Prep
30 minutes
Cook
30 minutes
Servings per Recipe
16
Serving Size
1 slice (1/16 of cake)
Nutrition Facts
Calories
: 160
Total Fat
: 8
g
Sodium
: 160
mg
Total Carbohydrate
: 23
g
Dietary Fiber
: 1
g
Protein
: 3
g
Ingredients
1 cup all-purpose flour
3/4 cup whole-wheat flour (or all-purpose flour)
1/3 cup unsweetened dark cocoa powder
1 and 1/2 teaspoon baking soda
1/4 teaspoon salt
2 - 15oz cans beets, rinsed and drained
1 cup sugar
1/2 cup canola or vegetable oil
2 eggs
1 teaspoon vanilla extract
Preparation
Preheat oven to 350°F. Grease a 9x13-inch baking pan.
Wash hands with soap and water.
In a large bowl, combine the flours, cocoa, baking soda, and salt.
In a large blender or food processor, puree beets until smooth. Add 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 smooth. (Batter will appear red, but will turn chocolate brown when cooked.)
Pour batter into a greased 13x9-inch baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before serving.
Note
- 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 with berries and whipped cream or Greek yogurt! Toppings not included in nutrition analysis.