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Chocolate Beet Cake Recipe
4.9 from 159 votes

Chocolate Beet Cake Recipe

Chocolate Beet Cake uses cooked red beets blended with almond and brown rice flours, cocoa powder, coconut sugar, eggs, avocado oil, and almond milk to create a moist, flavorful cake with subtle earthy undertones. The beets contribute moisture and natural sweetness, while the gluten-free flours produce a tender crumb. This cake balances rich chocolate character with the softness from the vegetable puree, resulting in a visually deep cake with a unique flavor profile.

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

Ingredients

  • 1.5 cups almond flour Super Fine
  • ½ cup brown rice flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1/2 tsp salt 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 beet cooked
  • 3 large egg
  • ½ cup almond milk
  • 1/3 cup avocado oil
  • 1 tsp vanilla extract pure

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees.
  4. 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.
  5. In a separate mixing bowl, whisk the eggs, avocado oil and vanilla extract together.
  6. 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.
  7. Line a 9” round cake pan (or 8” square pan) with parchment paper.
  8. 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.
  9. Allow cake to cool then lift up on the parchment paper to set it on a cutting board.
  10. Garnish with very coarse sea salt (optional).
  11. Serve generous size portions of this delicious cake! Bonus points: Add homemade whipped cream on top.

Nutrition Information

Serving 1of 12 Calories 230kcal (12%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 13g (20%) Fiber 3g (12%) Sugar 19g (38%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 230

% Daily Value*

Serving 1of 12
Calories 230kcal 12%
Carbohydrates 27g 9%
Protein 5g 10%
Fat 13g 20%
Fiber 3g 12%
Sugar 19g 38%

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