Wednesday, May 11, 2022
HomeHealthy EatingChocolate Beet Cake –

Chocolate Beet Cake –

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The jig is up, expensive readers. I put beets in a cake. The outcomes are excellent. The beets impart this Chocolate Beet Cake with magic sweetness, crazy-intense moisture, and a stunning, delicate purple tone that’s a nod to purple velvet cake.

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I thought of titling this recipe “chocolatier purple velvet cake” and retaining the “b” phrase out, for concern that you’d be fully offended by it, however this appeared unfair to beets.

In spite of everything, carrot cake (just like the Kitchen Sink Carrot Cake in my cookbook and this Gluten Free Carrot) enjoys love and esteem. Why not a beet cake?

  • Each root greens are naturally candy, making them splendid for baking desserts.
  • Each make the cake extra moist and tender.
  • Additionally, each ensuing muffins could be slathered with cream cheese icing (which for a lot of of you I do know is the purpose).
a close up slice of moist chocolate beet cake
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This moist chocolate beetroot cake is my reply to purple velvet cake, which supplies me a quantitative response of meh.

  • It’s not chocolate. And it’s not vanilla.
  • It’s probably not something in any respect, apart from a car for cream cheese frosting and a very great way to make use of up a whole bottle of purple meals coloring.
Chocolate beet bundt cake on a cake stand

Now, earlier than you go off in protection of purple velvet, let me ask you this: is it the cake you like or the cream cheese frosting?

9 out of 10 instances, the reply I obtain is “the frosting.”

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If we’re consuming cake, we should always love each the cake AND the frosting!

Right now’s chocolate beet cake is what I wished purple velvet tasted like.

  • The chocolate in our in our chocolate beet cake is extra prevalent than purple velvet, but it surely doesn’t overwhelm.
  • If you need a chocolate cake that slowly satisfies, reasonably than instantly smacks with its richness (like Mocha Cake or Flourless Chocolate Torte), it’s excellent.
  • It tastes UH-MAZING with cream cheese frosting.


I actually can’t overstate this sufficient (we’re making CAKE, not Beet Salad or a Beet Smoothie).

two slices of moist chocolate beetroot cake with milk

5 Star Overview

“All of my 5 youngsters and husband cherished it and raved over it! It’s tremendous moist. Actually good taste and texture. Will certainly make once more! Yum yum yum!!”

— Erin —

Make Chocolate Beet Cake

Essentially the most cussed of beet haters, dessert purists, and even red-velvet devotees will discover this beet cake irresistible.

The Elements

  • Beets. The sneaky star of the present! With pure sweetness and delightful coloration, beets are a surprisingly wonderful wholesome baking ingredient. Skeptics, concern not: their hallmark earthiness is masked by the chocolate.
  • Flour. I used all-purpose flour and complete wheat pastry flour for this cake. The entire wheat flour is imperceptible, but it surely provides a delicate dietary increase.
  • Chocolate. Unsweetened chocolate offers the cake that unmistakable, craveable deep chocolate richness.
  • Oil. Canola oil helps make this cake supremely moist.
  • Eggs. Eggs are key for an ideal beet cake texture.
  • Sugar. Provides sweetness and helps maintain the cake moist.
  • Greek Yogurt. Nonfat Greek yogurt acts as a tangy steadiness to the sweetness, and it helps make the cake fluffy and moist. The additional increase of protein doesn’t harm both!
  • Vanilla. Enhances the general taste of the cake.
  • Cream Cheese Glaze. Vanilla cream cheese glaze turns this cake into one thing really particular.

The Instructions

Pureed beets in a food processor
  1. Roast and puree the beets.
  2. Sift the flour, baking soda, and salt collectively.
  3. Soften the chocolate.
beet cake batter in a bowl
  1. Beat the eggs and sugar collectively in a bowl. Stir in a part of the moist components and beets.
a bowl of red chocolate beet cake batter
  1. Stir within the dry components.
a bundt pan with chocolate beet cake batter
  1. Pour the batter into the pan.
baked beet cake in a bundt pan
  1. Bake chocolate beet cake at 375 levels F for 45 minutes. Let cool fully on a wire rack.
Glaze for cake in a bowl
  1. Put together the glaze. Drizzle it over the cake. ENJOY!

Storage Ideas

  • To Retailer. Cowl and refrigerate leftover cake for as much as 4 days. 
  • To Freeze. Wrap the cake tightly with plastic wrap and freeze in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating. 

Meal Prep Tip

Wash, bake, peel, chop, and puree the beets as much as 1 day prematurely. Cowl and refrigerate the pureed beets till you’re prepared to complete the recipe.

What to Serve with Chocolate Beet Cake

A slice of chocolate beet cake with cream cheese frosting

Advisable Instruments to Make this Recipe

The Finest Meals Processor

With the flexibility to cut, knead, combine, and puree, this meals processor can help you with so many alternative recipes. It additionally has dishwasher-safe components.

Chocolate-Beet-Cake-Recipe on a cake stand

Did you make this recipe?

Let me know what you thought!

Depart a ranking beneath within the feedback and let me understand how you appreciated the recipe.

Beet cake is that yogi grasp of the chocolate cake world, balancing simple chocolate bliss, outrageous moisture, and a luscious gilding of cream-cheese frosting with gentle texture and style.

It’s surprising, undeniably scrumptious, and my choose for this yr’s greatest Valentine’s Day dessert.

Regularly Requested Questions

Can I Use Solely All-Function Flour?

Sure, you possibly can swap the entire wheat pastry flour for all-purpose flour if you happen to favor.

May I High My Cake with a Chocolate Drizzle As a substitute?

Chocolate lovers, you possibly can swap the cream cheese glaze on this recipe for a melted chocolate drizzle or chocolate glaze as an alternative.

Can I Make Chocolate Beet Cake into Cupcakes?

Whereas I haven’t tried making this recipe into cupcakes myself, different readers have completed so with success. Bake the cupcakes at 350 levels F for about 18-20 minutes. Be sure you watch them fastidiously in direction of the tip of baking time to keep away from overcooking.

For the Cake:

  • 3 medium beets, stems and tails eliminated
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 4 ounces unsweetened chocolate
  • 1/2 cup canola oil divided
  • 3 massive eggs
  • 1 3/4 cups granulated sugar
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tablespoon vanilla extract

For the Cream Cheese Glaze:

  • 3 ounces decreased fats cream cheese (Neufchatel) softened
  • 3 tablespoons powdered sugar sifted, plus further if wanted
  • 2 tablespoons milk plus further if wanted
  • 1/4 teaspoon vanilla extract

  • Preheat the oven to 400 levels F.

  • Wash beets and place in a small roasting pan with 1/2 cup water. Cowl and bake for 45 minutes to 1 hour, or till simply pierced with a fork. Dunk the beets in cool water, then utilizing your fingers, slip off the peels. Coarsely chop, then switch to a blender or meals processor and puree. Measure out 2 cups and put aside.

  • Scale back the oven temperature to 375 levels F. Evenly coat a 10-cup Bundt or tube pan with oil and dirt with flour. In a big bowl, sift collectively the all-purpose flour, whole-wheat pastry flour, baking soda, and salt. Put aside.

  • In a double boiler or a small pan over low warmth, add the chocolate and 1/4 cup of the oil. Warmth simply till the chocolate melts. Take away from the warmth and stir till nicely mixed. Put aside.

  • In a big mixing bowl, beat collectively the eggs and sugar till fluffy. Slowly add the remaining 1/4 cup oil, Greek yogurt, vanilla extract, the chocolate combination, and the two cups beet puree.

  • Gently add the flour combination, stirring by hand simply till mixed.

  • Pour the batter into the ready pan.

  • Bake for 45 minutes, or till a toothpick inserted close to the middle comes out clear. Switch the pan to a wire rack to chill for half-hour. Run a skinny knife alongside the outer and interior edges of the pan and thoroughly invert the cake onto the wire rack. Let it cool fully earlier than glazing.

  • For the glaze: Beat collectively the cream cheese and powdered sugar till easy and lightweight. Beat within the milk and vanilla extract. If desired, add a bit extra milk or powdered sugar as wanted to succeed in your required glaze consistency. Drizzle over the cake, letting it run excessive and sides.

  • *SERVING SIZE NOTE: With the intention to make a cake sized for 2, I halved the recipe and baked it for half-hour in a 5-cup Bundt pan.
  • TO STORE: Cowl and refrigerate leftover cake for as much as 4 days. 
  • TO FREEZE: Wrap the cake tightly with plastic wrap and freeze in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating. 

Serving: 1(of 10)Energy: 458kcalCarbohydrates: 66gProtein: 8gFats: 20gSaturated Fats: 6gPolyunsaturated Fats: 4gMonounsaturated Fats: 10gTrans Fats: 1gLdl cholesterol: 54mgPotassium: 362mgFiber: 4gSugar: 42gVitamin A: 142IUVitamin C: 2mgCalcium: 60mgIron: 4mg

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