Fall

Beet chocolate cake with raspberry icing

by:
May  2, 2017
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Beet chocolate cake with raspberry icing
Photo by Gigi
  • Serves 12
Author Notes

Who said beets and chocolate cake couldn't go together? This decadent cake uses beet puree instead of butter, but the best part is, you can't even taste it! Better yet, the icing is so good you could eat it on it's own, guilt-free. The Greek yogurt makes for an unctuous yet healthier twist on the usual buttercream. The cake recipe was adapted from Add A Pinch and the icing from Amy's Healthy Baking.

PS: if you don't feel like baking a cake, at least make the icing, it's that good! —Gigi

What You'll Need
Ingredients
  • Raspberry Frosting
  • 2/3 cup greek yogurt
  • 20 grams Jell-O Vanilla pudding mix
  • 1 cup raspberries
  • Beet chocolate cake
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/3 cup heaping cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 2 beets
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup boiling water
Directions
  1. Raspberry Frosting
  2. Place the raspberries in a small saucepan on medium heat. Heat until the raspberries are broken down and form a puree. Strain through a sieve and discard the little seeds.
  3. In a medium bowl, place Greek yogurt, pudding mix and raspberry puree. Beat on low speed with a hand mixer until everything is well combined.
  4. Chill at least one hour before icing the cake.
  1. Beet chocolate cake
  2. Preheat oven to 350 degrees. Grease and line a round cake pan with parchment paper.
  3. Peel and cut the beets into small cubes. This will allow them to cook more rapidly. Steam them until they are very soft. You could also roast the beets, but it would take much more time.
  4. Transfer the beets to a blender and blend until you have a soft puree that has no clumps and lumps. Save this puree for later.
  5. In a large mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.
  6. In another bowl, combine the milk, ½ cup beet puree, egg and vanilla.
  7. Add the wet ingredients to the dry mix, and mix until just combined. Add the boiling water to the batter and finish mixing.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out dry.
  9. Let the cake cool for 10 minutes before placing it on a wire rack. Make sure it has cooled completely before icing it.
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