Beet Chocolate Cake
This wonderfully moist and rich chocolate cake gets its incredible tender crumb and deep flavor from naturally sweet roasted beets.
Ingredients
- •2 medium cooked beets, peeled and pureed (about 1.5 cups)
- •1.5 cups all-purpose flour (180g)
- •0.5 cups unsweetened cocoa powder (50g)
- •1 cup granulated sugar (200g)
- •1.5 teaspoons baking powder
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •3 large eggs, at room temperature
- •0.5 cup neutral oil, such as canola or sunflower oil
- •1 teaspoon vanilla extract
- •0.5 cup dairy-free or regular chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
- 2
Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
- 3
In a separate bowl, blend the pureed cooked beets, granulated sugar, eggs, neutral oil, and vanilla extract until completely smooth.
- 4
Pour the wet beet mixture into the dry ingredients and gently fold them together with a spatula until just combined and no flour pockets remain.
- 5
Fold in the chocolate chips gently.
- 6
Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
- 7
Bake for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 8
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- To save time, use store-bought vacuum-packed plain cooked beets, ensuring they are not pickled.
- This cake actually tastes even better on the second day as the flavors deepen and the texture becomes even fudgier.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
✅ How it should turn out
The finished cake has a dark, velvety crumb that is exceptionally moist with a rich chocolate flavor and no lingering vegetal taste from the beets.