Beet Chocolate Cake
This wonderfully moist and rich chocolate cake gets its incredible tender crumb and deep flavor from naturally sweet, puréed red beets.
Ingredients
- •2 medium red beets (about 250g), peeled, boiled until tender, and pureed
- •1 1/2 cups all-purpose flour (190g)
- •1/2 cup unsweetened cocoa powder (50g)
- •1 cup granulated sugar (200g)
- •1 teaspoon baking soda
- •1/2 teaspoon baking powder
- •1/2 teaspoon salt
- •2 large eggs
- •1/2 cup vegetable oil (120ml)
- •1/2 cup buttermilk or pareve almond milk with 1 tsp lemon juice (120ml)
- •1 teaspoon pure vanilla extract
- •1/2 cup semisweet chocolate chips (80g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan, lining the bottom with parchment paper.
- 2
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined and free of lumps.
- 3
In a separate medium bowl, whisk together the beet puree, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
- 4
Pour the wet beet mixture into the dry ingredients and gently fold together using a spatula just until combined and no dry flour remains.
- 5
Fold in the chocolate chips gently.
- 6
Pour the batter evenly into the prepared cake pan and smooth the top.
- 7
Bake for 30 to 35 minutes, or until a 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
- You can roast the beets instead of boiling them to concentrate their natural sweetness even further.
- To make this recipe strictly pareve, use plant-based milk combined with a teaspoon of lemon juice instead of buttermilk.
- Store the cake covered at room temperature for up to 3 days, or keep it in the refrigerator for up to 5 days.
✅ How it should turn out
The finished cake should be deeply dark brown, incredibly moist with a tender crumb, featuring a rich chocolate aroma with a subtle, earthy sweetness from the beets.