Tasty Red Beet Chocolate Cake Recipe

Beets keep this chocolaty cake moist without adding too much beet flavor in this delicious but simple Amish recipe.


| December 2012


For the Amish, baking is an art form, a pleasure, and a way of life. The emotion they bring to baking is at the heart of The Amish Cook's Baking Book (Andrews McMeel, 2009). Together, celebrated Amish cook Lovina Eicher and her editor, Kevin Williams, introduce a new generation to Amish baking. In this excerpt from the book’s chapter on cakes, learn about this tasty traditional cake with a Red Beet Chocolate Cake Recipe.  

Buy this book in the GRIT store: The Amish Cook’s Baking Book.

More from The Amish Cook's Baking Book:

Dilly Bread Recipe 
Amish Honey Bars Recipe
Ranger Cookie Recipe

Red Beet Chocolate Cake Recipe

I was reluctant to try this cake, as I had a hard time associating red beets with chocolate. I love pickled red beets, but other than that I am not too fond of red beets. But when I took my first bite of this cake I was amazed by the taste. It is a very moist cake and you cannot taste the red beets. Neither can you taste the chocolate chips that were added. My daughter Elizabeth doesn’t care for red beets at all either, but she agreed that you couldn’t taste the beets. She said this is probably the only way she could eat red beets. I gave my youngest children a piece, and they really went for it. This is not a cake you eat warm, so let it cool completely before serving.

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups granulated sugar
3 large eggs
1 cup vegetable oil
1 1/2 cups cooked and pureed fresh beets
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Sifted powdered sugar for sprinkling

Preheat the oven to 350°F. Butter a 9 by 13-inch cake pan and set aside.





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