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WHEAT & BARLEY FLOUR: Chocolate Beet Cake

Chocolate Beet Cake

Slightly adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables

Serves 10-12.

Even confirmed beet-bashers will love this cake.  The beets give it their moisture, their sweetness, and their rich color – but none of their beet flavor.  If you don’t have a double boiler, you can easily rig one up with what you have in your kitchen; try using a sauté or omelet pan that fits over the edges of a small pot filled with water.  And if you don’t have a Bundt pan, you can bake the batter in two loaf pans, checking it for doneness after about 25 minutes and covering the pans with foil if the cakes brown too quickly.


Oil and flour for preparing the pan

4 ounces unsweetened chocolate

1 cup mild-flavored vegetable oil – divided; (we use half melted butter with olive or canola oil)

3 eggs

1¾ cups sugar

2 cups (or more!) puréed cooked beets (3 medium beets)

1 tablespoon vanilla extract

1 cup barley flour or oat flour (cracked oats ground in a food processor for about 30 seconds)

1 cup whole wheat flour

2 teaspoons baking soda

¼ teaspoon salt

powdered sugar (optional)

chocolate chips (also optional)

Making the cake:

  1. Preheat your oven to 375˚.  Lightly coat a 10-cup Bundt or tube pan with oil and dust it with flour.  Double the recipe for a lusciously thick 11” x 15” cake.
  2. Partially fill the bottom of a double boiler with water and bring to a boil over high heat; reduce to a simmer.  Put the chocolate and ¼ cup of the oil in the top of the double boiler.  Heat just until the chocolate melts; remove from the heat and stir until well combined.
  3. In a large bowl, combine the eggs and sugar and beat with an electric mixer until fluffy.  Slowly beat in the remaining ¾ cup oil, chocolate mixture, beets, and vanilla.
  4. Combine your flours in a large bowl.  Stir in the baking soda and salt.  Gently stir the flour mixture into the egg and chocolate mixture just until flour is mixed in.  Add chocolate chips if you wish.  Pour batter into the prepared pan.
  5. Bake until a toothpick inserted near the center comes out clean, about 45 minutes.  Remove the pan from the oven and set it on a wire rack to cool for 30 minutes.
  6. Carefully remove the cake form the pan and let cool on the rack.  When completely cool, dust with powdered sugar.
This entry is related to the following products. Click on any of them for more information.
Wheat flour, Barlely flour, GRAINS: Ethiopian Barley, GRAINS: Wheat Flour,