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Chocolate Beet Cake

Chocolate Beet Cake

Sumptuous beet cake with chocolate ganache
Prep Time 30 mins
Cook Time 30 mins
Course Dessert, dolce
Cuisine Italian, Mediterranean
Servings 6


  • 1 ¾ cup (200 grams) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • ¾ cup almond milk can use rice milk
  • ¼ cup oil olive oil, sunflower oil
  • 1 ½ cup cooked beet pulp, (13 oz)
  • 150 grams 70% chocolate chips or chunks use vegan chocolate for fully vegan cake
  • powdered sugar for garnish


  • Cook beets: Scrub clean and cut into 1/2 inch chunks. Steam for 15 minutes until soft. (Beets can be cooked in a Bimby or Instapot, so use whichever method you wish).
    When beets are soft, make a chunky pulp in the blender or food processor. Pulse a few times in the food processor to break up the beets, but not to pulverize. Set aside to cool.
  • Mix dry ingredients: flour, baking powder, and salt.
  • In a separate bowl, mix sugar, oil, 1/4 cup of the almond milk, and beets. Mix well.
  • Add dry ingredients to beet mixture and mix well. Set aside.
  • Make the ganache: In the top of a double boiler, heat the rest of the almond milk (1/2 cup). Add the chocolate chips or chunks to the milk and remove from heat. Let the chocolate melt in the double boiler for 10 minutes without mixing. Then, whisk the milk and chocolate briskly until uniform and creamy. Fold into the cake batter. It will be slightly thick.
  • Lightly grease an 8" x 8" baking dish with oil and spoon in the cake batter. Bake for 30 minutes at 350 °F until a toothpick inserted in the center comes out clean. Cool and sprinkle with powdered sugar. Serve warm or room temp. Will keep for 4 days in the fridge.
  • Preheat oven to 350 °F