Cocoa Beet Bundt Cake

Your guests will never guess this eye-catching cake is infused with whole-grains and vegetables, and to be honest, there's no need to tell them. Make it up to two days in advance (it's that moist) and feel free to adorn your dessert with powdered sugar or cream cheese frosting.

You’ll Need

  • 2 cups whole-wheat flour
  • ¾ cup cocoa powder, sifted, plus extra for dusting
  • 1 tsp fine salt
  • 1½ tsp baking soda
  • 1 cup canola oil
  • 1½ cups brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla
  • 1 cup coffee, hot or cold
  • 2 cups beets, washed, ends trimmed and grated

Prep and Cook

  • Preheat oven to 350°F. Grease a 10” bundt pan, dusting insides lightly with cocoa powder.
  • In a medium-mixing bowl, whisk together flour, cocoa, salt and baking soda. Set aside.
  • Using an electric or hand mixer, whisk together oil and sugar until well combined. Add eggs and vanilla and mix well. Add half of the flour mixture and coffee until well combined. Add the remaining flour mixture and beets, stirring after each addition until combined.
  • Pour batter into the pan and bake for 45–50 minutes, or until a wooden toothpick inserted into the centre of the cake comes out clean. Cool the cake for 10 minutes in the pan, then transfer to a plate or cake stand and allow it to rest for 1 hour.
  • Dust the top of the cake with icing sugar, or frost with cream cheese icing.


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