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Ingredients

1 (15 ounce) can sliced beets, drained 2 large eggs 2 ¼ cups all-purpose flour 2 cups white sugar ½ cup unsweetened dark cocoa powder 1 teaspoon baking powder ¼ teaspoon baking soda ½ cup salted butter, melted

Nutrition Info

313.4 calories carbohydrate: 55.9 g cholesterol: 51.3 mg fat: 9.3 g fiber: 2.5 g protein: 4.6 g saturatedFat: 5.5 g servingSize: - sodium: 203 mg sugar: 35.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 10-inch round cake pan.
Puree beets in a food processor or blender until the consistency is smooth and no lumps remain. Add eggs and blend for a few seconds more.
Mix flour, sugar, cocoa, baking powder, and baking soda together in a separate bowl with an electric mixer. Mix in butter. Pour beet puree into the bowl while mixing on low speed to combine. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 to 10 minutes before inverting onto a wire rack and cooling completely.

1 10-inch cake

This is a great option for sneaking veggies into a dessert no chocolate lover can resist!