Beautiful Beetroot Cake Loaded with Chocolate

This chocolate cake is not just any chocolate cake!

It’s packed with healthy ingredients and delicious flavors that will have you hooked from the first bite.

One of the key ingredients in this recipe is beets, which add sweetness, color, texture, and a host of vitamins and minerals.

Plus, there’s a healthy dose of chocolate cacao powder and high-quality dark chocolate.

When it comes to chocolate, I always look for high-quality, organic, and fair-trade chocolate. It should have a high cocoa content (at least 70%).

This gives you the richest, most intense flavor. It also contains healthy antioxidants that can boost your immune system and protect against certain diseases.

On top of that, the phenylethylamine in chocolate can boost the endorphins in your brain and make you feel happy – who wouldn’t want that in a piece of cake?

When it comes to cake, another important factor for me is texture.

I love a cake that is rich, moist, and dense. I want to feel satisfied after just one bite.

For a healthier and chunkier texture, I decided to grind oats instead of regular flour.

I also used coconut oil. It adds flavor and contributes to the dense texture.

And to enhance the flavor and aroma of the chocolate, I added coffee and vanilla.

All in all, this is a damn good chocolate cake that I can’t stop eating!

I hope you enjoy it as much as I do and experience the feeling of being high on chocolate.

Try it and let me know what you think!

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Beetroot Cake w. Chocolate

Course Dessert
Calories 1620kcal


Beetroot cake w. chocolate

  • 50 g coconut oil
  • 100 g sugar 3/4 cup or 150 g dependent on your preferences and beets
  • 100 g dark chocolate (70%), chopped
  • 275 g raw beetroots, finely grated
  • 3 eggs
  • 150 g rolled oats
  • 2 tsp baking powder
  • 5 tbsp cocoa powder
  • 1/2 tsp vanilla extract or 1 vanilla bean
  • 2 tsp instant coffee/ or one espresso shot
  • a pinch salt


  • Preheat oven to 350 F °/175 C
  • Peel and grate beetroot finely. Chop chocolate and melt it.
  • In a bowl combine coconut oil, eggs and sugar. Use a mixer to whisk it into a creamy texture and make sure all sugar crystals have been dissolved. In a blender or food processor blend the rolled oats to make a flour.
  • Add melted chocolate while you stir it into the mixture. Add grated beets, cocoa powder, coffee, salt, vanilla and baking powder. Mix well. Add ground oats as the last thing
  • Grease a bundt pan or another pan/tin, and if you like me have an old pan without any easy slip layer you could add grated coconut or cocoa powder to avoid the batter from sticking to the pan.
  • Bake in oven for approximately 25 minutes.


After baking this cake more than a few time (I really love it) I have found that the sweetness of the cake is very dependent on the sweetness from the beets. Sometimes the cake is not as sweet as I would like it. So I recommend you to add an extra 1/4 cup of  sugar if your beets are not too sweet or if you just generally like a cake that is sweeter than e.g. a fruit bread.


Calories: 1620kcal | Carbohydrates: 219g | Protein: 41g | Fat: 76g | Saturated Fat: 49g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 1051mg | Potassium: 1109mg | Fiber: 24g | Sugar: 102g | Vitamin A: 713IU | Calcium: 656mg | Iron: 13mg