Beet Chocolate Cake

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Beet Chocolate Cake

I adapted this recipe from Elana’s Pantry blog but I adjusted it to skip the agave and grapeseed oil both of which we avoid to only use real food ingredients.  This is a fairly easy grain free cake recipe that also includes beets which are in abundance pretty often here in Central Texas.  It is dense like a flour-less chocolate torte should be and it has an earthiness sweetness from the beets and the honey.

Ingredients:

  • 2 ½ cups grated beets (I grated in the food processor using the grater attachment)
  • 1 cup raw honey
  • 4 pastured eggs
  • ½ cup coconut oil or grass fed butter (melted) or ghee - where to buy quality fats
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup cacao powder
  • ½ teaspoon sea salt – where to buy salt

Directions:

  1. In a medium saucepan, heat the beets and honey to a boil, then cover
  2. Reduce to a simmer and cook for 30 minutes, until beets are soft
  3. Transfer beet-honey mixture to a food processor and puree until smooth
  4. Blend in eggs, coconut oil, vanilla, almond extract, cacao and salt until thoroughly incorporated
  5. Pour batter into a well greased 9-inch cake or tart pan
  6. Bake at 350° for 30-40 minutes until a knife inserted into the center comes out clean
  7. Cool and serve

Photo credit: thepinkpeppercorn, on flickr

This post is featured on Fat Tuesday, Fill Those Jars Friday, Fight Back Friday, Whole Food Friday, Freaky Friday, Slightly Indulgent Tuesdays, Melt in Your Mouth Mondays, Whole Food Wednesday, Real Food Wednesday, Tastetastic Thursday, Full Plate Thursday, Pennywise Platter

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I am a very busy real food mama! When I am not taking care of my 5 year old, I take time to share my real food recipes on my blog, Homemade Mommy. I finds the time for homemade cooking because eating this way has truly changed my family’s life. Ditching processed food has helped us all to heal from a number of ailments including asthma, allergies, recurrent sinus infections and ADHD. I buy organic, from family farms, local and grass-fed. I am passionate about achieving vibrant health and am happy to share tips, techniques and recipes in my eBook, The Real Food Survival Guide for Busy Moms which is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.

Latest posts by Lindsey Gremont (see all)

51 Responses to Beet Chocolate Cake

  1. [...] was going to make the beet chocolate cake but it is summer so I thought – wait a minute – beets can make good ice cream too, [...]

  2. I love that this is grain-free and nut-free. I have an abundance of beets from my garden! It is baking in the oven right now.

  3. Joette says:

    I made this tonight and it was good. Even my kids gobbled it down! It is VERY sweet. I think next time I would try using less honey maybe 1/2-2/3 cup instead of 1 cup. Also, mine had the consistency of an under-cooked brownie. Yours looks much more cake-like in the picture. I cooked it for 35 mins and did the knife test and it came out clean. I think next time I would keep cooking it. I would definitely try it again!

    • I hear you – I have made this about 5 times now and it tastes sweeter sometimes vs. others – it must be the difference in the beets! Also–I have had to cook longer before too…but not always. I think I will update the recipe to a time range! Thank you for your feedback and happy eating!

  4. Lori Marshall-Cook says:

    Why do you think grapeseed oil is not "real" food? Just curious.

  5. Jen says:

    Ordinarily I don’t like beets, however I think I could eat them this way. :) Love that it is grain free!

  6. Misha says:

    Big hit, Lindsey – kids loved it and my husband counted it as “vegetable” – it was gone in 1 day and I don’t like chocolate (I tasted it and thought it was good for a non-chocolate person :-)

  7. Melissa says:

    Are the beets supposed to be raw or cooked at the start?

  8. In step 1 of the directions, do you add water with the grated beets and honey?

  9. Making this right now… Looks BEAUTIFUL! Thanks for sharing this recipe with us :)

  10. [...] the jaw-dropping response when I told guests that the creamy, chocolate birthday cake was made from [...]

  11. What a lovely idea! I have only recently discovered beets and how to use them. Can't wait to try this.

  12. [...] tried making your own beet cake? Click [here] to find out [...]

  13. Suzi Pannenbacker says:

    Mine came out OK- but not as cakey looking as yours! I used coconut oil, and it tasted a bit coconutty, which was alright, but it turned out flatter and more like a brownie. I couldn't cook it any longer as it was getting brown on the edges- hmmm……. what should I do different?

  14. Miz Helen says:

    Lindsey,
    We will just love this cake! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

  15. Ryan says:

    Can white chocolate be used?

  16. I’m going to make this, for sure… but why use good ‘raw’ honey if you are going to just cook it? I have organic maple sugar, dehydrated – thinking this would be tasty, but it might change the proportion of dry/wet … thoughts?

    • I think that would make it too dry. Don’t worry about the raw/cooking thing. The product is better (ie not processed to death) and it is ok to cook it. Remember sometimes it is about flavor not just enzymes and such. I am sure you get plenty of raw honey through other recipes.

  17. Oh wow, this is sooooo good!
    I used half honey/half stevia and coconut oil. Using a blender for mixing gets a nice cakey consistency. Will try butter and cinnamon next time.
    I had people guess the “secret” ingredient. You should have seen their faces when they realized that their amazing flourless chocolate cake was made from beets! Sneaky :)

  18. kanan says:

    I am allergic to honey and going sugarfree– now what are the other options for sweetening this beautiful cake?

  19. amcken3 says:

    I wish it was sugar free, do you think it would be okay to omit the honey and use stevia or will that change the consistency too much. I have a serious disease fed by all sugars (even the natural ones like honey). Thank you!

    • Lindsey G. says:

      Why don’t you try it and report back? I have never tried that – this is why I do not post substitutions. I only post what I have made.

  20. Lisa Crane says:

    Hi! What if I already have beets roasted and pureed? Could I skip steps 1-3 and have it turn out okay? Thanks for your help!

    • Lindsey G. says:

      I don’t think it would have the same flavor. Roasting would develop a different flavor than boiling in the honey. I would recommend waiting to try it another time.

  21. Tammy says:

    I would agree not to use raw honey. I don’t cook honey.. but, I would try maple syrup instead. this looks amazing!

  22. Lee-Ann says:

    What if you are out of cacao powder? what can I use instead?

  23. Jill Powell says:

    To Lee-Ann, use carob powder if you don’t have cacao… I just made it this weekend and used over half carob for the same reason! It turned out great.
    Also, I just used raw, pureed beets – did not cook them first. I had to bake longer, 40 min. The consistency was crazy good – a crispy top layer and the bottom is more wet (think tres leches). Good at room temp, even better cold.
    Thanks for another great recipe, Lindsey!

  24. Angela Watters says:

    I can’t wait to make this! I have TONS of beets! What do you grease the pan with? Do you use the coconut oil?

  25. Katrina says:

    Is there a secret to baking this cake? I made up the batter, per the directions, poured it in to a well greased 9 inch round pan, ended up baking it for an hour because it took a while for it to settle. When I went to put it on a tray to cool, only half of it came out, and even if I could get the whole thing out, it’s less than an inch high. Not sure what I did wrong, but I’m bummed because I love beets and I love chocolate, and was looking forward to making this for a get together I’m going to tonight

    • Lindsey G. says:

      I make mine in a tart pan so I have not tried to pop it out. It isn’t as firm as a cake made with flour – it is a flourless cake, after all. Sorry it wasn’t what you expected. I hope it tasted good! You could cut it up into brownie type squares/triangles?

  26. Nikita says:

    I am confused by your comment that agave and grapeseed oil are not “real food” ingredients…?

  27. Billie says:

    I was so looking forward to trying this, unfortunately for us it was a flop. The consistency as others have mentioned was much like an under done brownie and my brood could totally taste the beets, which was rather off putting along with chocolate.

  28. […] Beet Flourless Chocolate Cake […]

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