Truly Healthy Chocolate Beet Bundt Cake

Don’t laugh, alright?

I know my Bundt looks kind of odd… But it’s not my fault, you see… it’s the pan!

What is it with manufacturers creating Bundt cake pans that give you cakes that resemble giant donuts?

Truly Healthy Beet Chocolate Bundt Cake | by Sonia! The Healthy Foodie

I mean seriously, what are they thinking?

If I wanted a giant donut, I would buy a “giant donut” pan. Not a Bundt cake pan.

Wow, talk about a letdown. I’d been looking sooooo forward to that one. I hadn’t made a Bundt in YEARS and was looking so forward to unmolding this beautiful, deeply ridged, curvy and bumpy cake… and this is what I got.


I don’t know about you, but I like my Bundt cakes to bear beautiful, deep and well defined markings.

My kingdom for one of these babies!

But hey, all is not lost!

While I was visibly disappointed with the way my cake looked, I really can’t say the same about my taste test experience!

Truly Healthy Beet Chocolate Bundt Cake | by Sonia! The Healthy Foodie

Oh goodness did it ever meet my expectations AND THEN SOME!

This cake REALLY takes the cake!

Talk about dense and crazy fudgy. Lord have mercy on me! It really does have the most amazing texture, I swear. Even my daughter said so. In fact, she’s the one who said it first! She said this was my bestest best success at replicating a “real” cake texture so far.

And the flavor is just plain wicked out of this world too!

Now I’m not gonna lie to you, the beets do come shine through. You DO indeed taste them… as in you can’t pretend that they are not there. But they work so very well with the chocolate!

In fact, I think I would’ve been disappointed NOT to taste the beets in that cake.

Truly Healthy Beet Chocolate Bundt Cake | by Sonia! The Healthy Foodie

I deliberately chose to use raw, unpeeled beets to get as much color, taste and moisture as possible, as well as all the precious nutrients that this gorgeous ruby vegetable has to offer.

I think that my decision really paid off.

If like me, you appreciate beets to the max, you are going to fall crazy in love with this cake.

And seriously, let me ask you this. Have you ever before in your life had cake where the frosting was so healthy that you would actually WANT to add more because it was so good for you?

Well, you’re looking at one now!

But I strongly recommend that you taste it instead of just looking at it because frankly, it tastes MUCH better than it looks. 😉

Chocolate Beet Bundt Cake

Yield: Serves 12

Chocolate Beet Bundt Cake


  • 550g raw beets, peel on, grated
  • 1 cup unsweetened applesauce
  • ¾ cup date paste (150g)
  • 1 cup buttermilk
  • 2 eggs
  • ½ cup egg whites
  • Vanilla extract
  • Dry Ingredients
  • 275g spelt flour (1¾ cup)
  • 70g arrowroot flour (½ cup)
  • ¾ cup dark cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Icing
  • 2 scoops vanilla flavored whey protein powder
  • 2 scoop plain whey protein powder
  • ¼ cup date paste
  • ¼ cup cocoa powder
  • ¼ cup yogurt
  • 3 tbsp pasteurized egg whites
  • Garnish
  • 2-3 tbsp raw cocoa nibs


    For the cake
  1. Preheat your oven to 375F and coat a bundt cake pan with cooking spray.
  2. In a large bowl combine dry ingredients and whisk until well incorporated. Set aside.
  3. In the bowl of your food processor, combine wet ingredients and process until smooth.
  4. Pour into dry ingredients and stir with a wooden spoon or spatula until well combined.
  5. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool for 5 minutes, return onto a cooling rack and cool completely.
  7. For the icing
  8. Add date paste, yogurt and egg whites to a mixing bowl and blend with a whisk until smooth and well combined.
  9. Stir in cocoa powder and again, mix until smooth.
  10. Stir in whey protein powders and mix until well combined. Let rest for a minute then stir again until smooth.
  11. Place cooled cake in a serving plate and pour icing all over the top, letting it drip on the side.
  12. Garnish with raw cocoa nibs.

Truly Healthy Beet Chocolate Bundt Cake | by Sonia! The Healthy Foodie

Start with a giant donut… erm sorry, I mean Bundt cake

Truly Healthy Beet Chocolate Bundt Cake | by Sonia! The Healthy Foodie

Pour on a little bit of delicious chocolate frosting…

Truly Healthy Beet Chocolate Bundt Cake | by Sonia! The Healthy Foodie

…or A LOT!

Truly Healthy Beet Chocolate Bundt Cake | by Sonia! The Healthy Foodie

Garnish with cocoa nibs…

Truly Healthy Beet Chocolate Bundt Cake | by Sonia! The Healthy Foodie

Cut yourself a slice…

Truly Healthy Beet Chocolate Bundt Cake | by Sonia! The Healthy Foodie

And prepare to die. Well, almost! Check out that amazing fudgy texture.

Has your heart rate gone up yet?


Share This Recipe!Tweet about this on TwitterPin on PinterestShare on FacebookShare on Google+Share on StumbleUponDigg thisShare on Reddit


  1. says

    Haha – the frosting made it beautiful! I always have little places on the outside of my bundt cakes and I’m just like, “Oh well, nothing a little powdered sugar dust or frosting can’t fix!”. Regardless of the shape I’d be happy to eat this cake any day – sounds wonderful!

  2. says

    Simply exquisite. And the calorie count is so reasonable per serving of this delight! I’m not sure I’ve made enough Bundt cakes to know the standard shape… this one does not seem that far off to me though – and besides, you have the uncanny ability to make everything look beautiful so retarded is definitely not what I would choose to call this gorgeous creation ;-).

  3. says

    Oh man! That looks incredible! Honestly, I’d go for a giant chocolate donut any day so the first picture looked just fine to be, but then when I scrolled down and saw the pictures with the frosting, and then with a bite… you almost had me drooling! This cake is going to the top of my to-do list for sure. I just have one question. Is there any way to make the frosting if you don’t have protein powder? And, if so, what changes should I make?

    Thanks so much, and please keep the baked goods coming. I love them!

    • says

      Thanks a bunch Ruta! To be honest, I don’t think that the frosting could be made without the protein powder, it would turn into something completely different. And as far as replacing it with something else, I really wouldn’t know what to use…

      Sorry for liking my protein powder so much, I use that stuff in everything… soon I’ll be putting some in my coffee! 😉

  4. says

    The cake is in the oven! Well a variation of it, using pureed kidney beans (no beets available here at this time of year) and wheat flour. I’m very dubious about the baking soda and powder levels. A combined total of 3 tablespoons in a heck of a lot! I fear my batter tasted very acidic. Does this bake out? I assume the cake won’t taste like baking soda… So excited for that fudgy texture!

    • says

      YIIIIIIKES!!! Did I really write tbsp? Oh my, so sorry Christina… this should’ve have been TSP. I don’t think that it will totally ruin your cake though, you should be fine still. I could taste the baking soda big time in the batter but the taste completely cooked out. I’ll go and change the recipe right now. Let me know how your cake came out!!!

      • says

        Meh didn’t seem to affect it! It was one huge cake though! Super high – I guess my bundt tin is a lot smaller/higher. You’ll see in photos shortly :) Super tasty, not very sweet. So satisfying having this great slice of it for morning tea (as in, mid morning snack), slathered in chocolate icing, in front of my colleagues who are wide mouthed at my eating chocolate cake so early in the day.. pahaha they’ll never know..

        • says

          Phew… so relieved! I was so worried after reading your last comment! Now I can breathe much better! 😉 Can’t wait to see your pictures, I bet I’ll love your Bundt! Small and high usually results in very nice looking cakes! Are you going to post about it?

          And isn’t it super cool to be eating cake for breakfast? ESPECIALLY chocolate! My favorite, for sure! 😀

  5. says

    Well despite the donuty look… It does look very appetizing with that oozing chocolate down the side but you’re right about your bundt pan. It’s a bit of an odd shape!

  6. says

    How does it look odd? It looks like all of my bundt cakes. Oh well. I like it! I tried my first beet last weekend. I was awful. But I’m sure this cake is amazing for people who aren’t beet-haters! It’s definitely beautiful. You’ve been posting lots of desserts lately. Woohoo. Fine with me. :)

    • says

      You didn’t like beets? What didn’t you like about them? Have you ever tried them in chocolate cake?

      And I guess you have this same cheap pan if your Bundt cakes also look like that. Well, mind you, cheap isn’t really the right choice of word here, I’ve paid a good price for that pan. Yet, the grooves just aren’t deep enough and almost completely disappear from the cake after it’s baked. I bought a second one which I used for my pumpkin bundt, but it’s still not super well defined. Better, but not perfect. Looks like I’ll have to buy a 3rd pan…

      As for my posting lots of desserts, I’m just super inspired lately. I’ve got MANY more in store!!! 😀

  7. says

    This looks amazing. I can’t wait to make this. Curious about the beets! Beautiful photography!!

  8. Cassie says

    This looks delish! About how many beets would you say you used? Did you use a food processor for the grating?

    Thanks a bunch!

    • says

      I think it was 3 large beets, but I can’t remember exactly… I didn’t need to use a food processor, just my regular stainless steel grater did the trick, but feel free to use your food processor if you want to! And let me know how this works out of you if you end up giving it a try! :)

  9. Fiorella says

    Hi, I’m a seasoned baker, made the beet cake and it stayed overly wet/moist (?raw) inside while the outside was hard and overcooked!! Kept it in the oven 1/2 hour longer than specified, no difference, then trimmed the hard overcooked part and returned to oven, just didn’t seem to be cooking!! The only thing I did differently was use almond flour in place of arrowroot. Maybe I wasn’t supposed to process the beets? I grated the beets then put them in the processor with the other wet ingredients. Disappointed, because lot of prep time with the beets (I peeled them before grating)! Any ideas about what went wrong? Thank you.

    • says

      Hi Fiorella,

      First off, I took the liberty of reposting your comment under the proper post. I hope you don’t mind, it just makes more sense that way!

      Secondly, I’m extremely sorry to hear that you’ve been having trouble with the cake! I can only see your one substitution as being the culprit. Almond meal and arrowroot flour are 2 completely different things. They have properties that aren’t even remotely similar. Ever tried thickening a sauce with almond flour? My guess is it wouldn’t work at all… I’m not even sure that it would work as a binding agent, really.

      Again, I am real sorry that your cake didn’t turn out. And for the record, if you ever decide to give it another shot, don’t bother peeling the beets. Just give them a good wash, it’ll save you a whole bunch of time! :)

  10. Carmen says

    Just wondering before I give this one a go whether it would be possible to substitute the spelt flour for coconut flour?? Or would it affect the cake? Thanks!

    • says

      Oh, it would definitely affect the cake, Carmen. Coconut flour is very different from any other flour out there, plus, you’d be losing the gluten, so the cake would without question behave differently. I’m sure it would still work, but you’d probably have to add some blanched almond flour as well. I haven’t played with these ingredients enough to give you measurements, but you certainly made me want to give it a try now. I think I need to make a paleo version of this baby!

      If you do give it a try, Carmen, make sure you let me know how it went! :)

  11. christina says

    Wow im definately making your cake recipe this weekend thanks for creating and sharing your awsome recipe I can tell a good one when I read it !: ) b.t.w. I cant stand anything more than when retarded peons cant keep their lame retarded comments to them selves everyword has a place in our langauge new and old thats what makes english the best langauge people should seriously move to another country before saying that and get a life. Oh yeah your bundt still looks awsome just softer

    • says

      Haha! Thanks a bunch, Christina! :) I certainly hope your cake turns out looking better than mine (just make sure you use a great Bundt pan, not a retarded one like I did) and you’ll be fine! 😉 I’ve since chucked that stupid pan and bought a brand new one with real deep grooves in it. Works much better. And now you made me want to revisit this recipe big time. I’m so putting it on my list. I need to make this one Paleo friendly!

      Anyway, please, do let me know how the cake worked for you if you end up making it. Taste-wise… and look-wise! 😉

  12. m Ca says

    Hi! Making this tomorrow :) i have way too many beets from the csa!!! Can you suggest an alternative to date paste please? Would banana work? Thx!


  1. […] Ever since, I have found myself turning full sized cakes into smaller, gourmet delights, perfect for sharing with another couple at our beloved dinner parties. Halving a full size (20cm) cake makes for a perfect 4 – 6 person cake (6 if you eat like a lady, 4 if you eat like me). With the celebration of love approaching I have been seeking a red velvet cake, tinted a real red, extracted from fresh beets. Moist from fresh beets. Sweet from fresh beets. I wanted a simple recipe, not as heavy as Joy The Baker’s, not quite as health-conscious as Sonia at The Healthy Foodie’s. […]

Leave A Reply