4.8 from 63 votes
Chocolate Beet Snack Cake
A naturally sweetened dark chocolate beet snack cake that is a comforting family favourite.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings: 6 people
Calories: 479 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 medium beets scrubbed
- 1 cup all-purpose flour
- 1/4 cup dark cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 medium egg room temperature
- 1/2 cup unsalted butter melted
- 1/3 cup pure maple syrup
- 1/2 cup liquid honey
- 1 teaspoon pure vanilla extract
- 1/3 cup sour cream
- 1/3 cup dark chocolate chopped
Instructions
- Preheat oven to 400°F. Scrub the beets but do not peel or trim. Wrap whole beets in aluminium foil and roast until they can be pierced with a fork. This takes about 1 hour, but depends on the beet size, so keep an eye on them.
- Chop the cooked beets into quarters, then whip them into a purée using a food processor fitted with the blade attachment. (It doesn’t need to be like baby food, more like porridge in texture.) Reserve ½ cup of purée for this recipe, and then transfer the remainder to a freezer-friendly container. Freeze for another beet cake at a later date.
- Reduce oven temp to 350°F. Oil a standard 8 ½ x 4 ½ -inch loaf pan and line with parchment paper.
- In a medium mixing bowl, sift together the flour, cocoa, baking soda and salt. Crack the egg into another mixing bowl and whisk until frothy. Pour in the melted butter and beat until incorporated. Add the maple syrup, honey and vanilla and beat until the mixture is smooth and glossy. Tip in ½ cup of beet purée and combine well.
- Gently fold the dry ingredients into the wet ingredients and then fold in the sour cream. Fold together to eliminate lumps, but do not over-mix. Scrape the batter into the prepared loaf pan and spread until evenly distributed. Sprinkle the chopped chocolate on top.
- Place the pan in the centre of the oven and bake for about 45-50 minutes. Do not open the door early or the cake may collapse in the centre. Test cake with a toothpick; it should come out mostly clean.
- Remove the cake from the oven and allow to cool in the pan on a wire rack for 10 minutes, then remove cake from pan and cool completely. Cake will keep for up to four days in an airtight container. Cake is best served at room temperature.
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Nutrition Information
Serving
50g
Calories
479kcal
(24%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
78mg
(26%)
Sodium
375mg
(16%)
Potassium
452mg
(13%)
Fiber
4g
(16%)
Sugar
43g
(86%)
Vitamin A
625IU
(13%)
Vitamin C
4mg
(4%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 479
% Daily Value*
| Serving | 50g | |
| Calories | 479kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 78mg | 26% |
| Sodium | 375mg | 16% |
| Potassium | 452mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.