Chocolate Beet Cakes for Two

Chocolate Beet Cakes for Two

I’ll be the first to admit that I had never had fresh beets until having Liam. It was always the jarred kind that I ate and I turned to not liking them, not appreciating them as a root? vegetable?

Well, I decided that if Liam was going to try them, that I should too. They were surprisingly sweet and with that I decided that it was time to hide them in something sweet!

Chocolate Beet Cakes for Two

Do it.

That’s all I have to say.

Remember how I’ve made chocolate things with black beans? Well, it’s like that. You hide them in the cakes and it makes for an incredibly moist treat!

Chocolate Beet Cakes for Two

I literally sat there on the floor of my kitchen by the light of the window where I’m sometimes lucky with the light. Otherwise, I usually go outside to take photos. Liam was taken a nap (perfect timing) and it was glorious.

What a delightful treat.

And SO easy to make!

Chocolate Beet Cakes for Two

Chocolate Beet Cakes for Two

adapted from The Simple Lens


  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup white whole wheat flour
  • 1 tablespoon hershey’s special dark cocoa powder
  • 1/8 teaspoon white distilled vinegar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon homemade syrup
  • 4 tablespoons milk
  • 2 tablespoons unsweetened applesauce
  • 1/3 cup beet purée
  • 1/4 cup Ghirardelli 60% cacao chocolate chips


  1. Preheat the oven to 350°F.
  2. Spray two 5 ounce ramekins with canola spray. Set aside.
  3. In a medium bowl, combine the dry ingredients (baking soda, baking powder, flour and cocoa) together.
  4. In a small bowl, combine the wet ingredients (vinegar, vanilla, syrup, milk, applesauce and beet purée).
  5. Pour the wet ingredients over the dry and whisk until combined.
  6. Evenly pour the batter into your two ramekins and set on a baking sheet.
  7. Bake for 30-45 minutes or until a cake tester comes out clean.
  8. Allow to cool for 5 minutes.
  9. Meanwhile, melt the chocolate chips in a microwave safe bowl for 15 seconds at a time until melted.
  10. Drizzle the melted chocolate onto the cakes and enjoy!

Servings: 2 small cakes


  1. They’re here! They look great. 🙂 Nice and moist. I’m still a little afraid of beets, though. I can put carrots and zucchini in my cake, but I think I need some time for the beet idea to grow on me. Or maybe I should just stop being a baby and go buy some and make this!

  2. I’ve never had fresh beets either, but I keep meaning to get over my fear and try them. Maybe I can buy a few to roast and then put the rest in these cakes – they look great!

  3. Yum, those look amazing! I tried making beet brownies before, and they were absolutely addicting. I ate the entire pan of 16 brownies by myself. In three days. So making just two servings of cake sounds a lot smarter, at least if I’m around!

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