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Misfit Beet Cake

Chocolaty goodness and a hearty (healthy) wallop of pureed beets equals one happy dessert loving dietitian!

Cook Time 45 minutes
Servings 16 people


  • 1 cup butter divided
  • 1 cup packed brown sugar
  • 3 eggs
  • 4 oz semisweet chocolate typically 4 squares
  • 2 cups pureed (cooked) beets canned works
  • 1 tsp Pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 Tbsp unsweetened cocoa powder
  • 2 tsp baking soda
  • 1/4 tsp salt


  1. Pre-heat oven to 375 degrees. Grease and flour a 10 inch bundt pan.

  2. Cream 3/4 cup butter and brown sugar. Add eggs; mix well.

  3. Melt chocolate with remaining 1/4 cup butter until smooth. (Some do this in a double boiler, others in the microwave. I have better success in the double boiler but I don't melt chocolate often).

  4. Blend melted chocolate, pureed beets and vanilla with the butter/brown sugar mixture. It may appear separated. 

  5. Combine flours, unsweetened cocoa powder, baking soda and salt.

  6. Combine flour and beet mixtures; mix well. 

  7. Pour into prepped pan and bake for 45-55 minutes. Do the toothpick test. 

  8. Cool in the pan ~10 minutes before transferring into a wire rack. 

  9. Can dust with powdered sugar, your favorite chocolate genache recipe or cheat and drizzle a little melted hot fudge on top before devouring. 

Recipe Notes

How to puree beets. If using whole beets, you'll need to steam or boil them until fork tender. Then whiz them away in a high powered blender with either the beet water from boiling or tap. If using canned, I find that buying shredded beets saves on pureeing time. Reserve the canned beet juice and add to blender until it's the consistency of smooth apple sauce.