Chocolate Beet Cake
A surprisingly delicious and moist chocolate cake made with fresh beets for incredible texture and rich, brownie-like flavor. A fun, budget-friendly baking challenge that proves root veggies belong in dessert!
Servings 1 Cake
Cost Per Muffin: $0.71 | Per Batch: $5.67
Ingredients
- 2 cups All-Purpose Flour 260g
- 1 Cup Cocoa Powder 100g
- 1 ¾ cup Sugar 350g
- 12.7 oz. Beetroot about 3 pieces, cooked and peeled (360g)
- 1 ¼ cup Vegetable Oil 300ml
- 5 Eggs
- 3 tsp. Baking Powder
- 1 tsp. Vanilla Extract
- A pinch of salt
- Mini Chocolate Chips optional, for that extra sweet crunch!
Directions
- Preheat your oven to 350°F (175°C). Lightly grease your mini loaf tins and dust them with flour.
- In a medium bowl, whisk together your flour, baking powder, cocoa powder, sugar, and salt. Set aside.
- Puree your cooked beetroot in a blender or processor. Pour the smooth puree into a large bowl and whisk it together with the oil and vanilla extract.
- Crack in your eggs one by one, mixing completely after each addition to smoothly build the foundation of your batter.
- Gently stir your dry flour mixture into the wet beet base until just combined. Take care not to overmix it. Fold in your mini chocolate chips.
- Pour the smooth batter into your prepared mini loaf pans and even out the top.
- Bake for 10 minutes total (5 minutes, rotate pans, then bake for another 5). Check with a toothpick for doneness.
- Let the cakes cool down right inside the pan for 30 minutes before turning them out onto a wire cooling rack.
Notes
Original Author: Bake to the Roots
- The Red Hand Rule: Pureeing beetroot is vibrant work—embrace the red hands or wear gloves!
- The Mini-Loaf Hack: Utilizing mini loaf pans drastically speeds up bake time and creates portion-controlled snack cakes.