Chocolate Beet Snack Cake

Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour (or all-purpose flour)
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups pureed beets (Tip 1)
  • 1 cup sugar
  • 1/2 cup canola or vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 350°F.
  2. Wash hands with soap and water. 
  3. In a large bowl, combine the flours, cocoa, soda, and salt. In another large bowl, combine beets, sugar, oil, eggs, and vanilla with a whisk until smooth.
  4. Pour beet mixture over flour mixture. Stir ingredients with a spoon or whisk just until smooth. (Batter will appear red, but will turn chocolate brown when cooked.)
  5. Pour batter into a greased 13x9-inch baking pan. Bake 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.  
  • Storage: Store cover at room temperature for up to 2 days. Then refrigerate leftover cake and eat within 4-5 days. This cake molds quickly due to its high moisture content.
  • Tip 1:
    • Using canned beets: Rinse and drain 2 (15-oz) cans of sliced beets; puree until smooth and measure out 2 cups.  
    • Using fresh beets (roasted): Preheat oven to 400°F. Cut off leaves and stems of 1-pound of beets, leaving about 1/2-inch of stem on beets. Rinse beets under cool water, rubbing with fingers to remove any soil. Dry with a paper towel. Add beets to an oven-safe baking dish and add enough oil to lightly coat the beets. Cover container with oven-safe lid or foil and bake in oven for 45 minutes or until a knife easily pierces a beet. Let cool 5 minutes. Using clean hands, rub skins off beets. Cut into pieces and puree until smooth. Measure out 2 cups.
Chocolate Beet cake
Servings
16
Nutrition Facts

Nutrition Facts per serving:

Calories: 180

Fat: 8 g

Saturated Fat: 1 g

Sodium: 250 mg

Total Carbohydrate: 25 g

Added Sugars: 13 g

Fiber: 2 g

Protein: 3 g