Name: Beetroot Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 46 min
Ingredients: ½ Cup Vegetable oil; 1¼ Cup Boiled beets; 2 Tbsp Cocoa; 2 Cups Whole wheat flour; ¼ Cup Almond Flour; ½ Cup Sugar; 1½ Tsp Baking Powder; ½ Tsp Baking sSda; 2 Eggs; 1 Tsp Vanilla; 3 Tbsp Milk ( (plus more if needed)); ½ Cup Yogurt; 1 Cup Cream; 1 Tbsp Cocoa; ¼ Cup Sugar; Christmas Sprinkles ( (optional))

Add a festive twist to your holiday baking with this Beetroot Chocolate Cake! Rich, moist, and full of indulgent chocolate flavor, the subtle sweetness of beetroot makes this cake extra special. Perfect for wowing your guests or treating your family this Christmas season!

beetroot chocolate cake slice on a plate.

Table of Contents

Why We Love This Recipe

Rich and Moist: The beetroot keeps the cake incredibly moist while enhancing the deep chocolate flavor.
Festive and Unique: A creative twist on a traditional Christmas cake that’s sure to impress everyone at the table.
Decadent Yet Wholesome: With the earthy sweetness of beetroot and indulgent chocolate, it’s a dessert that feels both luxurious and comforting.

Ingredients

Vegetable Oil: Adds moisture to the cake, ensuring it stays soft and tender.
Boiled Beets: The star ingredient, adds natural sweetness, moisture, and a subtle earthy flavor to the cake.
Cocoa: Provides the rich chocolate flavor and pairs beautifully with the beets.
Whole Wheat Flour: A wholesome base that adds a hearty texture to the cake.
Almond Flour: Enhances the cake’s moisture and adds a slightly nutty flavor.
Sugar: Sweetens the cake and balances the earthy and chocolatey flavors.
Baking Powder: Helps the cake rise, creating a light and fluffy texture.
Baking Soda: Works with acidic ingredients to give the cake an extra lift.
Eggs: Bind the ingredients together and contribute to the cake’s structure and richness.
Vanilla: Adds warmth and enhances the chocolate flavor in the cake.
Milk: Provides additional moisture and ensures the batter is the right consistency.
Yogurt (for cream): Adds tanginess and creaminess to the frosting.
Cream (for cream): Makes the frosting light, fluffy, and rich.
Cocoa (for cream): Adds a chocolatey flavor to the frosting for a cohesive cake.
Sugar (for cream): Sweetens the frosting, balancing the tang of the yogurt.
Christmas Sprinkles: A festive finishing touch that adds color and holiday cheer to the cake.

How To Make Beetroot Chocolate Cake

Step One: Make a puree from the boiled beets and measure it into a cup.

Combining all the dry ingredients in a bowl to make batter for beetroot cake.

Step Two: Combine all the dry ingredients in a bowl.

Step Three: Add eggs and liquid ingredients to the dry mixture.

Step Four: Mix everything together until just combined.

Step Five: Divide the batter into two small 8-9 inch molds and bake at 350°F for 35 minutes, then let cool completely.

Step Six: Add yogurt, sugar, and cocoa in a bowl.

Step Seven: Whip the cream with yogurt, sugar, and cocoa powder until fluffy.

Step Eight: 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.

Beetroot chocolate cake ready to be served.

Top Tips For Making Chocolate Beetroot Cake

Blend Beets Smoothly: Puree the boiled beets thoroughly to avoid chunks and ensure a consistent batter.
Measure the Flour Correctly: Spoon the flour into the measuring cup and level it off to avoid over-packing, which can make the cake dense.
Taste the Frosting: Adjust the cocoa and sugar in the cream frosting to match your preferred level of sweetness and chocolate intensity.
Let it Cool Completely: Ensure the cake is fully cooled before frosting to prevent the cream from melting.

Optional Toppings For This Chocolate Cake

Shaved Chocolate: Add a decadent touch with curls of dark or milk chocolate.
Fresh Berries: Top with raspberries, strawberries, or cherries for a fruity twist.
Crushed Candy Canes: Perfect for a festive holiday crunch.
Edible Glitter: Sprinkle some sparkle for an eye-catching finish.
Chopped Nuts: Walnuts, almonds, or hazelnuts add a crunchy contrast.
Coconut Flakes: For a light, snowy effect, sprinkle with shredded coconut.

What to serve with chocolate Christmas Cake?

Peppermint Whipped Cream: A festive, minty topping that pairs beautifully with the rich chocolate flavor.
Vanilla Ice Cream: A classic pairing that balances the cake’s richness with creamy sweetness.
Hot Chocolate: Double the chocolatey decadence with a cup of rich, creamy hot cocoa.
Berry Compote: A tangy sauce made with raspberries or cherries adds a refreshing contrast to the cake.

FAQ’S

Best Way To Store Chocolate Cake?

Store the cake in an airtight container in the refrigerator for up to 4-5 days to keep it fresh.

Can You Freeze Chocolate Beetroot Cake?

Yes, you can! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before frosting and serving.

Can I use Canned Beets Instead Of Fresh Beets?

Yes, but fresh boiled or roasted beets provide better flavor and sweetness. If using canned, ensure they are unsalted and drain them well before pureeing.

What other Frostings Can I Use?

Cream cheese frosting or chocolate ganache would pair beautifully with this cake for a different flavor profile.

Beetroot Chocolate Cake

This Cake is a deliciously rich and moist treat, combining the earthy sweetness of beets with the deep flavor of chocolate. A healthier twist on your classic chocolate cake that’s sure to wow your taste buds!

Prep Time 15

Cook Time 35

Total Time 46

Serving Size servings

Ingredients

½ Cup Vegetable oil
1¼ Cup Boiled beets
2 Tbsp Cocoa
2 Cups Whole wheat flour
¼ Cup Almond Flour
½ Cup Sugar
1½ Tsp Baking Powder
½ Tsp Baking sSda
2 Eggs
1 Tsp Vanilla
3 Tbsp Milk (plus more if needed)

For the cream:

½ Cup Yogurt
1 Cup Cream
1 Tbsp 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.