Vegan Beet Bundt Cake – Celebrity Birthday Series – Olivia Wilde

September 2, 2010

So, I’m dorky enough to enjoy putting together birthday dishes for notorious folks I admire. 03-10-2010, my favourite Princess in all the galaxy turned 26; Olivia Wilde (real name Olivia Jane Cockburn). I’m so floored by the look of her and her politics and her humanitarian heart and her veganism. Sincerely, one of my most adored people on the planet!

I made this Vegan Beet Bundt Cake to celebrate her special day and it was really, really good! Now some words of caution – Vegan baking is tricky! We’re all so used to doing everything the old-fashioned, standard way but what I’ve learned through vegan baking experimentations is that one really DOES NOT need eggs or milk or any of that to pull off delicious, moist, succulent pastries. Just look at the successes of Sarma Melngailis at OneLuckyDuck, Erin McKenna at Babycakes, the award-winning delights of Chef Chloe Coscarelli and everything fabulous Angela Liddon at Oh She Glows does. These women — among so many others — prove how wonderful vegan baking really is.

Vegan Beet Bundt Cake

Wet Ingredients:
1 cup Beet Puree + 1/4 cup Prickly Pear Juice
1/4th cup melted coconut oil (canola or sunflower or any neutral oil will suffice)
1/2 cup Agave Nectar
1 cup Apple Sauce
1 cup Coconut Milk
1 tbsp. Vanilla Extract
2 tsp. Lemon Juice
1 tsp. White Vinegar

Dry Ingredients:
3 cups Unbleached Cake Flour
3 tsps. Baking Powder
1 1/2 tsps. Baking Soda
1 tsp. Cream pf Tarter
1/2 tsp Salt
1 tsp Cardamom

For Icing:
1 cup Vegan White Chocolate Chips
1/3rd cup Coconut Milk (eyeball it, might need to go 1/2 or more depending on your chip brand)
1/2 cup Organic Powdered Sugar
After Icing, quickly sprinkle the top w/ roasted, crushed pistachios. Pistachios and beets go interestingly well together! (Not pictured, though).

Fresh Strawberries, blueberries & Orange ribbons for garnish.


Roast or boil beets (2-3 yield about a cup) for 30-45 mins. When done, set aside to cool. Then, peel and dice. Next, peel prickly pears and juice. ~Puree and set aside.
Sift together all dry ingredients into a large bowl.
Combine all wet ingredients in a large bowl. Then, slowly pour into the dry ingredients and fold/gently mix together. Careful not to over-mix. Once everything is married, pour into a 8-cup capacity non-stick bundt pan prepared with cooking spray.
Bake at 375-degrees for 45 minutes. Remove from oven and slip out of pan onto a vessel of your choice. A toothpick inserted probably will not come out clean but don’t be alarmed. It’s a wildly moist cake. Allow to cool enough so that the icing won’t melt and run when applied.
While cooling, make the icing. Setup a double-boiler and add coconut milk. Allow to warm for a minute. Then, add powdered sugar. Stir till smooth and dissolved. Next, add chocolate chips and gently agitate with a wooden spoon or spatula till entirely melted and smooth. Feel free to add more or less of any icing ingredient based on your results. Some augmentation may be necessary.
Once smooth, drizzle over top of cake and allow to run decoratively. Use as much or as little as you like. I like to ooze it up, hence the photo above. :p
Garnish with fresh Strawberries, Blueberries & Orange Ribbons.
Allow to set a bit, then slice and enjoy!

If any of you lot give this a go, please feel free to let me know what worked and what didn’t and what you did differently to yield the most ideal results! I’m still in the process of “perfecting” my Vegan baking and it’s one of the most fun, most delicious endeavors I’ve ever undertaken!



  1. My goodness this is cake heaven! I wish I could bake like that…for now I’ll stick to melting chocolate in the microwave oven…

    (check out my blog adoremode.blogspot.com, we have similar interests!)

  2. Thanks you so much! I admit, Vegan Baking can be daunting but once you get the hang of it (and I’m still learning! Not quite there yet!) it’s sooooo fulfilling.

    #FunFact: I don’t own a microwave! lol

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