Heartbeet Chocolate Cake

Photo Credit: Bon Appetit. Photo By Alex Lau, Food Styling By Susie Theodorou.

Adapted from Bon Appetit


• 4 medium beets, scrubbed*
• 2 Tbsp. virgin coconut oil, plus more for pan
• ½ cup cocoa powder, plus more for pan
• 1½ cups flour
• ½ tsp. baking soda
• ½ tsp. baking soda
• ½ tsp. ground cinnamon
• 2 oz. bittersweet chocolate, coarsely chopped
• 1 tsp. apple cider vinegar
• 1 tsp. vanilla extract
• 4 large eggs
• 1¼ cups (packed) light brown sugar
• 1 tsp. kosher salt
*you really only need 2 beets worth, but having extra can help if you accidentally add too much water to the beet puree.


• 4 oz. bittersweet chocolate, coarsely chopped
• 1 Tbsp. virgin coconut oil
• ¼ tsp. vanilla extract
• Pinch of kosher salt


Peel the beets and cut into quarters, then cook the beets in a medium pot of boiling unsalted water until tender (about 30-40 minutes). Drain and rinse under cold water. Transfer to a blender to create the puree, you’ll only need 1 cup of puree so you may reserve the additional beets whole or in pureed form. Add 1 Tbsp. water at a time as needed, until smooth. Should be the consistency of applesauce. 

Preheat the oven to 350 degrees. Line an 8” round cake pan with parchment paper. Grease with oil and dust with cocoa powder.

Whisk flour, baking soda, cinnamon and remaining ½ cup cocoa powder in a medium bowl; set aside

Heat chocolate with 2 Tbsp. oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted. Remove from heat. Stir in vinegar, vanilla and 1 cup of beet puree until smooth. 

Beat eggs, brown sugar, and salt in the large bowl of a stand mixer and whisk on medium-high until it has increased in volume and holds a ribbon for several seconds. (5-7 minutes)

Pour chocolate-beet mixture into egg mixture and beat on medium-low speed until combined. Gently tip in dry ingredients and beat at the lowest speed, scraping down the sides of the bowl, until combined. 

Transfer batter to pan. Bake cake until the tester comes out clean (45-50 Minutes). Let cool for 10 minutes. Carefully run a knife around the edges and invert cake on a wire rack to continue cooling.  

Now onto the glaze: heat chocolate, oil, vanilla and salt in a medium heatproof bowl set over the saucepan, same way as before until melted. Let cool just enough, so that it’s thickened but still easy to pour.

Pour glaze over the center of the cake and tilt the rack to allow drips to run over the sides. Eat warm, or let set to harden.