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Chocolate Beet Cake

April 7, 2012

If you’ve ever wished that vegetables tasted like chocolate cake, this recipe is for you. The cake is really moist. And it’s got 2 cups of beets in it, so it also counts as a vegetable, right? But I think this cake would be even better with a bag of chocolate chips thrown in. I’ll leave that up to you.

beet cake

Roast Beets:

Scrub the beets, cut the tops off so they stand up in the pan. Fill the pan with water halfway up the beets. Roast at 500 degrees F for about an hour, or until easily pierced with a knife. Use paper towels to rub the skins off. Puree the beets in a blender until smooth (I added 3/4 cups of the oil from the recipe to the blender with the beets so I could get them smooth without adding a lot of water.)


4 oz. unsweetened chocolate

1 cup vegetable oil, divided

3 eggs

1 3/4 cups sugar

2 cups pureed cooked beets

1 Tbsp vanilla

2 cups flour (substitute 1/2 cup all-purpose flour with whole wheat pastry flour, if you want)

2 tsp baking soda

1/4 tsp salt

powdered sugar

In a double boiler (or frying pan over a pot of simmering water), melt chocolate with 1/4 cup oil. Remove from heat. Mix well.

beets and batter

Combine eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in remaining 3/4 cup oil, beets, chocolate mixture, and vanilla. Mix the dry ingredients in a bowl. Gently stir dry ingredients into wet ingredients just until flour is mixed in. [Add chocolate chips here (maybe).] Pour batter into a Bundt pan that has been oiled and dusted with flour.

beet batter swirl

batter with chocolate

Bake at 375 degrees F until a toothpick inserted in the center comes out clean, about 45 min. Set on a wire rack to cool for 30 min. Remove from the pan and let cool completely on the rack. Dust with powdered sugar.

bundt cake

Recipe from Farmer John’s Cookbook: The Real Dirt on Vegetables


From → Cakes, Vegetables

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