Beet Chocolate Cake
This moist, decadent chocolate cake uses pureed beets to create an incredibly tender crumb and a deep, earthy sweetness that pairs perfectly with rich cocoa.
Ingredients
- •2 cups cooked, peeled and pureed beets (about 3 medium beets)
- •1 3/4 cups all-purpose flour
- •3/4 cup unsweetened cocoa powder
- •1 1/2 cups granulated sugar
- •1 1/2 teaspoons baking powder
- •1 teaspoon baking soda
- •1/2 teaspoon salt
- •3 large eggs
- •1/2 cup neutral vegetable oil
- •1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with oil or non-stick spray.
- 2
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- 3
In a separate bowl, whisk the beet puree, eggs, vegetable oil, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, being careful not to overmix.
- 5
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 6
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- You can roast the beets ahead of time and puree them the day before to save prep time.
- If you want a richer flavor, add a half cup of dairy-free chocolate chips to the batter before baking.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to maintain its signature moisture.
✅ How it should turn out
The finished cake should have a deep, dark brown color, a moist and dense texture, and a subtle, earthy sweetness that complements the intense chocolate flavor.