Eggless Dark Chocolate Beet Bundt Cake

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We are starting the fourth week of the BM#45 today. I have taken to making Cakes and Muffins with Vegetables and Fruits. This has been a do to theme on my list for a while. The last time I had included, I couldn’t make it and so to ensure I make it, I took to baking these quite early. 
First in the series is a cake with Beets. For a long time I was fascinated with the Red Velvet Cake. It’s a layered cake topped with cream cheese and the red colour is either by adding beetroot or red food colour. Adding Beets to your cake and making sure your kids eat, was something I could surely try. 
So I was checking for an eggless version of Red Velvet Cake, with of course with chocolate added. I came about this recipe, which had beets and cocoa added. I added more dark chocolate and made it very rich by topping again with dark chocolate. The cake turned out so moist and chocolaty, that my boys didn’t realize that it had beets in it. Infact nobody was able to identify that the cake had something new it in, except for saying the cake tasted awesome. 
I had to save some for my friends, else my boys would’ve been happy having this for their snacks two days in a row. I confessed the beets to Konda and she was grinning every time her brothers wanted that cake. I told her not to share the news as I knew they may not want to eat after knowing. This is surely one way I can sneak in the beets.
The Bundt cake stays good for a week when refrigerated, and for nearly 2 days at room temperature. The moisture content is high, so it’s best to refrigerate and warm before serving. The chocolate melts and the cake becomes soft and moist. And practically except the icing sugar that was dusted on top, you don’t require any icing.
Enjoy this Dark Chocolate Beets Bundt Cake, if you didn’t do much for Diwali like me, then this is a perfect cake to make and enjoy!

Eggless Dark Chocolate Beet Bundt Cake 
All Purpose Flour – 1 Cup
Beetroot Puree – 1 Cup 
Olive Oil – 1/4 Cup 
Baking Powder – 1 tsp
Cocoa Powder – 4 tbsp
Dark Chocolate – 1/2 cup
Packed Brown Sugar- 1/2 Cup
Milk – 1 tbsp
Salt a pinch
Icing Sugar For dusting
How to make Dark Chocolate Beets Bundt
Preheat the oven at 180 degrees C and grease the bundt pan and keep aside.
Peel and cube one big beet, steam in MW safe bowl till soft for about 5 – 7 mins. Allow to cool and puree using as little water as possible.
In a bowl add the flour, baking powder, cocoa powder and salt. Mix well. 
Then add olive oil, brown sugar, beets puree, combine everything together. 
The mix will be thick, so add a tbsp of milk as required to get a dropping consistency. Finally mix in half of the chopped dark chocolate.
Place half of the chopped dark chocolate on the pan, on top of this, add the prepared batter.
Bake at 180 C for 15 mins, reduce to 170 and bake for another 10 mins.  check for doneness, and wait for the cake to cool before inverting to serving plate.


Since I have added chocolate bits on the top, the cake tends to be more moist and might appear not being fully done. However wait for sometime for the cake to cool down completely before digging in.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

Eggless Dark Chocolate Beet Bundt Cake

Course Desserts
Dish Type Eggless Cakes
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. I have to give this a try. My kids and I love beets but wasn't sure how the flavor comes out in a cake recipe. If your kids didn't recognize the beets presence then I guess it must not be a problem.

  2. I always feel using beets in baking especially cakes gives the natural red color that comes in red velvet cake where we tend to add color. I prefer the healthier version of adding beets. Looks delicious. I'm sure they would've tasted delicious too!

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