I'm a huge fan of beetroots; I love their texture, their taste, but I especially love their color. It just so happens that the YUM Organic Farm has plenty of it so each time I go there, I bring back at least 2 kilos of beets.

I've been wanting to make Beet Cake ever since I saw this video, but never got the time to do it until this weekend. It was actually also a bit of a dare because everyone at the YUM office would look down on beets and I was trying to prove a point - that beets are yummy and can make a really nice cake :)

As you can see from the photo above, the cake turned out great: crispy on the outside and super moist in the inside. My only disappointment was that we couldn't taste the beets (which is probably a good thing!) but I guess the point of them being in the cake recipe was for the moistness...

So here's the recipe I used based on the video:


2 cups of beets, cooked and pureed/grated (this is about 2-3 medium sized beets)
2 cups flour
1 1/2 cups dark brown sugar
115 gr semisweet/dark chocolate, melted
2 tsp baking soda 
1/4 tsp salt
1 tsp vanilla
220 gr butter, unsalted, at room temperature
3 eggs

Preheat your oven to 190 degrees celcius.
Mix the butter and sugar with a mixer at medium. Gradually add the eggs one at a time, then the vanilla.
In a separate bowl, mix the dry ingredients together: flour, baking soda and salt. It would be best to sift so you don't get lumps of baking soda which happens.
Add the dry ingredients to the first mixture, then add the melted chocolate and the pureed/grated beets.

Put everything in a square or round baking tray and bake for approximately 45 minutes.