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Chocolate Beet Cake

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Chocolate Beet Cake is a moist, rich, and tender chocolate cake enhanced with pureed beets for added moisture and subtle sweetness. The beets melt into the batter, creating a luscious texture and deep flavor without tasting like vegetables—perfect for chocolate lovers looking for a unique twist.

Ingredients

  • 1 cup cooked and pureed beets (about 2 medium beets)
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup brewed coffee or espresso (optional)
  • Optional toppings: chocolate ganache, powdered sugar, whipped cream

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, beat the eggs with the granulated and brown sugars until well combined.
  4. Add the oil, vanilla extract, pureed beets, and coffee (if using) to the egg mixture. Stir until smooth.
  5. Gradually fold in the dry ingredients until the batter is fully combined and smooth.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Top with ganache, powdered sugar, or whipped cream as desired before serving.

Notes

Beets add moisture and natural sweetness without a strong beet flavor.Use canned beets if needed, but ensure they’re plain and well-drained.Add chocolate chips for extra richness before baking.To make vegan, use flax eggs and plant-based chocolate/toppings.This cake improves in flavor the next day—great for make-ahead desserts.

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