Chocolate Beet Snack Cake

Servings per Recipe
16.00
Nutrition Facts
Calories : 180
Fat : 8 g
Sodium : 250 mg
Total Carbohydrates : 25 g
Fiber : 2 g
Protein : 3 g
Ingredients
1 cup all-purpose flour
3/4 cup whole-wheat flour (or all-purpose flour)
1/3 cup unsweetened cocoa powder
1 and 1/2 teaspoon baking soda
1/4 teaspoon salt
2 cup pureed beets (see notes)
1 cup sugar
1/2 cup canola or vegetable oil
2 eggs
1 teaspoon vanilla extract
Preparation
Preheat oven to 350°F.
Wash hands with soap and water.
In a large bowl, combine the flours, cocoa, soda, and salt.
In a large food processor or blender, add beets, sugar, oil, eggs, and vanilla. Puree until ingredients are well combined and mixture is smooth, about 1 minute. Or carefully combine with an electric hand mixer.
Pour beet mixture over flour mixture. Combine ingredients with a spoon or whisk until just until smooth. (Batter will appear red, but will turn chocolate brown when cooked.)
Pour batter into a greased 13x9-inch baking pan. Bake 20-30 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before serving.
Note

 

  • Using canned beets: Rinse and drain 2 (15-oz) cans of sliced beets; puree until smooth and measure out 2 cups.
  • Using fresh beets (roasting): Preheat oven to 400°F. Use around 1 pound of beets. Cut off leaves and stems, leaving about 1/2-inch of stem on beets. Rinse beets under cool water, rubbing with fingers to remove any soil. Dry with a paper towel. Add beets to an oven-safe baking dish with a lid. Add enough oil to lightly coat the beets, stirring to coat. Roast for 45 minutes or until a knife easily pierces a beet. Let cool 5 minutes. Using clean hands, rub skins off beets. Cut into pieces and puree until smooth. Measure out 2 cups.
  • Recipe shared by Caitlin Mellendorf, nutrition and wellness educator, University of Illinois Extension.
  • Try this recipe with unsweetened dark chocolate powder!