Chocolate Beetroot Cake

This chocolate beetroot cake is rich and moist, surprising considering there is no added fat in the recipe. The secret, I slipped some beets into this sheet cake. Canned beets are used for convenience and the moisture that comes with it. The recipe is gluten free, using a combination of almond and garbanzo bean flours. Don’t second guess it, this higher fiber twist on chocolate cake is the perfect Valentine’s day recipe to rock this year.

This recipe is based on a vague memory of a vegan carob beet cake recipe I’d make from one of my much loved vegan cookbooks that I gave away years ago. Is it just me, or are the best books the ones we pass on to friends so they can love them, too? But this recipe is different in that it is gluten free, not vegan (it has 2 eggs), and uses cocoa powder, not carob.

It’s pretty simple. You’ve got a chocolate cake recipe here with a can of beets added to it. It can be made made vegan no problemo by substituting eggs with ground flax mixed with water to create a binding slurry. However, for me, I’m not in my vegan chapter of life right now. I’m in a suburban homesteading backyard chicken chapter of life and would not have it any other way (actually, if I could have it another way, we’d be on several times more acreage than this suburban life has to offer).

Check out the simple icing suggestion if this option fits your occasion. Serve it with a scoop of ice cream. Or enjoy it topless ūüėČ

Chocolate beet cake with pink icing

Chocolate Beet Cake

Anne Marie Berggren MS, RDN, CDN
This chocolate cake recipe features a hidden ingredient, a can of beets. It is also gluten-free and high in fiber, being made with a combination of almond and garbanzo bean flowers. Made with two eggs, it could also be made vegan by substituting the eggs with a ground flax and water slurry to bind the cake. Delicious served decorated with icing, with a scoop of ice cream, or enjoyed topless.
Prep Time 15 minutes
Cook Time 35 minutes
Course Dessert
Servings 12
Calories 185 kcal


  • 3/4 cup almond flour
  • 1 cup garbanzo bean flour
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 3/4 cup milk or plant based milk per preference
  • 1 can beets blended
  • 2 tsp vanilla extract
  • 1 tbsp butter for buttering pan, alternatively can use oil or a spray


  • mix dry ingredients
  • mix wet ingredients
  • add wet ingredients to dry ingredients, stir or whisk together
  • butter or oil a 9×12" pan
  • pour batter into pan
  • bake at 350 for 35 minutes or until edges pull away from edge of pan and center is not jiggly
  • allow to cool, icing per preference or serve with ice cream of choice


* if substituting eggs with ground flax seed slurry, combine the ground flax with water and allow to sit for five minutes, in which time it with it will become more gel like in consistency
Optional Easy Icing
1 can sweetened condensed milk 
2 sticks butter
whisk in stand mixer or with hand held whisk tool until peaks form, chill in fridge, pipe on or spread per design preference
pictured icing made pink using Jelife Natural Food Color Powder in pink (made with peach and red radish)


Calories: 185kcalCarbohydrates: 30gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 4mgSodium: 180mgPotassium: 270mgFiber: 4gSugar: 21gVitamin A: 66IUVitamin C: 1mgCalcium: 49mgIron: 2mg
Keyword beets, cake, chocolate, dessert, gluten free, valentine’s
Tried this recipe?Let us know how it was!
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Anne Marie Berggren RDN, MS, CDN, CNSC is a Registered Dietitian with a Master's Degree in Nutrition, training in integrative and functional nutrition, nutrition for mental health, obesity and weight management, is a board certified nutrition support clinician, and an adjunct professor for the Stony Brook Graduate Nutrition Program teaching advanced clinical nutrition.

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