American · medium
Hidden Beet Chocolate Cake
A moist, deeply chocolatey cake made with pureed roasted beets for richness and natural sweetness.
- 55 min
- Total
- 4
- Serves
- $6.50
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Vegetarian
- Kid-friendly
Parent noteBeet puree is the same deep red-brown as chocolate, so it's completely invisible. It adds moisture and natural sweetness, letting you use less sugar. Nobody can tell.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Cooked Beets (packaged or roasted)8 oz
- All-Purpose Flour1 1/4 cups
- Unsweetened Cocoa Powder1/2 cup
- Granulated Sugar3/4 cup
- Eggs2
- Vegetable Oil1/3 cup
- Buttermilk1/2 cup
- Vanilla Extract1 tsp
- Baking Soda1 tsp
- Salt1/4 tsp
Method
- 01
Preheat oven to 350F. Grease and flour a 9-inch round cake pan.
- 02
If using raw beets: wrap in foil and roast at 400F for 45-50 minutes until tender. Cool, peel, and puree in a blender until smooth. (Or use pre-cooked packaged beets and just blend.)
- 03
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- 04
In a separate bowl, combine beet puree, eggs, oil, vanilla, and buttermilk. Whisk until smooth.
- 05
Pour wet mixture into dry ingredients and stir until just combined. Pour into prepared pan.
- 06
Bake for 30-35 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then turn out onto a rack.
- 07
Frost with chocolate frosting or dust with powdered sugar. Cut into 8 slices (2 per serving).
- 420
- Calories
- 7g
- Protein
- 62g
- Carbs
- 18g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
