Chocolate Beet Cake

Adding earthy beets and a hint of spice to this chocolate cake makes it hard to beat. Enjoy by itself or with cream cheese frosting. 

Storage Time: Freeze for up to 1 month.

Yield: Serves 10

Chocolate Beet Cake


  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, beaten
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla
  • 2 cups shredded peeled raw beets
  • 1/2 cup milk (2%)
  • Icing sugar*


  1. Preheat oven to 350°F.
  2. Grease a 9x13 inch baking pan; set aside.
  3. Combine flour, cocoa powder, baking powder, cinnamon, ginger, baking soda and salt in a bowl; set aside.
  4. Whisk together beaten eggs, sugar, brown sugar, oil and vanilla in a bowl until blended. Stir in beets.
  5. Beginning and ending with flour mixture, add flour mixture alternately with milk to beet mixture, stirring just until blended.
  6. Pour batter into prepared pan. Bake until a cake tester inserted in centre comes out clean, about 45 minutes. Cool cake completely in pan on a rack.
  7. Cover and refrigerate for up to 2 days or freeze for up to 1 month. Dust with icing sugar just before serving.
Nutritional analysis per serving:


349 calories, 12.7 g fat, 5.5 g protein, 54.9 g carbohydrate, 2 g fibre, 225 mg sodium

Tip: 1 medium beet is about 2 cups shredded.