Beetroot Chocolate Cake: A Sweet and Earthy Treat

This Beetroot Chocolate Cake is ultra-moist, rich, and naturally sweetened with beets. A delicious, earthy twist on chocolate cake that's both indulgent and nutrient-packed!

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Don’t let the secret ingredient fool you—this Beetroot Chocolate Cake is deeply rich, ultra-moist, and decadently chocolaty, with a subtle earthy sweetness that enhances every bite.

Beetroot not only adds moisture and natural sweetness, but also delivers antioxidants, fiber, and a beautiful hue that makes this cake as wholesome as it is indulgent.

Perfect for those who want to sneak in veggies without sacrificing dessert, this cake is a hit at gatherings, dinner parties, or anytime you're craving something uniquely delicious. Whether you’re baking for health or just for fun, this cake will surprise and delight every time.

Beetroot Chocolate Cake Recipe

Ingredients

Dry Ingredients:

1 ¾ cups all-purpose flour (or whole wheat pastry flour)
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

Wet Ingredients:

1 cup cooked and pureed beetroot (about 2 medium beets)
¾ cup brown sugar or coconut sugar
½ cup vegetable oil or melted coconut oil
2 large eggs
1 tsp vanilla extract
½ cup milk (dairy or plant-based)

Optional Add-ins:

½ cup dark chocolate chips
1 tsp espresso powder (for extra chocolate depth)

Instructions

Step 1: Prepare the Beetroot

Boil or roast beets until fork-tender. Peel and puree in a blender until smooth. Let cool.

Step 2: Mix the Batter

Preheat oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix beet puree, sugar, oil, eggs, vanilla, and milk until smooth.
Gradually add the dry ingredients to the wet, mixing just until combined. Fold in chocolate chips if using.

Step 3: Bake

Pour batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Step 4: Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve as is, or top with cream cheese frosting, ganache, or a dusting of cocoa powder.

Pro Tips for the Best Beetroot Chocolate Cake

🌈 Use roasted beets for a more concentrated sweetness and flavor
🥄 Do not overmix the batter—keep it tender and fluffy
🍫 Add chocolate chips or ganache to amplify richness
🥛 Swap in almond or oat milk for a dairy-free version