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Chocolate Beet Cake

Chocolate Beet Cake

Beautiful red beets give this Chocolate Beet Cake its glorius red color and moist texture.


1-1/2 cup drained canned beets
3 eggs (or 3/4 cup liquid egg substitute)
1-1/2 cup sugar
2 tablespoons butter
1/2 cup cocoa*
1-3/4 cup all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla
3 teaspoons red food coloring
2-1/2 cups sifted powdered sugar
3-1/2 teaspoons milk
1-1/2 tablespoons shortening
1 tablespoon corn syrup
1 teaspoon vanilla
1 teaspoon butter flavoring
Almond extract


Puree drained beets using a blender. Combine all ingredients in large bowl. Mix well, and pour into a 10-inch fluted tube pan or 13x9-inch cake pan.

Bake at 350 degrees until toothpick inserted in center comes out clean (50 minutes for tube pan and 35 minutes or cake pan). Let stand in tube pan for 10 minutes. Remove from pan. Cool completely on a wire rack.

*Go super healthy! Use cocoa powder - it is the guilt free way to satisfy your family's chocolate sweet tooth without high amounts of sugar, fat and preservatives that are common in many commercially available baking cocoa powders. Organic Cocoa Powder naturally contains cocoa flavanols (polyphenols).

Nutrition Information

Recipe makes 12 servings.
Serving size: 1 serving
Calories: 484; Total Fat: 24g; Saturated Fat: 5mg; Cholesterol: 59mg; Sodium: 345mg; Carbohydrates: 64g; Fiber: 1g; Protein: 5g

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