Chocolate Beet Cake

Name: Chocolate Beet Cake with White Chocolate Glaze
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 3 h 15 min
Yield: 8 servings
Ingredients: 1 large beet, cooked, peeled, and quartered (about 12 oz); ¾ cup buttermilk; ¾ cup granulated sugar; ¼ cup coconut or canola oil; 2 oz dark chocolate, finely chopped; ½ cup unsweetened cocoa powder; ½ cup all purpose flour; ½ cup almond flour; 1 tsp baking soda; ½ tsp kosher salt; 2 large eggs; 1 tsp vanilla extract; 4 oz full fat coconut milk; 6 oz white chocolate, roughly chopped

This chocolate beet cake pairs rich dark chocolate with earthy pureed beets to create a naturally moist, tender crumb topped with white chocolate glaze. The beets add subtle sweetness and distinctive flavor depth without tasting like vegetables.

🏷️Dessert 🏷️Chocolate 🏷️Beet 🏷️Cake 🏷️White chocolate 🏷️Glaze

Total

3h 15m

Servings

8

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 large beet, cooked, peeled, and quartered (about 12 oz)
¾ cup buttermilk
¾ cup granulated sugar
¼ cup coconut or canola oil
2 oz dark chocolate, finely chopped
½ cup unsweetened cocoa powder
½ cup all purpose flour
½ cup almond flour
1 tsp baking soda
½ tsp kosher salt
2 large eggs
1 tsp vanilla extract
4 oz full fat coconut milk
6 oz white chocolate, roughly chopped

14 Ingredients

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Instructions

1
Transfer beet quarters and buttermilk to the bowl of a food processor and puree until smooth, about 1 minute.
2
Transfer beet mixture to a medium saucepan with the granulated sugar and oil. Heat over medium heat, stirring occasionally, until sugar has dissolved and mixture is steaming, about 3 minutes. Remove from heat and whisk in finely chopped dark chocolate. Set aside to cool slightly.
3
In a large bowl, whisk together cocoa powder, almond flour, all-purpose flour, baking soda, and salt.
4
In a large bowl, whisk eggs, vanilla, and beet mixture together until smooth. Add the flour mixture, stirring to just combine.
5
Spray 2 Suvie pans with cooking spray and line with parchment paper. Pour cake batter into prepared pans and transfer to your Suvie. Input settings, and cook now or schedule.
6
Bottom Zone: Slow Cook High for 1 hour and 30 minutes
7
Remove pans from Suvie and set aside to cool for at least 30 minutes.
8
While the cakes cool, prepare the glaze. Place chopped white chocolate in a large heat-proof bowl. Warm coconut milk in a small saucepan over medium heat until just bubbling. Pour hot coconut milk over the white chocolate and let sit 30 seconds before whisking to combine. Allow the glaze to cool alongside the cakes for about 20 minutes.
9
Remove cakes from pans and pour cooled glaze over the top. Cut into slices and serve.

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Tips & Notes

Pro tips

Cook and puree beets thoroughly to ensure even distribution and smooth batter; any large pieces can create dense spots.
Fold the dark chocolate into the batter gently after mixing to avoid overdeveloping gluten; combine wet and dry ingredients only until just combined.
Use a toothpick to test for doneness—the cake is ready when a pick emerges with a few moist crumbs, not when fully clean, since the beet puree keeps it naturally moist.
Chill the batter for 15–20 minutes before baking to help the cake rise evenly and prevent spreading.

Substitutions

Dark chocolate → milk or semi-sweet chocolate (sweeter result; use same amount)
Almond flour → additional all-purpose flour + 1 tbsp extra buttermilk (slightly less tender crumb)
Buttermilk → plain yogurt or sour milk (same acidity; equal amount)
Coconut oil → canola or vegetable oil (neutral swap; equal amount)

Storage & make-ahead

Store unfrosted cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Wrap individual slices tightly before freezing for up to 3 months. Thaw at room temperature before serving.

Common Questions

Will this cake taste like beets?

No. The beets add earthiness, moisture, and subtle sweetness that enhance the chocolate flavor rather than dominate it. Most tasters won't identify the beet as an ingredient.

Can I make this cake without almond flour?

Yes. Replace the ½ cup almond flour with ½ cup all-purpose flour, though the cake will be slightly less tender. Add 1 tablespoon extra buttermilk to maintain moisture.

How far ahead can I bake this cake?

Bake the cake up to 2 days ahead and store unfrosted in an airtight container at room temperature. Add the white chocolate glaze within a few hours of serving.

Why is my beet cake dense or dry?

Overbaking is the most common cause. Bake only until a toothpick inserted in the center emerges with a few moist crumbs. Also ensure you're using cooked, pureed beets—raw beets release excess liquid.

Can I substitute the white chocolate glaze?

Yes. Use a dark chocolate ganache, cream cheese frosting, or a simple dusting of powdered sugar. White chocolate's sweetness and creaminess balance the earthiness best.