Chocolate Beet Cake and Frosting


Chocolate Beet Cake

This cake is great for birthdays and parties.   My kids beg for this decadent but nutritious dessert.   I also have other fabulous uses for beets in the Jump-Start recipe collection and 12 Steps to Whole Foods chapters.

  • 3 eggs (organic, range fed)
  • 1 ½ cups Sucanat (unrefined cane sugar)
  • ¾ cup coconut oil (can substitute applesauce for half of this, if desired)
  • 1 tsp. vanilla
  • 1 3/4 cups steamed beets (about 2 medium-large beets, peeled and chopped)
  • 4 Tbsp. raw cacao (best) or nonalkalized baking cocoa
  • 2 cups whole-wheat flour (soft white wheat, ground fine)
  • 1 ½ tsp. baking soda
  • ½ tsp sea salt

Puree beets in BlendTec, then add eggs, sugar, oil, and vanilla.   Add chocolate and other ingredients.   Bake in 9″x13″ oiled pan at 350 degrees for 30 minutes.


Cream together:

  • ¼ cup unsweetened cocoa (even better, raw powdered chocolate)
  • ½ cup butter, softened (or coconut cream concentrate, if it is soft but not turned to liquid–please note that you can’t put frosting made with coconut oil/cream on a refrigerated cake or it will become hard)
  • ½ cup powdered Sucanat (if you have only regular Sucanat, blend it in your BlendTec until very fine, or your frosting will be grainy)

2 thoughts on “Chocolate Beet Cake and Frosting

Leave a Comment
  1. This is the best chocolate cake I have ever made! it is dense and really chocolaty, my whole family loved it and couldn’t believe it has beet in it. Love it Thanks!

  2. Before I thought to search your blog for the chocolate beet cake recipe, I googled it and found one. As it turns out, it’s somewhat similar to yours, one of the major exceptions being that the frosting is a cream cheese frosting, and I left out the cocoa, so it was a white frosting. My family absolutely LOVED it! I did, however, make the mistake of putting the leftovers on the bottom shelf of the fridge, right at two year-old level. It looked as though a mouse had been nibbling at the cake! 🙂

Leave a Reply