Chocolate Beet Cake Recipe Without Refined Sugars

Chocolate beet cake: refined sugar free, moist and delicious

5 from 2 reviews

Chocolate Beet Cake is an extra moist and chocolaty cake. No refined sugar. Sweetened with molasses, honey and maple syrup.


  • 2 small beets, roasted and pureed (about 1/2 cup puree)
  • ½ cup flour
  • 1/2 cup 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 grapeseed oil)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 3 Tbsp. strong coffee or chai tea (cooled)
  • 2 Tbsp. milk


  1. Preheat oven to 350 F and line an 8”x 8” pan with parchment paper or grease it well.
  2. Combine flours, cocoa, baking soda and salt.
  3. In another bowl whisk the egg 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 milk.
  5. Spread batter in pan and bake for 25-35 minutes.


Slightly adapted from Brown Eggs and Jam Jars