Beetroot Chocolate Cake
This Beetroot Chocolate Cake is rich, moist, and naturally sweetened with earthy beetroot. A healthier twist on classic chocolate cake with a deep, decadent flavor.
Equipment
- 9-Inch Cake Pan
- Oven
- Grater for beetroot
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup cooked beetroot pureed or finely grated
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk or plant-based alternative
- 1/2 cup dark chocolate chips optional, for extra richness
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the beetroot puree, sugar, oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until smooth.
- Fold in the dark chocolate chips if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar or frost with chocolate ganache if desired before serving.
Notes
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Customization: Add walnuts or cinnamon for extra depth of flavor.
- Serving Tip: Serve with a dollop of whipped cream or Greek yogurt for a balanced treat.
Nutrition
Serving: 1sliceCalories: 280kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 20gVitamin A: 50IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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