Chocolate Beet Cake Recipe

Name: Chocolate Beet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (59 mL) coconut oil, room temperature, plus more to grease baking pan; 1 beet, peeled and diced; 1 cup (237 mL) almond milk (or nondairy milk of your choice); 1 banana; 1/2 cup (43 g) cocoa or cacao powder; 1/3 cup (74 g) coconut palm sugar or Sucanat; 1 teaspoon vanilla extract; 1 1/3 cup (295 g) spelt flour (or a gluten-free baking flour of your choice); 2 teaspoons baking powder; 1/2 cup (50 g) walnuts (optional)

Servings: persons

1/3 cup (59 mL) coconut oil, room temperature, plus more to grease baking pan
1 beet, peeled and diced
1 cup (237 mL) almond milk (or nondairy milk of your choice)
1 banana
1/2 cup (43 g) cocoa or cacao powder
1/3 cup (74 g) coconut palm sugar or Sucanat
1 teaspoon vanilla extract
1 1/3 cup (295 g) spelt flour (or a gluten-free baking flour of your choice)
2 teaspoons baking powder
1/2 cup (50 g) walnuts (optional)

1
Preheat the oven to 350F (180C.
2
Grease an 8-inch (20-cm) baking pan with coconut oil.
3
While the oven is preheating, steam the beet on the stovetop until it can be easily pierced with a fork.
4
Once the beet is done, puree it in a food processor with the milk, banana, cocoa or cacao powder, sugar, and vanilla extract.
5
Sift the flour and baking powder together in a bowl.
6
Fold the wet ingredients into the dry, and stir in the walnuts (if using).
7
Pour the batter into the prepared baking pan and bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8
Let cool, then serve.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup (59 mL) coconut oil, room temperature, plus more to grease baking pan, 1 beet, peeled and diced, 1 cup (237 mL) almond milk (or nondairy milk of your choice), 1 banana, and more.

Yes, Chocolate Beet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Beet Cake

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