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Chocolate Beet Cake and Frosting | GreenSmoothieGirl

Photo of chocolate cake with piece cut out and presented on white plate from "Chocolate Beet Cake and Frosting" recipe by Green Smoothie Girl

This Chocolate Beet Cake with Frosting is great for birthdays and parties; my kids beg for this decadent but nutritious dessert. My kids have birthdays all in the same month (go Leos!) and we once celebrated by reserving the entire roller skating rink. The kids all skated around with their individual friend groups they invited, and one by one I would pull the groups from the floor and onto that disco carpet to cut their very own chocolate beet birthday cake. They loved it, their friends loved it, and I loved feeling great about the dessert I was feeding them. I also just loved making them for my kids and decorating them individually (occasionally taking a few fingerfuls of the frosting to sample!)

I also have other fabulous uses for beets in the Jump-Start recipe collection and 12 Steps to Whole Foods chapters.

Photo of chocolate cake with piece cut out and presented on white plate from "Chocolate Beet Cake and Frosting" recipe by Green Smoothie Girl
5 from 1 vote

Chocolate Beet Cake with Frosting

My kids beg for this decadent but nutritious dessert for birthdays and other celebrations, sweet and chocolaty with delicious frosting.

Course Dessert
Keyword beet, cake, Chocolate, frosting
10 minutes
30 minutes
Frosting 5 minutes
45 minutes

  • 3 eggs
  • 1 1/2 cups Sucanant (unrefined cane sugar)
  • 3/4 cup coconut oil can substitute half with applesauce if desired
  • 1 tsp. vanilla
  • 1 3/4 cups steamed beets peeled and chopped, approx. 2 medium-large beets
  • 4 tbsp. raw cacao or non-alkalized baking cocoa
  • 2 cups whole-wheat flour (soft white wheat, ground fine)
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. sea salt


  • 1/4 cup unsweetened cocoa or raw powdered chocolate
  • 1/2 cup softened butter or soft but not liquid coconut cream concentrate
  • 1/2 cup powdered Sucanant

  1. Puree beets in BlendTec

  2. Add eggs, sugar, oil, vanilla, blend.

  3. Add chocolate and rest of ingredients, blend

  4. Bake in 9"x13" oiled pan at 350 degrees for 30 minutes


  1. Cream all ingredients together.


[Related Recipe: Coconut Milk Ice Cream]

[Related Post: Birthday Season]

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6 thoughts on “Chocolate Beet Cake and Frosting | GreenSmoothieGirl”

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  1. Rebeca says:

    5 stars
    what flour can be substituted for Wheat? I would love to try this recipe, I am GF- no rye, barley or wheat.
    Thank you.

    1. Esther Ost says:

      Blend rolled oats/oatmeal into powder – doesn’t have to be super fine. For gentle crunch and and added texture, a handful of sunflower seeds is an inexpensive addition!

    2. Karen Fleming says:

      Rebecca, though there are beets in this cake, sugar is known to feed cancer and numerous other diseases. Grains and sugars (any sugar except xylitol) should NEVER be included in a *healthy diet*.


    3. Serena Houtz says:

      Robin said in her email about this recipe that a gluten free blend could be substituted, and likely an additional tsp of baking POWDER would help it rise. (Gluten free baked goods struggle with rising more than gluten ones.)

  2. Susan Maxey Townsend says:

    Can I use an egg substitute to be plant based?

    1. Serena Houtz says:

      I’m wondering the same thing! I think I shall experiment. Possibly flax/chia eggs might work. But also could try aquafaba. And almost definitely I suspect “just eggs” product would work.

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