Chocolate Beet Cake

Inspired by a recipe from Farmer John’s Cookbook: The Real Dirt on Vegetables.


  • Oil and flour for the pan
  • 4 ounces unsweetened chocolate
  • 1 cup vegetable oil
  • 3 eggs
  • 1 3/4 cups sugar (or an equal amount of Sucanat)
  • 2 cups cooked pureed beets (3 medium beets)
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

1. Preheat oven to 375F degrees. Lightly coat a 10-cup Bundt or tube pan (or two loaf pans) with oil and dust with flour.

2. Partially fill the bottom of a double boiler with water and bring to a boil over high heat; reduce to a simmer. Put the chocolate and 1/4 cup of the oil in the top of the double boiler. Heat until just the chocolate melts; remove from the heat and stir until well combined.

3. Combine the eggs and sugar in a large bowl and beat with an electric mixer until fluffy. Slowly beat in the remaining 3/4 cup oil, chocolate mixture, beets, and vanilla.

4. Sift the flour into a large bowl. Stir in the baking soda and salt. Gently stir the flour into the egg and chocolate mixture just until the flour is mixed in. Pour batter into the prepared pan.

5. Bake until a toothpick inserted near the center comes out clean, about 45 minutes.

6. Carefully remove cake from the pan and let cool on a rack.

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