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MLW Chocolate & Hibiscus Cake (vegan friendly)

I have enjoyed hibiscus tea for many years now and it was only the other day at a little local deli that the owner told me all the many fascinating ways to use dried hibiscus.

This inspired me to make a dessert that will include the tangy taste of hibiscus with the rich sweetness of chocolate. But I wanted to add a pop of natural color, so what better product to use than my favorite Rugani 100% Beetroot juice!

This cake is definitely a favorite of mine now and it's simply delicious.

MLW Chocolate & Hibiscus Cake:

INGREDIENTS Chocolate Cake - 1 1/2 cups unsweetened plant-based milk, at room temperature 1 tablespoon apple cider vinegar 2 3/4 cups unbleached cake flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup unsweetened cocoa powder 1/2 cup vegan or Grass-fed butter, softened at room temperature 3/4 cup + 2 tablespoons coconut sugar or regular sugar 1/2 cup brown sugar 2 teaspoons vanilla extract 1 teaspoon espresso powder 1/4 cup boiling water Hibiscus and Beetroot Frosting - 1/2 cup vegan or Grass-fed butter, softened to room temperature 2 cups powdered sugar, sifted 1/2 teaspoon vanilla extract Pinch of salt 2 tablespoons hibiscus powder 1-2 tablespoons Rugani 100% Beetroot Juice INSTRUCTIONS Preheat the oven to 180°C. Make 2 wax paper rounds for cake pans and line each pan and lightly grease the sides to prevent sticking. Combine the plant-based milk and apple cider vinegar, stir, and set aside to curdle. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, add the softened vegan butter, sugar, and brown sugar. Using an electric mixer, beat on medium speed until light and fluffy, about 2 minutes. Add in the vanilla extract and espresso powder and beat to combine. Switch the mixer to low and add in the milk-vinegar mixture until combined. Gradually add half of the dry ingredients and mix on low speed until well combined, about 1 minute, scraping the sides as needed with a spatula. Switch to a wooden spoon and stir in the remaining dry ingredients. The batter will be very thick at this point. Carefully pour in the boiling water, continuing to mix with a wooden spoon until well combined. Divide the batter equally in the prepared pans, using a scale to measure each pan so each cake is equal in size. Bake the cakes for 25 minutes until the center is set and the cake has puffed up a bit and just started to pull away from the pan, and a toothpick inserted comes out with only a few moist crumbs. Allow the cakes to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before taking it out of the pan. While the cakes are cooling, make the Hibiscus & Beetroot Frosting. With an electric mixer on medium speed, beat the softened butter until fluffy, about 1 minute. Slowly add the powdered sugar in 1/2 cup increments, mixing on low speed until well combined and fluffy, scraping down the sides as needed. Add the vanilla, salt, and hibiscus powder, Rugani 100% Beetroot juice and beat until smooth. Assemble the cake and decorate with a variety of fruits & berries. Enjoy!

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