Chocolate Red Beet Cake
A rich, moist chocolate cake infused with the earthy sweetness of beets, perfect for chocolate lovers seeking a unique dessert that is both decadent and slightly healthy.
Ingredients
Instructions
- Prepare the beets and blend in a blender until chopped.
- Stir sugar, oil, melted baking chocolate, and three eggs together.
- Blend in the beets.
- Add flour, salt, and soda; beat well.
- Bake in a moderate 350°F oven in three layer pans.
- Put together with Chocolate Powdered Sugar Frosting.
Tips & Substitutions
For a richer chocolate flavor, consider using dark chocolate instead of baking chocolate. You can substitute applesauce for half of the oil to reduce fat content. If you don't have cooked beets on hand, canned beets can work in a pinch. Make sure to blend until smooth for the best texture. This cake is a great way to use up extra beets from recipes like Blueberry Buckwheat Pancakes.
Serving Suggestions
This Chocolate Red Beet Cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, serve it alongside fresh berries or a fruit compote. It also makes a delightful dessert for gatherings, complementing other sweet treats like Minnie Bevill'S Orange Cupcakes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, microwave individual slices for about 10-15 seconds, or warm in a preheated oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Red Beet Cake contains roughly 647 calories, with 7g protein, 67g carbohydrates, and 36g fat. It is a good source of protein (14% of the Daily Value) and iron (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake without eggs?
Yes, you can substitute eggs with flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens. Alternatively, 1/4 cup of applesauce can replace one egg, giving moisture and sweetness.
How can I make this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or add 1/4 teaspoon per cup of flour to maintain the cake's structure.
What can I use for frosting if I don't want chocolate?
If you're looking for a non-chocolate frosting, cream cheese frosting or a classic vanilla buttercream would work wonderfully. You could also try a citrus glaze for a refreshing contrast to the rich cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).