Chocolate Cake (Secret Ingredient: Beet!)

beet chocolate cake

Who doesn’t adore chocolate cake? To be fair, sometimes I simply don’t. It can’t be just any chocolate cake – it has to be dense, fudgy and full of deep, earthy chocolate flavor.  So when you make chocolate cake, don’t just settle for any store bought mixes, make your own simple version with all the attributes lending to decadence and deliciousness, and then give it a healthy twist. Make it vegan and add a vegetable serving in there. This chocolate cake has a roasted beet base. It sounds strange until you try a bite – the beet adds so much texture and depth, every bite feels guilty. But alas, it is not. Enjoy!

Get the glow:

Beets: contain folic acid necessary for the production and maintenance of new cells, which benefits pregnant women and those undergoing physical healing, guard against colon cancer, protect against heart disease, are high in sodium, magnesium, calcium, iron, and phosphorous, are available all year round, contain cancer-fighting pigment betacynin, cleanse the blood, strengthen the gall bladder and liver, and can be used to treat acne.

Vegan Beet Chocolate Cake

One 10-inch pie, serves about 10


For the cake:

  • 2 large beets, baked
  • 1/3 cup vegetable oil
  • 2/3 cup turbinado sugar
  • 1 teaspoon vanilla
  • 1 cup whole-wheat flour
  • 1 cup spelt flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • Dash of cayenne pepper
  • 1/2 cup chocolate chips

For the chocolate cream glaze:

  • 1/4 cup coconut oil
  • 1 cup vegan chocolate chips

Directions: Preheat the oven to 400 degrees Fahrenheit. Remove the beets from their stems, scrub them clean until running water, and then wrap each individually with aluminum foil. Place in the oven and bake for 1 hour or until the beets are tender through. Remove the beets and reduce the oven temperature to 350 degrees Fahrenheit.

Transfer the beets to a food processor and add the water they formed in the aluminum foil while baking. Process until broken down. Add the vegetable oil, sugar, and vanilla. Pulse until smooth.


Transfer the mixture to a large bowl and add the flours, cocoa powder, baking powder, baking soda, salt, cinnamon and pepper.


Stir until evenly combined.


Lastly, fold the chocolate chips into the batter before pouring into a lightly greased 10-inch round baking pan. Place into the oven and bake for 35-40 minutes, or until the center has firmed.




While the cake sits at room temperature, melt the coconut oil and chocolate chips over a double broiler until completely melted and mixed. Let sit off of the stove for a few minutes to harden slightly and become more “spreadable”. When serving each slice of cake, spoonful the mixture atop each slice before eating.


Bon Appetit!

xo Aylin



Print Friendly, PDF & Email