Can't Be Beet Chocolate Cake

Discover the magic of "Can't Be Beet Chocolate Cake," a rich and indulgent dessert with a hidden twist—fresh red beets! This unique recipe transforms earthy beets into a velvety puree that adds natural sweetness, moisture, and stunning depth to every bite. Combined with cocoa powder and a hint of dark chocolate chips, this cake delivers a fudgy, decadent texture and a blissfully chocolaty flavor that no one will suspect has vegetables in it. Made with simple pantry staples like all-purpose flour, buttermilk, and eggs, this cake is the perfect guilt-free indulgence, rich in antioxidants and packed with wholesome ingredients. Whether you’re baking for a dinner party or a weeknight treat, this moist and flavorful chocolate beet cake will leave everyone swooning!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 10

Ingredients

• 3 medium (about 1 pound) fresh red beets
• 1.75 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup granulated sugar
• 0.75 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 0.5 cup neutral oil (such as canola or vegetable oil)
• 0.5 cup buttermilk
• 0.5 cup dark chocolate chips (optional)

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Step 2

Wash the beets thoroughly, trim the ends, and place them in a pot of water. Boil for 30–40 minutes or until they're tender when pierced with a fork. Drain and let them cool slightly.

Step 3

Peel the beets by rubbing off the skins (they should slide off easily). Chop the beets into chunks and puree them in a food processor or blender until smooth. You need about 1 cup of beet puree.

Step 4

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.

Step 5

In a separate bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract until creamy and smooth.

Step 6

Add the oil, buttermilk, and beet puree to the wet ingredients, and mix until fully incorporated.

Step 7

Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.

Step 8

If desired, fold in the dark chocolate chips for extra richness.

Step 9

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 10

Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Nutrition Facts

Serving size	(2525.8g)

Amount per serving	% Daily Value*
Calories	4808.5

Total Fat 190.8g	0%
Saturated Fat 44.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 385.4mg	0%
Sodium 5075.7mg	0%
Total Carbohydrate 786.2g	0%
Dietary Fiber 95.0g	0%
Total Sugars 498.2g
Protein 92.3g	0%

Vitamin D 145.4IU	0%
Calcium 794.5mg	0%
Iron 50.9mg	0%
Potassium 7644.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 7.1%

Carbs: 60.1%