Luise is without doubt the more talented kitchen wizard of us two. She constantly surprises me with delicious and creative dinners from what for me seemed like an empty fridge. Her skills has made me less active in the daily dinner making. Errgh, that didn’t sound right. We still have somewhat equal rolls in the kitchen – and I love cooking! – but I tend to ask her for help whenever I see an empty shelf in our fridge.
However, there is one area where I feel more comfortable and experienced than Luise. Baking. And specifically, Baking Chocolate Cake. If you ask my parents that hardly comes as a surprise to them. I spent my teenage years baking moist and rich chocolate cakes 2-3 times every week for several years (not exaggerating). I ate most of them myself. I even ate the whole batter – unbaked(!) – one time. How I didn’t end up looking like a balloon is a miracle. One thing I learned through those years is how a chocolate batter should look, feel (and taste) to become a decadent moist chocolate cake.
Back then, I used heaps of refined sugar, wheat flour and margarine. Those are ingredients that we don’t even keep in our pantry anymore, so I have quietly forgotten all about my old cakes. Until Luise a few weeks ago started experimenting with a beet cake. It tasted alright but she never really nailed it. And as I stood there looking at her batter, my past hit me. BAM! ”I know what kind of chocolate cake we should make!”
I had to tweak it quite a bit. Using spelt flour, maple syrup (or honey), oil and beets. But it didn’t change much. We still ended up with a super indulgent cake with a very rich chocolate taste. The beets add sweetness, moist and taste to the cake. We grated them quite rough, so they definitely also affect the texture.
You can eat this just as it is. But if you want to make it a little prettier you could serve it with a dollop of yogurt and some fresh fruit on top.
The cake you are looking at is our forth version in two weeks. I am definitely getting in to my old habits again. Can someone please just stop me from eating the batter.
Beet & Chocolate Cake
Since we have made this cake quite a few times during the last weeks we have been able to try a couple of different versions. Maple syrup and honey both tastes good as sweetener in this cake. I prefer maple syrup, but that is more on a personal level. We have also tried it with sunflower oil, olive oil and coconut oil. Again, they all work, but the olive oil adds more flavor than the sunflower oil. And the coconut oil makes the cake very dense if you put it in the fridge, so then you might want to reheat it before eating it again. We haven’t tried it without eggs, but I’m guessing that you could replace them with apple sauce (as in this recipe) to make a vegan version. Next time I’m going to try adding some coffee as well.
2/3 cup (100 g) sunflower oil (coconut oil or olive oil)
1/2 cup (125 ml) maple syrup/honey
50 g dark chocolate (70%), broken into pieces
250 g (around 2 cups) raw beetroots, grated
3 eggs
1 ½ cup (375 ml) spelt flour
2 tsp baking powder
5 tbsp cacao powder
a pinch salt
1 tbsp dried shredded coconut (unsweetened)
Preheat the oven to 350F/175°C. Warm the oil in a medium size sauce pan on very low heat. Add maple syrup and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beets. Whisk the eggs in a small bowl and then add them to the sauce pan. Sift flour, baking powder, cacao powder and salt together and stir into the beet mixture. Grease a bundt pan or a cake tin with oil and add shredded coconut to prevent the batter from sticking to side of the pan. Bake for 25 minutes or until slightly dark and crackelated on top and still a little sticky inside. Enjoy!
Ps. Cook Vegetarian Magazine has a large (and very flattering) piece about us in their March issue. You can read a pdf of the article here.
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****UPDATE****
Our book is available for pre-ordering now. Read more about it here!
****************
There is a little something we haven’t been able to tell you until now. …
When we were in Copenhagen last month we met up with Sarah B, a friend that we only knew through emails and blog comments before. I’m …
107 Comments
Decadent, yet relatively healthy. The texture looks glorious. I’m happy to eat this one just as it is.
Funny to read your post today because I just baked (tried to bake) beet cupcakes yesterday. Unfortunately, the first ones ended up in the trash. The problem was that I wanted to try a vegan and gluten-free version and put in millet flakes substituting half of the flour. Seems to be a big mistake because they didn’t raised while baking.I’ve bookmarked your recipe here and will definitely give the beet cake another try.
Sarah were you able to make a gluten-free version? I also wanted to try
This recipe looks very interesting, but being danish I’m having trouble distinguishing between beets (“roer”, I believe), as mentioned in the title, and beetroot (“rødbeder”, right?) as mentioned in the recipe. Which did you use?
I’m hoping that maybe Luise will be able to help me :)
Thanks in advance!
Hi Stine.
Beet is the name for all the different varieties in the beet family, but it is also a common name for beetroots. Which is what we have used in this recipe.
Happy Baking ;-)
/Luise
to die for :)
xoxo
http://sreebindu.blogspot.in/
to die for :)
I was just talking with my boyfriend yesterday about making a chocolate beet cake, and here you are with a recipe! Awesome!
Looks great.. would like to give it a try but can’t do spelt…
what gluten free flour mixture would you suggest?
I Thank You for your reply….
Vera
I’ve had a piece of this lovely cake and I can guarantee that it’s yummy! /Sis
This looks awesome. I may just have to make up an occasion to bake it for!
This is already bookmarked in the “recipes I need to make” category!
However, I have a question, very basic one. When you add the whisked eggs to the oil-chocolate-honey mix, is the mix still hot or even warm? should I worry and do something so that the eggs don’t cook in the mixture’s warmth?
Hi Liticia, it’s actually a good question. You are right that you shouldn’t add the eggs to the mixture if it is still hot. But since you are only melting the chocolate on a very low temperature, and then add the beets before the eggs, the beet and chocolate mixture should be cool enough. However, if it still feels warm, let it cool off for a few minutes before adding the eggs.
Good luck!
Two things come to mind here:
1) This cake looks incredible. I love that purpley-brown color, and it has the perfect crumb! I could probably polish off one of these babies by myself, too.
2) Decadent Beets will TOTALLY be my stage name if I ever decide to finally abandon my day job to pursue that old dream of becoming a hip-hop producer…
Wow, amazing, just beautiful! That crack in the cake makes me whant to stuff my mouth full! Haha.. Thanks Luise – Kitchen wizard & David – Baking guru <3
This cake looks amazing! And what a luck, I was just in need of a good recipe on a cake without milk and butter, and then this pops into my mailbox :-)
I just wonder – does it stay fresh for some days, or do you need to eat it fresh from the oven?
Do you know if it can be stored frozen?
Btw, thanks for the most inspiring blog, I just love it!
Best wishes
Nanna, danmark
Hi Nanna, yes you can keep it in the fridge a few (3-4) days and it still tastes great. We have one piece left of the cake that we made three days ago. It still has a very rich flavor and nice structure. We haven’t tried freezing it, but I can’t see a reason why that shouldn’t work.
/David
If you were to add coffee, how would you do this?
Hi Robyn, I would probably just add a single shot of strong espresso right after I melted the chocolate. And then maybe increase the amount of flour with a 2-3 tbsp.
/David
Tomorrow is Easter.I happen to have all the ingredients and I’m so looking forward to making this cake. A perfect occasion to indulge.
Thank you so much!!!
Congrats on the feature! This cake looks lovely. I wish I liked beets, truly, they’re so pretty but they make my throat scratchy. I’m wondering if I could use grated carrot or zucchini instead?
Hi Kate, what a bummer that you can’t eat beets, they are just as tasty as they are pretty. However, it shouldn’t be a problem replacing the beets with zucchini or carrots. Let us know how they turn out!
/David
I Love licking chocolate cake batter..but polishing th whole batter is something.. :) Love the crusty top and beautiful color fo beet cake..need to try my eggless version soon.
I love chocolate and beet cakes/cupcakes. I usually end up using roasted beetroots in mine. Will give this one a go. Very simple and easy to make. For a gluten-free and dairy free version, here’s mine: http://themindfulfoodie.com/2011/05/02/choc-beet-cupcakes-dairy-gluten-free/
I gave up refined sugar for Lent and have been jonesing for chocolate, so to see this recipe was delightful!
I made it tonight and it IS delish!! The only thing i did differently was bake it an extra 10 minutes to have a more baked-through quality.
I cannot endorse it enough! YUM! (a third of the bundt pan may or may not be gone already. I can’t quite say)
We are very happy that you liked it Alison!
Baking times can vary a lot from different ovens, so we prefer to specify a baking time that is a little too short rather than too long. We’re glad that you managed to bake it just enough to suit your preference.
/David
What a gorgeous cake! I love the look of it- the red hue, the shape of the bundt, the craggy top. Decadent is the perfect word. It’s great to have your “thing” you do in the kitchen…it will be a wonderful memory for Elsa “Dad’s Decadent Beet Cake.” :)
Beets are one of my favorite ingredients in chocolate cakes! In fact, many vegetables work great in cakes, not just beets and carrots.
If you happen to make more cakes than you can eat, I could always come around and relieve you of them, as I too live in Stockholm! ;)
Just found your amazing website. Love your photos and recepies. Og det faktum at en af jer er fra Danmark.
/Teresa
Do you cook the beets before using, or are they raw? An important distinction!
Hi Samantha,
The beets are raw.
/Luise
This looks super chocolaty which is a synonym for super delicious! With a dollop of cream or yogurt and fresh berries…I may be in heaven.
Hi – one question, does the cake get “chewy”, like a classic “kladdkaka” that we Swedes love…? ;-) Thank you for a lovely blog!
Hi Amy, yes it is actually quite similar to the Swedish ‘kladdkaka’. But it depends on how long you bake it and which cake tin you use. A traditional round cake tin will probably make it more moist (kladdig) than a bundt pan. Use a toothpick to test how moist the cake is before removing it from the oven.
Lycka till!
/David
Although I always love a good dessert, I’m not usually such a fan of chocolate cake – I think it’s usually a bit too sweet for me. I also find that it is sometimes drier than other types of cake. For me beetroot in chocolate cakes fixes both of these problems – somehow ensures a nice moist cake and also whilst still perfectly sweet enough for a decadent desert, means it isn’t sickly sweet!
also, love the bundt mould, I think it just makes cakes look better!
I like your style! Cake batter is tooo good to not lick the spoon! My bf saw no point in cooking cakes/cookies again after trying their raw dough.. addictive!
Super excited to try the recipe and congratulations on the feature! x x
Hi there! What an amazing cake! I love love beets. I cook them all the time. Their intense colour is mesmerising. After reading your recipe I’m intrigued to also bake with them. Two quick questions: Is it possible to substitute spelt with one or a mixture of gluten free flours? Instead of maple syrup I was thinking of using rice syrup. What do you think?
Thank you for a wonderful recipe yet again. !
Hi Maria, yes you should be able to substitute spelt flour with your favorite gluten free flour mix. And you can definitely use rice syrup instead of maple.
Good luck!
/David
You guys did it again! Another fabulous recipe with beets. I have already tried your Beetroosh and your Beet Bourguignon, they both tasted fantastic. I’m definitely going to try this one too!
Hi Luise and David.
I love cooking and baking.
For Inspiration I often poke in all the fantastic Food Blogs!
Also in your Blog :-) Very nice!
Now I found your chocolate cake recipe and I want to try it.
But I’m from Germany and I have some problems with the dimensions.
Why do you write g with the oil and mL with the syrup?
And why are 2 cups raw beetroots 250 g and 1.5 cups flour 375 mL?
Sorry, I feel sheepish about that…
Maybe you can help me, that I can try the fantastic cake soon?
Thanks a lot and best regards
Christiane
WOW! What an inspirering and beautiful blog. Just found you and I will return!Thank you so much for sharing. Namaste =)
I have been looking for a respectable beet chocolate cake to sub for my beloved red velvet. Most I have found are still full of refined sugar and flour, so I am so excited to find a healthier recipe! I also love that you made it a bundt cake!
Love beets. Love chocolate. Love this!
Happy to have discovered your blog via My New Roots!
Made it today, delicious! Thank you for all the beauty and inspiration :)
This cake is soooo good! I made it with bananas instead, because I didn’t have any beets. Exactly the naturally sweetness I wanted. Was the perfect combination of soft, light, spongy and oh so tasty.
What a beautiful article about your blog and family, thanks for sharing the link!
I can’t stop staring at this lovely piece of art! I don’t know if beets make chocolate sexy or if chocolate makes beets sexy…in any case, I cannot wait to make this!
Made the cake yesterday for a friend who then took a few slices to some other friends and now there are a few beetroot-chocolate cakes being baked around Helsinki today! Absolutely delicious!
this looks so lovely…have a real thing for chocolate cake at the moment, seem to make one on a weekly basis, this definitely goes on the list of recipe’s to try
xx
I haven’t tried this recipe out yet, however I’ve definitely experimented a lot with sugar free cakes, fat free, gluten free, etc and I used to be quite the obsessive cake baker. Just thought I might throw a few things out there you might consider trying if you haven’t already: add baking soda in addition to the baking powder, nobody quite knows why having both in your cake makes the texture better, but it does. Try adding vinegar or some other kind of acid to your cake – this should make it fluffier (however you might need to adjust baking powder/baking soda ratios). At the very last step of your cake making process, beat on high for a few minutes until the mixture becomes visibly lighter in color – this should make the cake less dense. Something else I like to do in sugar free cakes is use overripe bananas, however you’re already using beets so that might not be necessary (however bananas are a common vegan substitute for eggs, so keep that in mind). Also, as a final note, you could always use the sponge cake approach where you separate the eggs and fold in the egg whites separately. So there you go, just a few things I’ve done with cake that have interesting results (in addition to adding coffee), but definitely try adding the baking soda because it makes a world of a difference.
Hi Jenna, thank you for all your advices. I was a bit surprised to read all these suggestions from you without you having tried the cake first. I am very pleased with this recipe already, but we are always grateful for all kind of input.
Much obliged.
/David
Gorgeous recipe. Have been looking forward to making this all day! Had a lovely warm slightly gooey yet light slice with some vanilla icecream and a glass of wine, gets the thumbs up from me & my housemate! Sharing the rest with friends tomorrow. It wont last long which gives me the excuse to make it again :)
Next im trying it with dark orange chocolate and maybe some zest. Delighted beetroots are plentiful in NZ at the moment.
Thank u for sharing this!
This cake looks amazing. I am just wondering: Do you use whole spelt flour or dinkelsikt? /a big fan
Hej Sanna, vi har testat med båda olika mjölsorterna. Den blir luftigare med dinkelsikt men nyttigare och lite mer kompakt med fullkornsdinkel. Hälften av varje brukar alltid bli bra.
/David
Made your delicious cake and both of my kids asked for a second serving even though they are usually not big fans of beets. Thank you much for sharing with us as always! :-)
mmm, this sounds really good. i’m def making it next week
Great work and great ideas to learn about some delicious recipes
I made this cake today using apple sauce instead of the eggs and it turned out great. Thanks for the recipe!
Love you blog and the work and fantasy you are putting into it! I will try the chocolate cake today…
I was also wondring if you could recommend any a good adress to make a blog? I am not yet so much into this so ir would be great with some good guidance by you guys!
Keep on you beautiful work and lots of luck with your book!!
Anna
I’ve made a vegan beetroot chocolate cake before. It’s a very moist cake, absolutely amazing. Instead of egg I used oatmilk + apple vinegar, I also used coconut oil (it worked really well) and I sweetened with honey and maple syrup. You can find the recipe here: http://bit.ly/nVxN7Z.
The photos are beautiful as always!
I love the idea of beetroot and chocolate. I would definitely try this and for sure my kiddos would love this. Thank you for sharing and your pictures are amazing!
I just made the cake tonight… it is AMAZING!!! Thanks so much for the recipe :)
Your recipe and photos also here?
http://www.zelenetrhy.cz/recepty/cokoladovy-dort-s-repou/
Ok… So I am making this cake for a dinner party and I cannot stop licking the bowl! I did add a bit more chocolate (since I love really dark chocolate) and a bit of strong coffee. Oh my… This is amazing and I have not even baked it yet!
I just finished a piece of this heavenly cake and must admit that it was one of the best chocolate cakes I’ve ever had. And I don’t feel any guilt for this piece being very big. I topped it with some smooth plum jam and enjoyed the blissful mixture of sweet and bitter in my mouth. Thank you for this recipe. Will definitely be making this again.
This cake is a winner! I’m not much of a baker (I can relate very much to Luise), because I cannot follow recipes. I need room for experimentation, which baking does not allow. However, even though I made several changes to this recipe, it STILL turned out amazing!
- Instead of spelt flour, I used 1 cup vetemjöl from Saltå Kvarn (we are not gluten intolerant).
- Instead of dark chocolate bar, I added 2 extra tablespoons of cacao powder and 1 extra tablespoon of coconut oil.
_ Added 1 teaspoon vanilla extract to wet ingredients before stirring into the dry ingredients.
- Only used 1/3 cup maple syrup + 2 tbsp applesauce.
Sååååå decadent.
Jag kommer att göra denna igen och igen. Tack så mycket, GKS.
Tusen tack för ett bra recept! En chocoholic som jag är, lade jag i lite mer choklad och en skvätt starkt kaffe, som ni tipsade om!
Mums mums!
Thank you very much for this recipe, it’s already the second time I make this cake and it’s become my absolute favourite!
Great recipy. I used agave syrup becausebi didn’t have honey or mapple syrup. It turned out perfect, mooist, not too sweet and full of chocolate taste. I wonder if you can advice me some alternative for the shredded coconut. It becomes brown after baking and because of that it looks a bit less pretty. I love your blog!
I absolutely love your site and all your recipes! A question for you two: how would you substitute vegetable glycerin for the sweeteners, say in your beet chocolate cake? I just discovered using this combined with stevia/beet powder is just a delicious and sweet as honey. I am sugar intolerant (as far as refined, maple syrup, even honey :( ), but I just can’t live without something sweet! In my opinion we get enough natural sugars from fruits, veggies, and grains and my palette has drastically changed since I cut out sugar. But just thought I would ask what you thought or if you have ever used vegetable glycerin in anything? Thank you and blessings from Pennsylvania, USA!
yum! Beet cake is next on my list of things to make. This looks so moist and delicious.
This looks delicious! And I love how few, whole ingredients it takes! I’ve been getting into beets lately (and unfortunately discovered their dye power via my fingers). I will try this one!
xo
Hi there
I just made your chocolate cake, and it tastes great! It’s nice and moist, but the texture isn’t optimal – I find the beets are still a little crunchy (even though I baked it for 30 mins), which I know the kids won’t like too much ;-)
I was wondering how I would have to modify the recipe if I cooked and/or pureed the beets before? I only found conventional recipes that do this, which means that they contain sugar etc. Yours doesn’t, which I love! Unfortunately, I’m not such an experienced baker, and experiments usually go wrong for me…
Thanks for all the wonderful recipes on this site!
I just baked this cake and found the same thing. I too would love to know if there’s an alternative being an inexperienced baker myself! Tasty cake… shame about the crunch.
Oh my god! It looks amazing!!!
i found and made this beautiful dessert yesterday. thank you thank you thank you for all you share and inspire. as i cut down on sugar i realize when i eat traditional sweets now they give me a headache. this was delicious. the flavor was really rich and layered with the olive oil cocoa beet maple syrup combo. thank you so much. i will make it again this weekend (i used a thinner round cake ring which i think made the cake drier) to perfect and bring to a party. thanks again… keep spreading the love. xo
after ample googling, the pan i used looks like a savarin cake pan. it was my grandmothers… love finding new uses for her beautiful kitchen tools.
Your blog + recipes are thrilling! This is such an inventive chocolate cake and I love the use of beets.
I love your recipe! I prefer to use maple syrup over sugar when baking, so this looks awesome :) I am going to try to convince my roommate that we need to make this sometime soon!
I love your webite and intend on making every recipe!
To start with i have just put the decadent beet and chocolate cake in the oven and my friends have left the room and the mixing bowl with little leftovers is starring at me…oh my its heaven in a bowl and i cant wait to share this cake
Thankyou for being generous and sharing your amzing recipes.
One of my favorite recipes of yours. Have made it numerous times now and its always a success, so easy to make too. Thank you for being innovative and creating something beautiful!
We made it yesterday to celebrate the name´s day of our little son. It was really good. Everyone liked it. The only thing is that not havine read the comments I assumed the beets had to be cooked before. But as I said, it tastes also very good that way. I also had to have it 10 min more in the oven. Thanks for the recipe!
Made the cake yesterday and it looks awesome. I had to double the recipe as my pan is quite big. For my taste it is not really sweet enough, the next time i will add more syrup or even a little bit of brown sugar. Maybe it is because of the olive oil, i still taste the oil and the beets quite a lot. Do you have any healthy advice to achive a more sweeter taste without using sugar?
Thank you anyway for the daily inspiration! I have a lot of beets in my little vegetable garden and looking everday for nice recipes with beets!
I’ve made this recipe twice now – once as cupcakes for my nephew’s first birthday (at my sister’s request of no refined sugars for the boy) and the other time as a full cake. Both times I added a maple cream cheese frosting (no extra sugar added) that sweetened the whole thing up just enough. Lovely recipe, one I will be adding to my repertoire. The beets in the cake tinted the bottom of the frosting a thrilling pink color after several hours!
Did you use wholemeal spelt four or white spelt flour? Thanks.
My batter only filled less than half of the bundt pan and now that it’s cooked, it’s still half the size of yours. I’m confused!
update: my only theory is that I let the batter sit for about 20 minutes while I was waiting for my man to come back from the store with a bundt pan…
Hi Jenna, it could perhaps also have something to do with the size of the bundt pans. We use an old vintage pan, which is slightly smaller and more narrow than a standard pan. If your pan is a bit bigger and perhaps also more shallow, it would explain the difference in height of the cakes.
/David
I don’t have spelt flour. If I used whole wheat flour would the cake be ruined?
Hi Alexandra, I think whole wheat flour will work just fine.
Good luck!
/David
what about using cacoa powder for a truly sugar free version?
Hi David and Luise,
Thank you for your wonderful recipes, I’m enjoying working my way through them. I’d like to make this cake but my friend doesn’t eat eggs, would you know what I could replace them with without changing the feel of the cake too much?
Thank you x
Grazie!! Non amo i dolci (e nemmeno le barbabietole), e di conseguenza non li cucino volentieri. Ma da un po’ volevo provare una torta come questa. E’ uno spettacolo: veloce, semplicissima, con pochi ingredienti e…deliziosa! PS:ammetto che ho sostituito il miele con lo zucchero grezzo, ho usato farina di grano semi integrale macinata a pietra al posto del farro ed ho usato molto meno olio. Ed e’ venuta buonissima lo stesso!! Vi ho gia’ messi nei (pochi) blog preferiti. :-)
(do I have to write in english or someone still remember a little bit of italian? ;-))
I have been looking for a chocolate beet bread pudding and came upon this – a great find! I haven’t made it yet but wondering if you or someone else has tried it with an egg substitute (apple sauce as you suggested, or other)?? Please let me know! Thanks !
I tried the recipe last night, a bit apprehensive, since I don’t like the taste of beetroot, but wanted to try it anyway, because I want to learn to eat it and I thought this recipe was a good opportunity. The cake turned out really well and I liked the taste of it. The recipe was easy to follow, I just was unsure about the amount of spelt, the recipe mentions 375 ml, is that the same in grams then? Anyway, look forward to trying more recipes from your blog.
if I use almond flour is it the same amount?
Hi Sanna, I haven’t tried it so I can’t give you a definitive answer. But I would probably try a little less at first, since almond flour is quite rich and fat. Sorry for not being more precise. Please tell us how it turned out for you!
/David
i love this cake so so so much! i make it almost every weekend; i’m addicted! thanks so much for this recipe and i look forward to making many recipes from your book :)
looking forward to make it for my son’s birthday party at the kindergarden. is it ok to baked it the evening before and eat on next afternoon?
Hi Fernanda, yes you can bake it one day ahead. Just make sure not to over bake it, or it will be too dry the day after.
Good luck!
/David
This looks and sounds delicious! I am considering whether buckwheat flour could be used in place of spelt for a GF cake, and am wondering if in your experience, you would substitute these flours for equal quantities?
My daughter is turning one at the end of the month and I was looking for a relatively healthy cake that accommodates my wheat free family (none of us are “allergic” to gluten). This definitely fits the bill. Question: Are you supposed to still feel/see the beets or are they supposed to disappear? I don’t really care either way, I just wanted to determine if their texture is a result of the length of time they are cooked, as in, should I cook them longer?
Hi Alexandra,
Happy birthday to your daughter!
The shredded beets should feel like a carrot cake, soft but still with some texture.
/Luise
Kære David og Luise
Fantastisk dejlig og sanselig side..I har gang noget RIGTIGT.
Har lavet denne kage til flere selskaber med stor succes…TAK for inspirationen.
KH Katrine Juul, DK
Do you think I could substitute the flour with blanched almond flour?
Hi Miriam, I think you can, but it will probably come out a little more dense, but definitively worth a try, let us know.
Happy baking
Luise