Beet Chocolate Cake


Did you know that beets could have a secret life, hidden in your chocolate cake? This recipe delights kids (and adults) who may otherwise scrunch their face at beets. While beets add a subtle sweetness and moist texture, the beautiful red velvet color of the raw batter bakes out to look like any other chocolate cake, giving more disguise to this nourishing treat (enjoyed in moderation…of course!).  

Beets are hearty roots which come in fun colors; we especially like the candy cane stripes of Chioggia beets. All varieties are full of health benefits such as providing anti-oxidants and reducing inflammation. Beets are particularly high in folate, fiber and potassium. And because you can eat both the root and leaves, beets provide double value as an edible food.\

1 ½ cup white flour  

1 cup whole wheat flour  

1 ¼ cups sugar  

2 teaspoons baking soda  

1/3 cup cocoa powder  

½ teaspoon salt  

½ cup oil  

1 ½ cups water  

1 tablespoon red wine vinegar 

2 teaspoons vanilla extract 

2 small beets 


Preheat oven to 350°F. Grease cake or muffin pan. 

  1. In a mixing bowl, combine flours, sugar, baking soda, cocoa powder and salt, sifting out any clumps of cocoa powder. 
  2. Combine oil, water, vinegar and vanilla in a measuring cup. Mix in beets. 
  3. Add wet to dry ingredients and mix just enough to moisten everything. 
  4. Pour batter into pan and place in oven. Bake 30-35 minutes until middle bounces back when pressed. Muffins take 15-25 minutes, depending on their size.
Serving Size:
Makes 4 dozen mini muffins, 18 regular size muffins or a 9”x11” sheet cake.
Seattle Tilth
Leika Suzumura