This is a great option for sneaking veggies into a dessert no chocolate lover can resist!



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 10-inch round cake pan.

  • Puree beets in a food processor or blender until the consistency is smooth and no lumps remain. Add eggs and blend for a few seconds more.

  • Mix flour, sugar, cocoa, baking powder, and baking soda together in a separate bowl with an electric mixer. Mix in butter. Pour beet puree into the bowl while mixing on low speed to combine. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 to 10 minutes before inverting onto a wire rack and cooling completely.

Nutrition Facts

313.4 calories; protein 4.6g 9% DV; carbohydrates 55.9g 18% DV; fat 9.3g 14% DV; cholesterol 51.3mg 17% DV; sodium 203mg 8% DV. Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
This recipe didn’t call for oil and therefore my cake was very dry! I’ve learn to read other peoples suggestions or comments. Read More
Rating: 5 stars
This is an interesting recipe and I tried it out of curiosity. My husband and I think it's very good. It wasn't dry, but it's very dense, sort of like cheesecake. I used a very light, fluffy chocolate frosting. I had to bake it about 5 minutes longer than the recipe says. Only changes I made were to add about 1 tsp. vanilla and reduce the sugar amount to 1-1/2 cups. I will make this cake again! Read More
Rating: 5 stars
this always turns out well Read More