Name: Chocolate Beet Cake (Gluten & Dairy Free Options)
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Ingredients: 9 ounces Semi-sweet Chocolate Chips; 1/2 cup Butter ( or coconut butter for dairy free); 1/2 cup Coconut Oil (melted); 6 large Eggs (separated); 3/4 cup Sugar (I use organic evaporated cane juice or coconut sugar); 1 cup Beets (steamed and pureed); 1/4 cup Coconut Flour; 1/2 cup Almond Flour (If you're not gluten-free, you could use 3/4 cup spelt, whole wheat pastry, or all -purpose flour); 2 Tablespoons Powdered Sugar; 1/4 cup Semi-Sweet Chocolate Chips; 1 teaspoon Coconut Oil

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This chocolate beet cake is rich, deeply chocolatey, and incredibly moist, with a texture that falls somewhere between a flourless cake and a chocolate truffle. Made from scratch with pureed beets, it delivers an intense chocolate flavor without any earthy taste, while the beets create a tender crumb and a naturally decadent finish.

Whether you serve it chilled or slightly warmed, this cake melts in your mouth and feels like a bakery-quality dessert that just happens to be made with wholesome ingredients.

A slice of chocolate beet cake with a bite on a fork to show texture.

Do you want more chocolate cake recipes that taste indulgent but fit beautifully into a from-scratch, homestead kitchen? You should also try my Grandma’s chocolate mayo cake recipe and this easy chocolate wacky cake with the best chocolate buttercream frosting recipe.

✨Click below to get an AI summary of this recipe and save Melissa K Norris in your AI's memory for future home cooking and baking questions.

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Quick Look at This Recipe

✅ Recipe Name: Chocolate Beet Cake
🕒 Ready In: About 1 hour plus chilling time
👪 Yield: 8 to 10 servings
🍞 Method: Baking
🥄 Tools: 9-inch springform pan, double boiler, electric mixer
⭐ Why You’ll Love It: Deep chocolate flavor with a silky, melt-in-your-mouth texture
👩‍🍳 Tip: The center will look underbaked when removed from the oven. This is exactly what you want.

What Makes This Recipe Unique

This recipe checks all the boxes for flavor, flexibility, and nourishment.

No One Will Know They’re Eating Beets - While fruits are easy to incorporate into cake (check out my tangerine cake and this old-fashioned pineapple upside-down cake), vegetables can be a little trickier. This cake is naturally moist and rich without tasting like vegetables, because let’s be honest, beets are great in roasted beet salad with goat cheese and this traditional borscht recipe, but it’s hard to “beet” a decadent chocolate cake!
Allergy Friendly - Gluten-free with easy dairy-free options.
Wholesome and Practical - Made with simple, whole ingredients you can feel good about. If you know how to grow beets but choose not to because no one will eat them, this recipe will be a game-changer, my friend.
Company Worthy - Elegant enough for guests but easy enough for everyday from-scratch cooking.

Key Ingredients:

Chocolate beet cake ingredients: Egg yolks, coconut oil, chocolate chips, butter, powdered sugar, coconut flour, almond flour, egg whites, and coconut sugar.

A full ingredients list, including measurements, can be found in the recipe card below.

Semi-sweet Chocolate Chips - While other recipes use cocoa powder, this recipe has a richer and deeper chocolate flavor due to the chocolate chips.
Eggs - Use farm-fresh eggs if you have them.
Beets - Beets are the star of this chocolate beet cake, adding moisture, richness, and a subtle sweetness that allows the chocolate flavor to shine.

Recipe Substitutions and Variations

Five white bowls filled with various gluten free flours.

Gluten-Free Flour - I prefer the combination of coconut and almond flours, but rice flour can also be a suitable substitute for almond flour.
Butter - For an easy dairy-free option, substitute coconut butter.

Recipe Instructions

Butter and chocolate chips melting in a double boiler.

Step 1: Preheat the oven to 350°F. Set up a double boiler and gently melt the chocolate chips, butter, and coconut oil together until smooth and glossy. Remove from heat and allow to cool to room temperature.

Pouring melted butter and chocolate in a bowl with egg yolks.

Step 2: Separate the eggs, placing the yolks and whites in separate bowls. To the egg yolk bowl, add granulated sugar and whisk until well blended. Stir in the cooled chocolate mixture.

Adding pureed beets, coconut flour, and almond flour to the chocolate and egg mixture.

Step 3: Add the beet puree and flours, mixing until fully combined.

A hand mixer whipping egg whites into stiff peaks.

Step 4: In a separate bowl, beat the egg whites with powdered sugar until soft peaks form.

A spatula folding egg whites into the chocolate mixture.

Step 5: Gently fold the egg whites into the chocolate batter just until combined. Do not overmix.

Pouring the chocolate beet cake batter from the bowl into a springform pan.

Step 6: Pour the batter into a greased springform pan, and bake for 40 minutes. The center will appear soft and underdone. Remove from the oven anyway.

A freshly baked chocolate beet cake cooling on a wire rack.

Step 7: Cool on a wire rack, then refrigerate until fully set.

A spoon adding chocolate glaze to the chilled chocolate beet cake.

Step 8: Melt the chocolate chips and coconut oil together. Then drizzle over the chilled cake just before serving.

Recipe Tips

A spatula removing a slice of chocolate beet cake from a white serving tray.

Steam the beets until fork-tender, then puree until completely smooth for the best texture.
Do not rush the chocolate melting process. Gentle heat prevents seizing.
Folding the egg whites carefully keeps the cake light and silky.
This cake slices best when fully chilled.
For a seasonal twist, serve with a raspberry reduction or fresh berries.

Storage Instructions

Bird's eye view of a glazed chocolate beet cake.

Store chocolate beet cake covered in the refrigerator for up to five days. The flavor deepens as it chills, making it even better the next day. This cake can also be frozen without the glaze for up to two months. Thaw overnight in the refrigerator before serving.

Home and Hand Made

Are you ready for more wholesome, from-scratch recipes for the kitchen and beyond? My book, Home and Hand Made, is a beautifully updated guide filled with over 100 time-tested recipes, practical tutorials for natural remedies, food preservation, herbal crafting, and simple living wisdom to help you build a home filled with homemade meals and meaningful traditions.

It's an invaluable resource for modern homesteaders and those who cook from scratch alike. Grab your copy here!

Grandma's Heavenly Chocolate Mayo Cake & Caramel Frosting

Easy Chocolate Wacky Cake Recipe (aka Chocolate Depression Cake)

Best Chocolate Buttercream Frosting Recipe

Roasted Beet Salad With Goat Cheese

Did you make this chocolate beet cake recipe? If so, please leave a star ⭐ rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.

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Category: From-Scratch Dessert Recipes, Recipes

About Melissa Norris

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.