Chocolate Beet Cake Recipe is Refined Sugar-Free

chocolate beet cake

Baking with natural sweeteners

Plain old sugar has its place in baking. It’s easy to cook with and does the job of sweetening whatever it is you’re making but I think we should expect more from our sweeteners. Yes, we need them to sweeten, but more natural sweeteners, like molasses, honey and maple syrup can do double duty in a recipe by adding flavour too.

In this recipe you’ll see how molasses, honey and maple syrup can work together to create a moist and flavourful cake. In fact, this Chocolate Beet Cake is so chocolaty and moist that you can adapt it to all sorts of wonderful uses. Double the recipe and make a layer cake. Make it as cupcakes, or leave it just as is — the perfect snacking cake.

chocolate beet cake

It’s easy to use molasses in place of honey and maple syrup:

Real maple syrup is pricy and honey isn’t exactly cheap. Feel free to substitute additional molasses for either the maple syrup or honey called for in this recipe.

This recipe is adapted from the new cookbook, Brown Eggs and Jam Jars by food blogger Aimee Wimbush-Bourque. I have already made a few things from the book and have many more tagged to try. All have been a hit with my family so this cookbook is quickly becoming one of those dog-eared family favourites. (I’ll share more in next week or so).

Aimee cooks a lot with natural sweeteners so in this book there is no shortage of recipes for molasses.

brown eggs and jam jars

A Giveaway!

Because I think you’ll love this cookbook as much as I do we’re giving away a copy to one lucky reader.
a Rafflecopter giveaway

Chocolate Beet Cake

Slightly adapted from Brown Eggs and Jam Jars

  • 2 small beets, roasted and pureed (about 1/2 cup puree)*
  • ½ cup flour
  • 1/2 whole wheat or spelt flour
  • ¼ cup cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 1/2 cup butter, melted (or grape seed oil)
  • ¼ cup Crosby’s Fancy Molasses
  • 1/4 cup honey
  • 1/3 cup maple syrup
  • 3 Tbsp. cup strong coffee, chai tea or black tea (cooled)
  • 2 Tbsp. buttermilk, yogurt or milk
  1. Preheat oven to 350 F and line an 8”x8” pan with parchment paper or grease it well.
  2. Combine flours, cocoa, baking soda and salt.
  3. In another bowl whisk the eggs with the melted butter then whisk in the molasses, honey and maple syrup. Add coffee and beet puree and beat well.
  4. Gently stir the dry ingredients into the wet ingredients then stir in the buttermilk.
  5. Spread batter in pan and bake for 25-35 minutes.

*How to roast beets: Make a little foil packet for your beets, place it in a metal baking pan and bake at 350 F until the beets can be pierced with a fork. When cool enough to handle, slip off the skins and puree. Roast a big batch and freeze leftover puree.

 chocolate beet cake

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6 thoughts on “Chocolate Beet Cake Recipe is Refined Sugar-Free

  1. jacquie says:

    🙁 what about those of us who don’t do social media is there a way for us to enter? I would dearly love to win this book.

    1. Hi Jacquie, No worries. I just added your name into the draw. Good luck.

      1. jacquie says:

        thanks.

  2. Peggy says:

    I am wondering about flour in the ingredient list – is the 1/2 whole wheat or spelt flour supposed to be an additional ingredient, and if so, how much? Or is it an option to use 1/4 cup whole wheat or spelt flour in place of half the unspecified 1/2 cup flour?

    1. Hi Peggy, The recipe calls for 1 cup of flour in total. I make it with half all-purpose and half whole wheat or spelt. You could even use all whole wheat or spelt if you’d like.

  3. Marion French says:

    How do I enter the contest?
    Thanks

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