Rating: 3.5 stars 3.6
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
5 mins
total:
1 hr
Servings:
12
Yield:
1 10-inch cake
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Ingredients

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

Directions

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

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  • 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 calories; protein 4.6g; carbohydrates 55.9g; fat 9.3g; cholesterol 51.3mg; sodium 203mg. Full Nutrition
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