Chocolate Beet Cake

This chocolate beet cake is one of those recipes you make once… and then find yourself coming back to every season. It is rich, deeply chocolatey, and unbelievably moist, thanks to a simple beet purée that blends right in, no earthy taste at all.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 25

Cooling Time: 20

Total Time: 1 15

Servings: servings

Calories: 259kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

9" Round Cake Pan
Electric Mixer
Mixing Bowls
Measuring Utensils
spatula

Ingredients

1 cup beet purée You can use freshly cooked beets or canned beets.
¼ cup butter melted (We love this homemade butter recipe.)
¼ cup olive oil
¾ cup sugar or ¼ cup white sugar, ¼ cup brown sugar and ¼ cup honey
2 Tablespoons coffee strongly brewed
1 whole egg
½ teaspoon vanilla extract
¾ cup all-purpose flour plus 2 Tablespoons (or your favorite 1:1 gluten-free flour blend.)
¼ cup unsweetened cocoa powder plus 2 Tablespoons
2 Tablespoons cornstarch
1 teaspoon baking soda

Instructions

Preheat oven to 350⁰F. Grease and line a 9” round cake pan with parchment paper. Set pan aside.
In a large bowl, mix together the melted butter, oil, sugars, honey, coffee, egg, and vanilla until fully combined.
Fold beet purée into liquid ingredients.
In a medium bowl, carefully whisk together dry ingredients – flour, cocoa powder, baking soda, salt, and cornstarch.
Add half of the dry ingredients to the wet, stirring with a spatula to integrate, then add the remaining dry ingredients and stir until combined.
Pour batter into prepared cake pan. Use a spatula to smooth the top of the batter, then place the cake in the preheated oven.
Bake cake for 25-30 minutes, removing from the oven when a toothpick inserted into the center comes out of the cake mostly crumb-free.
Cool the cake in the pan for 20 minutes, then run a knife along the edge of the pan and invert it on a cooling rack. Leave the cake to cool completely.
Once cooled, ice cake or dust with powdered sugar as desired and serve.

Notes

Recipe Tips:

Chocolate beet cake is simple, but a few small details can make a big difference.

One of the things I find really helpful is to prep everything ahead of time. Measure, chop, purée, and then bake. It makes the whole process feel calm instead of rushed.
Preheat your oven fully so the cake bakes evenly.
Use smooth beet purée to avoid any chunks in the batter.
Bring ingredients to room temperature for the best texture.
Do not overmix or the cake can become dense.
If you have ever pulled a cake out of the pan and had it stick or break apart, parchment paper is a simple step that saves a lot of frustration.

Serving Suggestions:

This chocolate beet cake really shines in its simplicity.

Dust with powdered sugar and serve warm.
Pair with a strong cup of coffee or tea.
Add a dollop of whipped cream or this homemade ice cream recipe for ice cream maker for a special treat.
Serve alongside fresh berries or freeze-dried berries for a bright contrast.

Storage Instructions:

Store at room temperature in an airtight container for up to 3 days
Refrigerate for up to 5 days if needed
Freeze for up to 2 months, wrapped well

Nutrition

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