Chocolate Beetroot Cake

This post may contain affiliate links. Please read my disclosure policy for more details.

This fabulous chocolate beetroot cake is ultra-moist, delicious, and easy to make. Blend all the ingredients, pour the batter into the cake pan, and bake!

Published in Feb 2020/updated in Nov 2025

This is an incredible blender cake recipe that I published a few years back. It’s a breeze to whip up, it turns perfectly moist and delicious, and I just had to share it again to encourage you to bake it if you haven’t already!

First things first, you’ll love this recipe as it’s SUPER EASY to make with this “ALL IN ONE” method. All you have to do is blend all the ingredients in a food processor, and the cake batter will be ready in no time. How cool is that?

Secondly, the healthy, inexpensive cooked beets are the main ingredient in this recipe, bringing fiber, nutrients, and zero fat into your cake! You’ll be amazed by their moisture, lovely ruby color, and, most of all, how they blend perfectly with cocoa powder and dark chocolate.

And don’t worry, the beetroot flavor is so subtle, nearly undetectable, that it’s hard to say this is a beetroot cake with chocolate.

I baked this beetroot and chocolate cake so many times, and the combination of the earthy beets and decadent chocolate is just fantastic.

It’s also low in sugar, and kids love it. But before I say anything else, look at this slice... doesn’t it look super moist and delicious?

List of the ingredients

• Cooked beetroots
• All-purpose flour or whole wheat flour
• Eggs
• Sugar
• Vegetable oil
• Cocoa powder
• Vanilla essence
• Baking powder
• Dark chocolate (optional)

How to blend the cake batter

1. This clever “ALL IN ONE METHOD” uses a food processor, saving you time and mess (no need to grate the beets!). I love this !

2. Blend the ingredients in a specific order; you can’t simply throw everything into the food processor and blend. You will overmix the batter, activating too much gluten, resulting in a cake with a heavy, bready texture.

How to make chocolate beet cake

(Note: this is simply an explanation; the full recipe is at the bottom of the page)

• Preheat the oven.
• Blend beetroots, egg, sugar, oil, vanilla essence, and cocoa powder.
• Add the dry ingredients to the food processor bowl.
• Pulse just until combined, but do not overmix!
• Pour the batter into a greased cake pan and bake!

RECIPE NOTES

beetroot chocolate cake Ingredients

Beetroots: For convenience, the recipe uses cooked beetroots sold in both canned and vacuum-sealed packaging. But you’re welcome to boil your fresh beetroots if you wish; they will be perfectly fine and delicious.

Flour + baking powder: You can use all-purpose flour, light spelt flour, or mix all-purpose flour with whole-wheat flour to add more fiber.

Eggs: They give essential structure. Make sure they are at room temperature.

Sugar: The recipe works with brown sugar, caster sugar, and also granulated sugar. As you can see, we don’t use a ton of sugar for this recipe, but we still need sugar for essential flavor and texture.

Oil: Vegetable oil lends moisture and softer crumbs. You can use your favorite vegetable oil, though I confess I’m not a fan of highly refined oils and prefer expeller-pressed rapeseed oil (canola oil in the UK) or olive oil for my cake recipes.

Cocoa powder + dark chocolate: Beets and chocolate are a marriage made in heaven. I recommend using unsweetened cocoa powder and good-quality dark chocolate. I love using a 70% or 85% dark chocolate bar—it makes a big difference in flavor and color, too.

BEETROOTS ARE GOOD FOR YOU!

Beets have been associated with numerous health benefits; they’re low in calories and rich in fiber, which are essential for lowering cholesterol levels and reducing appetite. It’s great to use them in desserts, too!

Pro tips

• Use ingredients at room temperature
• Mix the dry ingredients with the wet ingredients until just combined
• Don’t overmix the batter; that would ruin that lovely texture
• Make sure the baking powder is fresh and not expired
• Measure liquid, baking powder, and flour accurately

STorage tips

It keeps well for 3-4 days at room temperature in an airtight container. It’s also freezable, but preferably without chocolate decoration since condensation might alter the appearance and texture of the chocolate.

More cake recipes

For more blender cake recipes, check out my carrot cake and zucchini cake; they are incredible! Plus, you might want to try some of our favorite cakes:

If you make this delicious and easy beetroot and chocolate cake, let me know! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you!

And for more recipe updates, subscribe to my newsletter and follow me on, and