Chocolate Beet Cake Recipe

Name: Chocolate Beet Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1.5 cups Super Fine Almond Flour; ½ cup brown rice flour; 1 tsp baking soda; ½ tsp baking powder; 1/2 tsp sea salt; 1.5 cups coconut sugar; 2/3 cup raw cacao powder; ¼ cup dark chocolate chips; 2 medium sized red beets; 3 large eggs; ½ cup almond milk; 1/3 cup avocado oil; 1 tsp pure vanilla extract

User Reviews

4.9

159 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
12 servings
Calories
230 kcal
Course
Dessert
Cuisine
American

Chocolate Beet Cake Recipe

Tyler Espinosa

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Rich, decadent chocolate cake made with BEETS is an incredibly unique dessert experience. Grain-free, dairy-free, and healthier, this cake is amazing for sharing. If you love red velvet cake, you'll adore this wholesome recipe!

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Ingredients

Servings

1.5 cups Super Fine Almond Flour
½ cup brown rice flour
1 tsp baking soda
½ tsp baking powder
1/2 tsp sea salt
1.5 cups coconut sugar or a combination of granulated sugar and brown sugar
2/3 cup raw cacao powder
¼ cup dark chocolate chips optional
2 medium sized red beets cooked
3 large eggs
½ cup almond milk
1/3 cup avocado oil
1 tsp pure vanilla extract

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Instructions

Bring a full pot of water to a boil and add the beets (peel on). Boil for about 25 – 30 minutes until beets are soft when poked with a fork. Note: you can use your preferred cooking method for preparing the beets. You can also use store-bought pre-cooked beets.
Drain the water and allow beets to cool. Chop the beets into eighths and add the beets to a blender along with the almond milk. Blend until smooth and set aside to cool.
Preheat oven to 350 degrees.
In a large mixing bowl, combine the almond flour, brown rice flour, baking soda, baking powder, salt, cacao powder and coconut sugar. Whisk to incorporate all dry ingredients together.
In a separate mixing bowl, whisk the eggs, avocado oil and vanilla extract together.
Add the pureed beets (once the puree is cool enough to not cook the eggs) to the egg mixture and mix to combine. Pour the wet beet mixture into the mixing bowl with all of the dry ingredients and stir until combined.
Line a 9” round cake pan (or 8” square pan) with parchment paper.
Pour the cake batter into the prepared cake pan and bake for 30 to 35 minutes or until the cake tests clean when poked in the center with a toothpick. 32 minutes was the magic number for me.
Allow cake to cool then lift up on the parchment paper to set it on a cutting board.
Garnish with very coarse sea salt (optional).
Serve generous size portions of this delicious cake! Bonus points: Add homemade whipped cream on top.