No one will know you put beets in this chocolate cake. It is amazing, dense, and fudgy. Kids love it, too. You will make this time and time again. It freezes great, too!

Kat

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
24
Yield:
3 small loaves
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.

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  • Blend beets and reserved liquid in a blender until smooth.

  • Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.

  • Mix flour cocoa powder, baking soda, and salt together in a separate bowl; add to the beet mixture and stir into a smooth batter. Fold chocolate chips into the batter. Pour batter into prepared bread pans to about 3/4-full.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Nutrition Facts

151 calories; protein 2.4g; carbohydrates 23.3g; fat 6.6g; cholesterol 23.3mg; sodium 171.3mg. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 4 stars
07/22/2017
I made this as is except I used fresh cooked beets and some water (and maybe a little more chocolate chips). I wonder if I screwed up the proportions though as I was only able to fill my 3 loaf pans about 1/3 of the way full. The result was tasty and chocolate-y but more like a brownie than a cake. Next time I think I'll just use 2 loaf pans or a 8x8 brownie pan. Read More
(2)
17 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/22/2017
I made this as is except I used fresh cooked beets and some water (and maybe a little more chocolate chips). I wonder if I screwed up the proportions though as I was only able to fill my 3 loaf pans about 1/3 of the way full. The result was tasty and chocolate-y but more like a brownie than a cake. Next time I think I'll just use 2 loaf pans or a 8x8 brownie pan. Read More
(2)
Rating: 5 stars
03/19/2020
I only ever make half of this recipe and have probably done it differently a dozen times now. The only one that it was bad was when I used under cooked, barely blended beets (idk what I was thinking). The last time I added orange zest to the top and it was amazing! Read More
(1)
Rating: 4 stars
01/13/2017
I made it according to the recipe and it has a bit of an earthy after tone. I think next time I would reduce the juice from the beet can and use water to purée the beets. The cake is super moist and delicious. Read More
(1)
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Rating: 5 stars
09/14/2020
I was looking for a way to disguise unwanted fresh beets, and this recipe did it! I boiled the beets until fork tender (40 minutes or so), peeled them and used water to purée. Due to baking with a toddler, I baked as mini muffins (got 30 from a half recipe) and accidentally used bread flour and forgot the chocolate chips. Mini muffins baked in about 12 minutes. Toddler ate 3 straight from the cooling pan, so they’re a hit! Read More
(1)
Rating: 5 stars
06/25/2016
Very good cake! I added 1 cup of chocolate chips instead of 1/2 just to make sure it was chocolaty enough. It is dense fudgey and holds together well just as the recipe contributer says. Read More
Rating: 5 stars
06/23/2019
Delicious! Read More
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Rating: 5 stars
03/29/2020
This was a great way to use up some extra beets. I used 4 small-medium beets that I had leftover from a hummus recipe. I used 1/2 cup of water when I ground them in the food processor and used a full cup of chocolate chips. Delicious, moist, and very fudgey! Read More
Rating: 4 stars
02/03/2020
The kids loved it saying it's a cake that tastes like a brownie. I used half canola and half olive oil and poured all the batter into an 8x8 inch glass pan and baked a little longer (until passing the clean toothpick test). Read More
Rating: 5 stars
07/27/2020
Delicious! I used a 9x13 pan for 30 minutes and it was perfect. I pureed the beets with a splash of tap water instead of beet juice as recommended and used half vegetable oil/half olive because I've never made an olive oil cake... I also put a bit of homemade icing on it but it can stand alone as well. Wonderful! Read More
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