A Cake That Can’t Be “Beet”

I first stumbled across a Chocolate Beet Cake recipe when I was invited to a Dexter premier party.  We were all asked to bring a red food to fit the blood theme of the party.  What food did I immediately think of…beets!  The problem is, not everyone likes beets as much as I do, and bringing over a simple beet salad might not win me many friends.  So, I started hunting around for a recipe that could showcase the deep, dark red of the beets and still appeal to the masses. Enter chocolate beet cake.

There is nothing quite like tricking people into loving vegetables.  I let the party guests speculate what had colored the cake while they happily munched, and when I finally revealed beets were the secret ingredient, it seemed to make them love this cake even more.  Almost everyone went back for seconds including a few who admitted to hating beets. At the end of the night there was nothing for me to bring home – the true measure of a successful dish!

The Benefits of Beets

Beets are a good source of minerals like sodium, magnesium, calcium, iron, phosperous and are also a rich source of vitamins A and C and niacin (B3). Studies have shown beets can protect the body against cancer (especially colon cancer) and, when consumed regularly, can help protect against heart disease. As an added benefit beets act to cleanse the blood and colon as well as strengthen the liver.

So, whether your problem is too many beets in the fridge (thank you CSA), or a kid/friend/spouse who insists beets will not pass their lips (and nothing would make you happier than to prove them wrong) then this is a cake you can’t “beet”!

Primal Red Velvet Cake a.k.a Chocolate Beet Cake


  • 2 1/2 c cooked beets (fresh is best)
  • 6 eggs
  • 1/2 c coconut oil, melted
  • 1/2 c raw honey
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 c cocoa powder
  • 3/4 c coconut flour


  1. Preheat oven to 350°
  2. Blend beets and eggs in the blender until smooth
  3. Add coconut oil, honey, vanilla extract, baking powder, and sea salt continuing to blend
  4. Pour liquid into a large mixing bowl
  5. Add cocoa powder and coconut four to the bowl
  6. Mix with a spatula until batter is smooth and free of lumps
  7. Pour batter into an 8×8 baking dish
  8. Bake at 350° for  or until a knife inserted in the center comes out clean
  9. Let cool, serve, and ENJOY!

4 thoughts on “A Cake That Can’t Be “Beet”

  1. Green Tone Pro Review says:

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