Make a Truly Show-Stopping Cake

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Beet CakeChocolate Beet Cake
Serves: 12 | Serving Size: 1/12 of cake


  • 3 large beets
  • ?4 ounces egg whites (roughly 4)
  • 1 and 1/3 cups granulated sugar
  • 1 tsp vanilla extract
  • ?1/4 cup canola oil
  • ?3/4 cup cold water
  • 1 tsp white vinegar
  • 2 cups all-purpose flour or white whole wheat flour
  • 1/3 cup Dutch process cocoa powder
  • ?1 and 1/4 tsp baking soda
  • Dash of salt
  • ?1 cup strawberry all-fruit preserves
  • Optional garnish: whipped cream


Trim and rinse the beets. Microwave them until tender, about 20 minutes. Slip them from their peels or peel with a knife. Puree the peeled beets in a food processor. When they are smooth, add the eggs, sugar, and vanilla and puree until smooth again. Stir the beet mixture into the rest of the ingredients (except the preserves).

Spray 2 9-inch cake pans very well with cooking oil spray. Bake the cakes at 350 degrees for 20-25 minutes or until firm.

Allow cakes to cool. Place one cake on a cake plate and top with half the preserves. Put the second cake on top of the first one and cover with the rest of the jam.

Serve garnished with whipped cream and jam.

Nutrition Information:

Serves 12. Each serving contains 266 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 246 mg sodium, 53 g carbohydrate, 2 g dietary fiber, 35 g sugar, and 4 g protein.

Each serving has 0% DV vitamin A, 1% DV vitamin C, 1% DV calcium, and 5% DV iron.

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