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Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Favorite Chocolate Cake and Frosting
Omni-Wholetarian RecipeVege-Wholetarian RecipeGluten-Free RecipeAccommodation Attraction Recipe
With a Suprisingly Healthy Ingredient

Chocolate cake made with beets and gluten free

This cake is made with Gluten-free whole grains so it’s not for Paleos but if you eat grains now and then, this cake is a winner since it is full of sneaky healthy beta-carotene.

This is my favorite recipe for making a Birthday cake. Chocolate cake is most often requested from my family and this one is quite moist and delicious. If you are sneaky enough when adding the cooked carrots or sweet potatoes, it’s likely no one will even know they’re getting a serving of vegetables in their cake. My family knows and they really like it anyway. I topped this cake with slivered almonds and dark chocolate covered almonds as a bonus.

Makes one 9-inch round cake.
If making a two-tiered cake, just double the recipe.

Favorite Chocolate Cake and Frosting
Yield: 1 9" round cake
For the Chocolate Cake
  • 4 eggs (organic, range fed)
  • 1½ cups granulated wSugar (coconut sugar, muscavado or sucanat)
  • ¾ cup coconut oil
  • 1 Tbsp vanilla
  • 1 cup carrots, steamed or sweet potatoes
  • ¼ cup baking cocoa (nonalkalized) or raw chocolate, high in antioxidants
  • 1 cup buckwheat flour (used to use whole wheat pastry flour)
  • 1 cup oat flour (gluten-free)
  • 1½ tsp. baking soda
  • ½ tsp sea salt
For the Chocolate Frosting
  • ½ cup unsweetened cocoa
  • 1 cup butter, softened or Vegans use Palm shortening (non hydrogenated, Spectrum brand is good)
  • 1½ cup unrefined sugar, powdered. I use coconut palm crystals. Your'e not likely going to find a powered un-refined sugar in stores. Simply blend your dry un-refined sugar in a bullet blender or coffee grinder until it turns into a fine powder.
  • 1 Tbsp pure vanilla
  • pinch of Himalayan sea salt
  • stevia drops if desired for extra sweetness
  1. Chop up the carrots or sweet potatoes and steam cook for 5-8 min until soft.
  2. Smash vegetables into a 1 cup measuring cup and add to a high powered blender along with the eggs. Puree, then add pour mixture into a mixing bowl.
  3. Add the un-refined sugar, oil, and vanilla and blend together.
  4. Add the chocolate powder, buckwheat flour, oat flour, baking soda and sea salt and blend together well.
  5. Pour into a 9"x13" oiled pan or double the recipe and divide the mixture into two 8" round cake pans.
  6. Bake at 350° for 30 minutes. Check with a toothpick to see if it comes out clean.
  7. Cool completely before frosting.
For the Frosting
  1. With beaters in a mixing bowl, start by creaming the butter (or shortening) and the dry un-refined sugar together until creamy.
  2. Then blend the rest of the ingredients together.

Chocolate beet cake recipeHere I doubled the recipe and baked it in a 9″x13″ glass casserole dish.


I actually prefer to use 1 cup coconut palm crystals and 1/2 cup maple syrup or 1 cup coconut palm crystals and 1/4 cup honey (because honey is super sweet). I like to blend natural sweeteners together rather than just using one.

Photos by: Karly Blair

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