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5 from 2 votes

Chocolate Beetroot Cake (with raspberry whipped cream)

This chocolate beetroot cake recipe is going to dazzle all you chocolate lovers! Full of good-for-you beets, this delicious cake is so moist and rich. And the optional raspberry whipped cream topping is so good!
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: beet cake, beet recipe for kids, chocolate cake
Servings: 12 servings
Calories: 464kcal


  • 9 inch cake pans
  • Blender


For Chocolate Beetroot Cake

  • 2 large eggs
  • 12 ounces beets cooked and peeled. About 1.5 cups pureed
  • 1/2 cup avocado oil or melted coconut oil
  • 1 cup coconut sugar or other granulated sweetener
  • 2 teaspoons vanilla extract
  • 1/2 cup maple syrup or honey
  • 1/2 cup plain Greek yogurt or unsweetened plain non-dairy yogurt
  • 2 cups white whole wheat flour or whole wheat, or all-purpose
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup mini chocolate chips optional

For Raspberry Whipped Cream

  • 1 pint whipping cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons maple syrup or to taste
  • 1 cup fresh raspberries plus extra for garnish


For chocolate beetroot cake

  • Preheat oven to 350℉ and line two 9-inch round cake pan with parchment paper on the bottom or generously grease.
  • In your blender, combine cooked and peeled beets, eggs, oil, maple syrup, sugar, yogurt, and vanilla. Blend until beets are totally pureed. Set aside
  • In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
  • Pour contents of blender into the bowl with dry ingredients. Stir together with a spoon or spatula. Add chocolate chips, if using, and stir until just combined.
  • Divide batter evenly between the two prepared cake pans.
  • Bake in preheated oven for 30 minutes or until a toothpick inserted into the middle comes out clean.
  • Allow cake to completely cool. While cake is cooling, make raspberry whipped cream.
  • Once cool, assemble the cake by adding the whipped cream between each layer and frosting the top. Decorate with extra chocolate chips and raspberries, if desired.

For Raspberry Whipped Cream

  • Add cold whipping cream, vanilla, and maple syrup to a bowl of a standing mixer or in a large bowl if using a hand mixer. Tip: If your kitchen is warm, you may want to chill your bowl in the freezer for 15 minutes before starting. This will help your cream to whip up easier.
  • Whip cream until soft peaks form.
  • Meanwhile, mash your raspberries in a bowl with a fork until no large pieces of raspberry remain.
  • Add mashed raspberries to the whipped cream then continue to whip until you get stiff peaks and cream is very thick.


This recipe makes 2 9-inch round cakes. You can make a single layer cake by cutting recipe in half. 


Serving: 1slice | Calories: 464kcal | Carbohydrates: 52g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 462mg | Potassium: 283mg | Fiber: 5g | Sugar: 28g | Vitamin A: 654IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 2mg