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Chocolate Beet Cake

Decadent Chocolate Beet Cake: Moist, Healthy Indulgence

This Chocolate Beet Cake offers moist indulgence with a healthy twist, perfect for satisfying sweet cravings.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 medium Beets Wash, bake, peel, chop, and puree for best results.
  • 1.5 cups All-Purpose Flour Provides structure; substitute with whole-wheat pastry flour for added fiber.
  • 0.5 cups Whole-Wheat Pastry Flour Can replace all-purpose flour entirely if preferred.
  • 2 teaspoons Baking Soda Acts as a leavening agent for rise and fluffiness.
  • 0.25 teaspoons Kosher Salt Balances the flavors.
  • 4 ounces Unsweetened Chocolate Melt with oil for best integration.
  • 0.5 cups Canola Oil Provides moisture and richness; divided.
  • 3 large Eggs Serves as a binding agent.
  • 1.75 cups Granulated Sugar Can be replaced with an alternative sweetener.
  • 0.5 cups Plain Non-Fat Greek Yogurt Adds moisture; substitute with sour cream if needed.
  • 1 tablespoon Vanilla Extract Elevates the overall flavor.
For the Glaze
  • 3 ounces Reduced Fat Cream Cheese Creates a creamy texture for the glaze.
  • 3 tablespoons Powdered Sugar Sifted for a smooth finish.
  • 2 tablespoons Milk Adjusts glaze consistency.

Equipment

  • Bundt pan
  • Double boiler
  • Blender
  • mixing bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F. Wash medium beets thoroughly and roast for about 45-60 minutes, until tender.
  2. Once the beets are cool, peel, chop, and puree them in a blender until smooth. Measure out 2 cups for the cake.
  3. Lower the oven temperature to 375°F. Grease a Bundt pan with canola oil and dust with flour or sugar.
  4. In a large bowl, sift together all-purpose flour, whole-wheat pastry flour, baking soda, and kosher salt.
  5. Melt unsweetened chocolate with canola oil over a double boiler until smooth.
  6. In another bowl, beat eggs and granulated sugar until fluffy. Gradually mix in canola oil, yogurt, melted chocolate, and beet puree.
  7. Fold the sifted dry ingredients into the wet mixture until just combined.
  8. Pour the batter into the prepared pan and bake for approximately 45 minutes, until a toothpick comes out clean.
  9. Cool the cake in the pan for 30 minutes, then invert onto a wire rack to cool completely.
  10. Mix cream cheese, powdered sugar, milk, and vanilla extract to make the glaze, adjusting consistency with extra milk if needed.
  11. Drizzle the glaze over the cooled cake and allow it to set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 4mgCalcium: 40mgIron: 2mg

Notes

This Chocolate Beet Cake combines the flavors of rich chocolate with nutritious beets for a healthier dessert option.

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