For the Beet-lovers: Chocolate Beet Cake for Two

by Heather on February 13, 2012

I have a confession to make.

My powers of resistance in the face of baked goods (especially baked goods containing chocolate…or fruit…or sugar) are pretty much nil. If cupcakes are placed in front of me, I will inevitably eat myself into a frosting-covered coma. Alas, my future children will be at a complete disadvantage as Andrew also suffers from the same total lack of control around freshly baked goodies.

This presents a conundrum as food is one of my favorite gifts to give. Creating something delicious for those I care about brings joy, as I’m sure many of you would agree. So for Valentine’s day, I of course want to make a sinfully rich dessert for my sweetie but I don’t want us both to pass out from eating an entire pan of brownies – you laugh… but we totally would.

Enter chocolate cake for two. Note that the ‘for two’ automatically makes it sound romantic, yes?

More specifically, this is chocolate beet cake for two.

You heard me. B-E-E-T.

And, I’m sorry to say, this is not a cake that hides beets. This is a cake that celebrates beets. Because we love us some beets in the Hunt household.

The result is a chocolate cake that contains no added refined sugar or oils (unless you count the oil used to grease the ramekins). It is (gasp) kinda healthy – until you put the ganache on top. Then all bets are off – but I would contend that this is by far healthier than eating a dozen cupcakes.

If you appreciate the goodness that is a tasty roasted beet, this recipe is for you (and your Valentine).


Chocolate Beet Cake for Two

makes 2 petite cakes (ramekin-size)

  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup flour
  • 1 tablespoon cocoa powder
  • 1/8 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 4 tablespoons water
  • 2 tablespoons applesauce (unsweetened)
  • 1/3 cup beet puree

Chocolate Ganache

adapted from Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

  • 1 tablespoon maple syrup
  • 2 tablespoons almond milk (unsweetened)
  • 4 tablespoons dark chocolate chips (dairy-free)


1. Prep beet puree: cook beet(s), let cool, process into puree in food processor.

* I used one medium-sized beet, which I roasted per this method. This was equivalent to ~1/2 cup chopped beet. And by all means take advantage of that oven and roast a mess of other veggies at the same time.

2. Sift together dry ingredients (salt, baking soda, baking powder, flour, cocoa.)

3. Combine wet ingredients (vinegar, vanilla, applesauce, maple syrup, water, beet puree).

4. Mix wet into dry.

5. Divide mixture between 2 well-greased ramekins.

6. Bake at 350 degrees for 30-35 minutes (or until skewer pulls back clean). Remove from oven and place on cooling rack. Let cool for 10-15 minutes before removing from ramekin. (Or just eat right out of it!)

7. Prep ganache: bring almond milk just to a boil and then remove from heat. Stir in chocolate chips and syrup.

Continue stirring until chips are fully melted….

Like so:

8. Plate up: Pour delicious, melty ganache over beet cake and serve to your honey.

Results & Conclusions


Sweet but not too sweet.

Perfectly sized for two.

Decadent without breaking the calorie bank.

And somehow, the earthy flavor of the beets melds with the smooth ganache for a delectable richness that impresses but does not overwhelm.

Just look at that gooey bite!! Maybe I should have made more than two…..

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