beetroot frosting is a game-changer – it adds a subtle sweetness and a beautiful natural hue. It’s perfect for birthdays, celebrations, or just a cozy afternoon treat.

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• 1 cup All-purpose flour (120g)
• ½ cup Dutch-processed Cocoa powder (45g)
• 1 teaspoon Baking powder (4g)
• 1 teaspoon Baking soda (4g)
• ½ teaspoon Salt (2.5g)
• 1 ½ cups Unsweetened Almond milk (360ml)
• ½ cup Canola or Vegetable oil (120ml)
• ½ cup Jam (strawberry/raspberry/cherry) (120g)
• ½ cup Sugar (100g)
• 2 teaspoons Vanilla extract (10ml)
• 1 ½ cups Non-dairy whipped cream (360ml)
• 1 packet Whip it stabilizer (14g)
• ¼ – ½ cup Powdered Sugar (30-60g)

Ingredient Notes

Let’s talk ingredients! A few things will really make this cake shine:

• Almond Milk: This is our dairy-free superstar! It adds a lovely subtle flavor and keeps the cake beautifully moist. You can use any unsweetened variety.
• Dutch-processed Cocoa Powder: Don’t skip this! Dutch-processed cocoa has a smoother, less acidic flavor and gives the cake a richer, darker color. It really elevates the chocolate experience.
• Jam Varieties: Strawberry, raspberry, or cherry jam all work beautifully here. I personally love raspberry for a slightly tart contrast to the chocolate. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s bake!

1. Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper. This prevents sticking and makes removing the cakes a breeze.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting ensures everything is evenly distributed and prevents lumps.
3. In a separate, larger bowl, whisk together the almond milk, oil, jam, sugar, and vanilla extract until everything is nicely combined. Don’t worry if the jam doesn’t fully dissolve – that’s okay!
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – that can make the cake tough.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.

Now for the frosting!

1. In a chilled bowl, whip the non-dairy whipped cream with the stabilizer and powdered sugar until stiff peaks form.
2. If you’re going for the beetroot or matcha frosting, gently fold in a teaspoon or two of beetroot or matcha powder until you reach your desired color. Start with a little and add more gradually!

Expert Tips

• Don’t overbake! A slightly underbaked cake is better than a dry one.
• Cool completely: Make sure the cakes are completely cool before frosting, or the frosting will melt.
• Chill time: Chilling the cake for at least 30 minutes after frosting helps it set and makes it easier to slice.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Just make sure your jam is vegan-friendly! Most are, but it’s always good to check.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I’ve had good results with blends that include xanthan gum.
• Spice Level: Add a pinch of cinnamon to the batter for a warm, cozy flavor. My grandma always added a dash!
• Festival Adaptations: This cake is perfect for birthdays or any celebration. Decorate with sprinkles, fresh berries, or a drizzle of chocolate.

Serving Suggestions

This cake is delicious on its own, but here are a few ideas to take it to the next level:

• Serve with a scoop of non-dairy ice cream.
• Pair with a cup of hot coffee or tea.
• Garnish with fresh berries and a dusting of cocoa powder.

Storage Instructions

• Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• You can also freeze the cake (frosted or unfrosted) for up to 2 months.

FAQs

1. Can I use a different type of plant-based milk besides almond milk?

Absolutely! Soy milk, oat milk, or cashew milk will all work well. Just make sure it’s unsweetened.

2. What is Dutch-processed cocoa powder and why is it recommended?

Dutch-processed cocoa powder is treated to neutralize its acidity, resulting in a smoother, less bitter flavor and a darker color. It really enhances the chocolate flavor in this cake.

3. Can I make this cake ahead of time? How long will it keep?

Yes! You can bake the cakes a day or two in advance and store them tightly wrapped at room temperature. Frost the cake just before serving.

4. What’s the purpose of the stabilizer in the whipped cream?

The stabilizer helps the whipped cream hold its shape for longer, especially at room temperature. It’s essential for a stable frosting.

5. Can I use a different flavor of jam? What pairs best with chocolate?

Definitely! Raspberry, strawberry, and cherry are classic pairings with chocolate, but you could also try apricot or even a dark cherry preserve.

6. How can I achieve a more vibrant color with the beetroot/matcha powder?

Start with a small amount of powder and add more gradually, mixing well after each addition. Remember that the color will deepen as the frosting sits.

Enjoy your baking! I hope this cake brings a little sweetness to your day. Let me know in the comments how it turns out!