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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 94.7
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 62.1 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Beet Chocolate Cake calories by ingredient
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Beet Chocolate Cake

Submitted by: JO_JO_BA

Introduction

My birthday cake and now our special occasion sweet... nonfat and low sugar! Adapted from a recipe at FatFree Vegan. My birthday cake and now our special occasion sweet... nonfat and low sugar! Adapted from a recipe at FatFree Vegan.
Number of Servings: 12

Ingredients

    398 mL can sliced beets, drained
    unsweetened apple sauce
    2 tbsp. water
    2 tsp. vanilla extract
    1 tsp. white vinegar
    1 cup whole wheat flour
    1/2 cup white flour
    1/2 cup cocoa
    1/4 cup sugar
    3/4 cup Splenda
    1 tbsp. cornstarch
    2 tsp. baking soda
    1/2 tsp. salt
    1/2 tsp. ground cloves

Directions

Preheat the oven to 325 degrees. Oil or spray two 8- or 9-inch cake pans.
Put the drained beets into the food processor with 1/4 cup (clear) water, and process until pureed.
Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line.
Add the 2 tablespoons water, vanilla extract, and vinegar to the beets and mix well.
Mix the dry ingredients together, add the beet mixture and stir until well-combined.
Bake for 35 minutes Test by inserting a toothpick into the center; it's done when the toothpick comes out clean.
Allow to cool completely before cutting and serving.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I really liked this--other than sugar, nothing in it is unhealthy! I used all whole grain flour, carob instead of cocoa, and all sugar instead of splenda (I don't trust artificial sweeteners). Next time I'm going to cut the sugar down to 3/4 cup . - 6/14/09

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  • Not our favorite cake! Very dense, rubbery cake that was about the thickness of brownies. Would not make again. - 6/2/14

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  • Very good. Even the kids liked it. Used all sugar (total 3/4 cup) rather than Splenda & topped with powerdered sugar. - 7/22/12

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  • .... It is ok, i guess... But i think i put too much cloves powder. The taste of it was too strong, and may be orange flavur was not the best choice. Never mind. But it tasted better with some pieces of pibeaple. I'll try different recepies of choccolate cake next time - 6/1/12

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  • Made and eaten... yummy! I made it into a black forest cake with cherry pie filling in the middle, although fresh fruit would have been good too, then topped with lite cool whip. The rice flour and all splenda really cut the calorie count, to make room for the topping :) even the kids liked it! - 6/9/10

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  • Oh my goodness! I made this for my birthday today and it was really delicious! The funny part is - I FORGOT to add the cocoa! Haha! So, it wasn't chocolatey but it's a dense, moist cake! I topped with 1 tsp cinnamon and 1 tsp sugar mixed together to mask any remaining smell of beets. A hit 4 sure! - 2/20/10

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  • I tried the reciped today, I made cupcakes instead. They were a little dry, might try again with some variation to the recipe, but you really couldn't taste the beets so that was great. - 4/8/09

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