Molten Chocolate Beet Cake by Erin Jobe

Molten Chocolate Beet Cake

By Erin Jobe, Market Manager

Roasted beets can be a great addition to your favorite chocolate cake recipe! The beets add a rich red velvet color and some nice texture to the cake. The beet taste is subtle, and you could probably even sneak them in without anyone noticing! This recipe is adapted from the “Just Chocolate Cake” recipe in the cookbook Isa Does It. This recipe happens to be vegan, which I prefer since I don’t cook the middle all the way through. 

1 medium sized bunch of beets

1/2 tsp olive oil

1 cup soy milk

1 tsp apple cider vinegar

¾ cup granulated sugar

1 cup all purpose flour

1/3 cup canola oil

2 teaspoons vanilla extract

½ cup unsweetened cocoa powder

½ cup chocolate chips

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

Preheat the oven to 350 degrees. Wash and peel one bunch of beets and dice them into 1 inch cubes. Toss with a tiny bit of olive oil, sprinkle with salt and roast for about 30 minutes at 350 degrees. They should still stay a bit crunchy– don’t overcook.  Set beets aside to cool.

In a large bowl mix whisk together soy milk and vinegar and let curdle for a few minutes. Add sugar, oil, and vanilla. Mix well. In a different bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Slowing add the wet ingredients into the dry and mix until smooth.

Use a food processor to finely chop beets. Add the beets to the cake mixture, then add a half cup of chocolate chips (or more if you prefer!) and mix. Pour the mixture into an 8 or 9 inch greased cake pan.

Bake at 350 degrees for 25-35 minutes. The key here is to take the cake out while the middle is still a little bit gooey. Test it with a toothpick to ensure. Take out cake and let cool slightly. The middle will likely sink in a bit. This cake is especially delicious served warm!