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Amazing Chocolate Beet Cake

Rated as 4.36 out of 5 Stars

"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!"
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45 m servings 151
Original recipe yields 24 servings (3 small loaves)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4x2-inch bread pans.
  2. Blend beets and reserved liquid in a blender until smooth.
  3. Beat pureed beets, sugar, eggs, olive oil, and vanilla extract together in a large bowl until smooth.
  4. 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.
  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Nutrition Facts

Per Serving: 151 calories; 6.6 23.3 2.4 23 171 Full nutrition

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Read all reviews 7
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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...

I think this is the best thing I've ever made. I use fresh beets (boiled, about 2) instead of canned. I also use some extra chocolate chips. Freezes well and if you don't know there are red beet...

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 moi...

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 pass...


Doubled chocolate chips and split between brown sugar and refined.

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.