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Chocolate Beet Cake

This chocolate beet cake has incredible moisture, thanks to beets and Greek yogurt, and a rich, yet balanced, fudgy chocolate taste.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs 20 mins
Servings: 10 servings*
Calories: 458 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 3 medium beets, stems and tails removed
  • 1 ½ cups unbleached all-purpose flour
  • ½ cup whole-wheat pastry flour
  • 2 teaspoons baking soda
  • ¼ teaspoon kosher salt
  • 4 ounces unsweetened chocolate
  • ½ cup canola oil divided
  • 3 large eggs
  • 1 ¾ cups granulated sugar
  • ½ cup plain non-fat Greek yogurt
  • 1 tablespoon vanilla extract
For the Cream Cheese Glaze:
  • 3 ounces reduced fat cream cheese (Neufchatel) softened
  • 3 tablespoons powdered sugar sifted, plus extra if needed
  • 2 tablespoons milk plus extra if needed
  • ¼ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. Wash beets and place in a small roasting pan with 1/2 cup water. Cover and bake for 45 minutes to 1 hour, or until easily pierced with a fork. Dunk the beets in cool water, then using your fingers, slip off the peels. Coarsely chop, then transfer to a blender or food processor and puree. Measure out 2 cups and set aside.
  3. Reduce the oven temperature to 375 degrees F. Lightly coat a 10-cup Bundt or tube pan with oil and dust with flour. In a large bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking soda, and salt. Set aside.
  4. In a double boiler or a small pan over low heat, add the chocolate and 1/4 cup of the oil. Heat just until the chocolate melts. Remove from the heat and stir until well combined. Set aside.
  5. In a large mixing bowl, beat together the eggs and sugar until fluffy. Slowly add the remaining 1/4 cup oil, Greek yogurt, vanilla extract, the chocolate mixture, and the 2 cups beet puree.
  6. Gently add the flour mixture, stirring by hand just until combined.
  7. Pour the batter into the prepared pan.
  8. Bake for 45 minutes, or until a toothpick inserted near the center comes out clean. Transfer the pan to a wire rack to cool for 30 minutes. Run a thin knife along the outer and inner edges of the pan and carefully invert the cake onto the wire rack. Let it cool completely before glazing.
  9. For the glaze: Beat together the cream cheese and powdered sugar until smooth and light. Beat in the milk and vanilla extract. If desired, add a bit more milk or powdered sugar as needed to reach your desired glaze consistency. Drizzle over the cake, letting it run over the top and sides.

Notes

  • *SERVING SIZE NOTE: In order to make a cake sized for two, I halved the recipe and baked it for 30 minutes in a 5-cup Bundt pan.
  • TO STORE: Cover and refrigerate leftover cake for up to 4 days. 
  • TO FREEZE: Wrap the cake tightly with plastic wrap and freeze in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition Information

Serving 1(of 10) Calories 458kcal (23%) Carbohydrates 66g (22%) Protein 8g (16%) Fat 20g (31%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 54mg (18%) Potassium 362mg (10%) Fiber 4g (16%) Sugar 42g (84%) Vitamin A 142IU (3%) Vitamin C 2mg (2%) Calcium 60mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 10servings*

Amount Per Serving

Calories 458

% Daily Value*

Serving 1(of 10)
Calories 458kcal 23%
Carbohydrates 66g 22%
Protein 8g 16%
Fat 20g 31%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Potassium 362mg 8%
Fiber 4g 16%
Sugar 42g 84%
Vitamin A 142IU 3%
Vitamin C 2mg 2%
Calcium 60mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.