Beet Chocolate Cake

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Twenty years ago, FairShare launched From Asparagus to Zucchini to help CSA members understand and use their vegetables. A to Z remains an extremely popular cookbook, featuring easy-to-follow recipes that use everyday ingredients. Besides recipes, the cookbook offers historical and nutrition information, cooking tips, and storage details for each vegetable.

Beet Chocolate Cake

By Zephyr Community Farm


  • 2 cups sugar
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3-4 ounces unsweetened chocolate
  • 4 eggs
  • 1/4 cup oil
  • 3 cups shredded beets

Heat oven to 325 degrees. Grease two 9-inch cake pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in a double boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pans. Bake until fork can be removed from center cleanly, 40-50 minutes. Makes 10 servings.

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