Chocolate Beet Cake with Dark Chocolate Ganache Frosting

Valentines Day is a national holiday in our household. (Well, unless your my husband. It’s just a typical day for him….) 🙂

A day dedicated to love, chocolate, and the color pink…COME ON!! So badly I want to throw pink glitter in every direction, where a frilly pink tutu, and shove chocolate down my throat. (Note-I’m 25)


This year my 3 year old is starting to understand holiday’s better, and I know this holiday will be well embraced in our household. Sadly this means that we won’t be able to talk about Christmas anymore and use Santa Clause as a way to make our child behave. Hashtag Great Parenting.

SO in the spirit of chocolate and the color pink, I feel and probably always will, that chocolate cake is language of Love. And obviously a chocolate cake with four sticks of butter and sugar would be delicious, I’ve found a way around that.

A perfectly moist cake (hate that word), with the right amount of sweetness, topped with a delicious layer of rich chocolate ganache. Put on a frilly pink tutu and coat that cake with pink sprinkles. True Love.

Oh…and there’s a nice serving of Beets inside the cake. You will love it, I promise!

Chocolate Beet Cake with Dark Chocolate Ganache Frosting
Prep time
Cook time
Total time
Although beets are frequently turned down by many, they are what make this cake incredibly moist! You won't even notice their taste, because the other ingredients do their part and make this cake any lovers dream!
  • (for the cake)
  • 2½ c. whole wheat white flour
  • 1½ c. coconut sugar
  • 1 TB. cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2-3 medium beets
  • 2 eggs
  • ¾ c. melted coconut oil
  • 1 c. almond milk mixed with 1 TB. vinegar
  • 1 TB. vinegar
  • 1 tsp. vanilla
  • 2 oz. water
  • (for the ganache)
  • 1½ c. dark chocolate chips
  • 1 c. full fat coconut milk
  1. (For the Cake)
  2. Cute end of the beets and peel. Cut the beets up a little bit, and place in a steamer basket. Steam until beets are soft and poked with a fork.
  3. Once the beets are soft, add them to a food processor and blend until they become a puree. Add a few TB. of water if needed.
  4. Preheat oven to 350. In a medium bowl add flour, sugar, cocoa powder, salt, and baking soda. Whisk together well.
  5. In a separate bowl add the rest of the wet ingredients. Make sure the eggs and milk are room temp. so they don't solidify the coconut oil. Add in the beet puree. Whisk together well.
  6. Add the wet to the dry and beat on medium speed until incorporated.
  7. Add cake batter to greased pans of choice. (I chose a bundt pan, but a layer cake would taste fabulous!)
  8. Bake for 30-35 minutes, of until the cake is baked all the way through.
  9. Remove from oven and let sit in the cake pan for 10 minutes, then transfer to a cooling rack.
  10. (For the ganache)
  11. In a small pot at water and set over a heated stove. Add a large glass bowl on top of the pot to create a double broiler.
  12. Add chocolate and milk and continue stir with a rubber spatula until chocolate is almost all the way melted.
  13. Remove from heat and continue to stir until chocolate is fully melted.
  14. Let it cool for a few minutes, then pour over the cake. (If you made a layer cake, pour a little between layers and on top.)
  15. Add your choice of toppings like sprinkles or chopped chocolate.
  16. Enjoy!


I was really nervous my kids wouldn’t love this cake, but they haven’t stopped begging for it! If you are ever nervous to give your kids  a ‘healthier’ dessert option, there is nothing wrong with dressing it up a little with eye catching sprinkles!

You also wouldn’t believe how incredibly moist this cake is! I plan to bake with beets more often, because it added to the cake so many wonderful things!

Happy Valentines Day my friends! Be sure to hug the ones you love and share a piece of chocolate cake with them!


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  1. looks perfect!!!! love a big slice of that chocolate cake right now 🙂

  2. This looks fantastic. I’ve always wanted to try using beets in baking (I love beets anyway so it’s a no fear experiment on my part). As a celiac/starch intolerant/basically can’t eat anything (still surviving) human being – I’ll try it with almond flour. Maybe throw some coconut flour in for weight. I might even get really creative and use beet juice to make pink icing. 😉

  3. Made this last night and took it to my YM/YW activity and they loved it! Thanks for posting the recipe. =)

  4. So so so so good and my son loved it. Reallly easy to make even though i’m not the best cook in the world and probably made a couple of mistakes. Highly recommend. Thanks and i’ll definitely be back

  5. The cake looks yumm…and am sure it tastes even better..can we use any vegetable oil instead of coconut oil?


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