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Chocolate Beet Cake with Cream Cheese Glaze

Beets and Greek yogurt are the secret to this cake's incredible moisture. With a rich, yet balanced, chocolate taste, no one will guess your secret ingredient!


For the Cake:

  • 3 medium beets, — stems and tails removed
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 4 ounces unsweetened chocolate
  • 1/2 cup canola oil — divided
  • 3 large eggs
  • 1 3/4 cups granulated sugar
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tablespoon vanilla extract
  • confectioners' sugar — optional

For the Cream Cheese Glaze:

  • 3 ounces reduced fat cream cheese (Neufchatel) — softened
  • 3 tablespoons powdered sugar — sifted, plus extra if needed
  • 2 tablespoons milk — plus extra if needed
  • 1/4 teaspoon vanilla extract


  1. Preheat the oven to 400 degrees F.
  2. Wash beets and place in a small roasting pan with 1/2 cup water. Cover and bake for 45 minutes to 1 hour, or until easily pierced with a fork. Dunk the beets in cool water, then using your fingers, slip off the peels. Coarsely chop, then transfer to a blender or food processor and puree. Measure out 2 cups and set aside.
  3. Reduce the oven temperature to 375 degrees F. Lightly coat a 10-cup Bundt or tube pan with oil and dust with flour. In a large bowl, sift together the all-purpose flour, whole-wheat pastry flour, baking soda, and salt. Set aside.
  4. In a double boiler or a small pan over low heat, add the chocolate and 1/4 cup of the oil. Heat just until the chocolate melts. Remove from the heat and stir until well combined. Set aside.
  5. In a large mixing bowl, beat together the eggs and sugar until fluffy. Slowly add the remaining 1/4 cup oil, Greek yogurt, vanilla extract, the chocolate mixture, and the 2 cups beet puree. Gently add the flour mixture, stirring by hand just until combined. Pour the batter into the prepared pan.
  6. Bake for 45 minutes, or until a toothpick inserted near the center comes out clean. Transfer the pan to a wire rack to cool for 30 minutes. Run a thin knife along the outer and inner edges of the pan and carefully invert the cake onto the wire rack. Let it cool completely before glazing.
  7. For the glaze: Beat together the cream cheese and powdered sugar until smooth and light. Beat in milk vanilla extract. If desired, add a bit more milk or powdered sugar as needed to reach you desired glaze consistency. Drizzle over cake, letting it run over the top and sides.

Recipe Notes

Serving size note: In order to make a cake sized for two, I halved recipe and baked it for 30 minutes in 5-cup Bundt pan.
Course: Dessert
Cuisine: American
Keyword: Chocolate Beet Cake with Cream Cheese Glaze, Easy Homemade Cake Recipe, Healthy Dessert Recipe

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