Rosemary Chocolate Beet Cake

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Rosemary Chocolate Beet Cake


SourceCaitlin Elberson
Prep time15 minutes
Cooking time38 minutes
Total time53 minutes


This recipe was submitted by Caitlin Elberson in our 2014 We ♥ Local Beets Recipe Competition. Caitlin says, “I love this recipe because it seems to be a real people pleaser. I love serving it to diverse crowds and realizing that everyone enjoys it - adults with sophisticated palates as well as children who don’t even realize there are beets in it! This recipe is also special because all ingredients can be sourced locally in Vermont and/or organically, making it a treat that can really be enjoyed.”


1 cup
flour, whole wheat pastry (or all purpose)
1/2 cup
cocoa powder (unsweetened)
1 teaspoon
baking powder
1/4 teaspoon
baking soda
1/2 teaspoon
sea salt (finely ground)
1/2 cup
coconut oil (melted, or butter)
1/2 cup
1/4 cup
brown sugar (firmly packed)
2 teaspoons
vanilla extract
1 1/2 cup
beet (raw, peeled, finely grated)
2 teaspoons
rosemary, fresh (finely minced)


Set an oven rack in the middle of the oven with plenty of room above it and preheat the oven to 350°.

Grease an 8½- by 4½-inch loaf pan with butter and then sprinkle a light layer of flour, tapping out any excess flour that does not cling.

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In another large mixing bowl, using a large whisk, whisk together the coconut oil, sugars, eggs, and vanilla until creamy and smooth, about 2 minutes.

Stir the grated beet into the coconut oil mixture.

Add the flour mixture to the coconut oil-beet mixture with a large spatula. Combine gently but well, so that no flour remains visible in the batter. Mix in the rosemary.

Spoon the batter immediately into the prepared pan, and set in the center of the preheated 350° oven.

Bake for about 38-40 minutes. If the loaf is pulling away from the edges of the pan, immediately pull it from the oven. Over-baking this bread will make it dry.