Description
A deliciously moist chocolate cake made with fresh beetroot puree.
Ingredients
Scale
- 1 cup fresh beetroot puree (about 2 medium beets)
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- Boil or roast beetroots until tender. Cool, peel, and blend into a smooth puree.
- In a mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl, whisk together eggs, oil, vanilla extract, and beetroot puree until smooth.
- Pour the wet mixture into the dry ingredients; mix until just combined.
- Transfer the batter to the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Notes
- Make sure to let the cake cool before serving for the best texture.
- This cake pairs well with cream cheese frosting or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice