Trust me—this isn’t your average veggie-laced dessert. This rich, fudgey Beetroot Chocolate Cake is moist, decadent, and secretly loaded with goodness. One bite and you'll be hooked.
This chocolate cake using beetroot has become a bit of a festive legend around here. Not only does the beetroot add deep moisture and natural sweetness (yes, really!), but it’s also a fun surprise for guests who don’t expect veggies in their dessert. We love this one as an alternative to traditional Christmas puddings—and it’s a great way to use up any leftover boiled beets!
For more holiday treats, try my Christmas Pavlova Wreath or Toasted Almond and Cranberry Bark. They'll go great with this chocolate beetroot cake!
Jump to:
💖 Why This Recipe Works
- Rich, Moist Texture: Thanks to the beetroot, this cake stays tender and fudgey without needing loads of oil or butter. The natural moisture means no dry crumbs here!
- Festive and Unexpected: A chocolate cake with beetroot might sound unusual, but it’s a total showstopper—perfect for holidays, birthdays, or impressing your veggie-dodging friends.
- Naturally Wholesome Ingredients: Beets add fiber, folate, and antioxidants while lowering the need for added sugar. Combined with almond flour and yogurt frosting, it’s a nutrient-dense treat that can work for those watching carbs or needing bariatric-friendly options.
⭐ Star Ingredients
- Boiled Beets: These bring all the magic: moisture, natural sugars, and a boost of fiber. As someone who’s worked with veggie-based desserts for years, I can say beets are your chocolate cake’s secret BFF.
- Cocoa Powder: Go for Dutch-processed for a deep, smooth flavor that balances the earthiness of the beets.
- Whole Wheat + Almond Flour: This blend gives structure while keeping things wholesome and slightly nutty. Great for blood sugar balance too!
- Yogurt Cream Frosting: Light, tangy, and so much better than heavy buttercream—especially for anyone watching their fat intake.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Swap almond flour with oat flour for a nut-free option.
- Use flax eggs to make this cake egg-free and vegan-friendly.
- Try roasted beets instead of boiled for a deeper, caramelized sweetness.
- Add cinnamon or espresso powder to enhance the chocolate flavor.
- Top with dairy-free coconut whipped cream if you’re dairy sensitive.
- Want to make it more bariatric-friendly? Reduce sugar and serve without frosting—it’s still delicious!
Love creative veggie-based desserts? Try my Blueberry Yogurt Bites or Lemon Pudding Cake next!
🔪How To Make Beetroot Chocolate Cake
- Step 1: Make a puree from the boiled beets and measure it into a cup.
- Step 2: Combine all the dry ingredients in a bowl.
- Step 3: Add eggs and liquid ingredients to the dry mixture.
- Step 4: Mix everything together until just combined.
- Step 5: Divide the batter into two small 8 to 9-inch molds and bake at 350°F for 35 minutes, then let cool completely.
- Step 6: Add yogurt, sugar, and cocoa in a bowl.
- Step 7: Whip the cream with yogurt, sugar, and cocoa powder until fluffy.
- Step 8: Assemble the cake by layering the cream between the cake layers. Frost the cream over the top of the cake and finish with Christmas sprinkles.
💡Hint: Make sure the cake layers are fully cooled before adding frosting—otherwise, it’ll melt right off!
👩🍳 Expert Tips
- For Smooth Beet Puree: Use a high-speed blender or food processor and blend with a splash of water.
- Check Doneness Early: Start checking at 30 minutes to avoid overbaking—this cake is best ultra-moist!
- Chill Before Slicing: Popping the frosted cake in the fridge for 30 minutes makes slicing cleaner and easier.
💭 FAQs
Not really! The beetroot blends into the rich cocoa flavor, adding moisture and natural sweetness without tasting earthy or "veggie-like."
Beetroot adds moisture, fiber, and a hint of natural sugar to baked goods. In this chocolate beetroot cake, it creates a tender crumb and deepens the chocolate flavor.
Yes—especially when made with whole food ingredients like beets, almond flour, and yogurt. This chocolate beet cake is higher in fiber and nutrients than your typical dessert and can be adapted for low-sugar or bariatric diets.
You can! Just make sure they’re unsalted and drained well. However, fresh boiled or roasted beets give the best flavor and natural sweetness.
Absolutely. You can freeze the unfrosted layers for up to 3 months. Just thaw in the fridge before frosting and serving.
💖 Serving Suggestions
- Serve with a Beet Banana Smoothie for a fun veggie-powered dessert combo.
- Top with Warm Berry Compote for a tangy-sweet finish.
- Pair with a scoop of Greek Yogurt or Coconut Ice Cream for a lighter, creamy touch.
- Add it to a Festive Dessert Platter alongside No Bake Cherry Limeade Cheesecake and Reese’s Popcorn Cookies.
- Use leftovers crumbled into yogurt bowls or frozen into chocolate bark.
🍽 More Super Tasty Veggie Dishes
Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in our Facebook Group! Alternatively, bookmark it in your browser or save to Pinterest.
Beetroot Chocolate Cake
Ingredients
- ½ Cup Vegetable oil
- 1¼ Cup Boiled beets
- 2 tablespoon Cocoa
- 2 Cups Whole wheat flour
- ¼ Cup Almond Flour
- ½ Cup Sugar
- 1½ teaspoon Baking Powder
- ½ teaspoon Baking sSda
- 2 Eggs
- 1 teaspoon Vanilla
- 3 tablespoon Milk (plus more if needed)
For the cream:
- ½ Cup Yogurt
- 1 Cup Cream
- 1 tablespoon Cocoa
- ¼ Cup Sugar
- Christmas Sprinkles (optional)
Instructions
- Make a puree from the boiled beets and measure it into a cup.
- Combine all the dry ingredients in a bowl.
- Add eggs and liquid ingredients to the dry mixture.
- Mix everything together until just combined.
- Divide the batter into two small 8-9 inch molds and bake at 350°F for 35 minutes, then let cool completely.
- Add yogurt, sugar, and cocoa in a bowl.
- Whip the cream with yogurt, sugar, and cocoa powder until fluffy.
- Assemble the cake by layering the cream between the cake layers. Frost the cream over the top of the cake and finish with Christmas sprinkles.
