Secret Chocolate Cake

In Desserts, Recipes, Thanksgiving 2016 by Lori Hill4 Comments

This is a recipe I found in the cookbook Simply in Season Children’s CookbookThe “secret” to this chocolate cake is that it contains beets! As a kid, I was not fond of beets (my mother served us canned beets which still makes me shudder), but this is a fun — if not sneaky — way to get them some vegetables in their diet. And it tastes awesome!  The first time I made it, I got a half slice while my husband John and the boys devoured the rest of the cake in less than a day!

I have “veganified” this recipe and switched out the eggs with egg replacer from The Veggthe yogurt with Dairy Free Coconut Milk Yogurt Alternative from So Delicious and vegan chocolate chips from Equal Exchange. 

WATCH THE VIDEO of me preparing this cake. 

Secret Chocolate Cake
Serves 12
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Prep Time
40 min
Cook Time
1 hr 15 min
Total Time
1 hr 55 min
Prep Time
40 min
Cook Time
1 hr 15 min
Total Time
1 hr 55 min
422 calories
64 g
4 g
17 g
5 g
6 g
133 g
290 g
40 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 422
Calories from Fat 153
% Daily Value *
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 4mg
Sodium 290mg
Total Carbohydrates 64g
Dietary Fiber 3g
Sugars 40g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups of beets (about 2 large beets)
  2. 3/4 cup of applesauce
  3. 1 1/2 cups sugar
  4. 1/2 cup oil
  5. 1/2 cup coconut milk yogurt alternative
  6. egg replacer equivalent to 3 eggs
  7. 1 1/2 tsp vanilla
  8. 1 1/2 cups flour
  9. 1 cup whole wheat flour
  10. 1/2 cup baking cocoa
  11. 1 1/2 teaspoons baking soda
  12. 1/2 tsp salt
  13. 1 1/4 cups of chocolate chips
  14. powdered sugar
  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Wash and peel beets and cut into 1-inch cubes.
  3. Place into a pot of boiling water and boil for 20 minutes or until fork tender.
  4. Drain and set aside to cool.
  5. Puree beets with applesauce in a blender. Set aside.
  6. In a mixer, beat together sugar, oil, yogurt, egg replacer and vanilla until smooth.
  7. Mix all the flour, baking cocoa, baking soda and salt into batter with beet mixture just until blended.
  8. Pour half of the batter into a greased bundt pan.
  9. Sprinkle chocolate chips on top of the batter in the bundt pan.
  10. Pour remaining batter on top.
  11. Bake in preheated oven for 45-50 minutes or until a toothpick inserted inside reveals that cake is mostly baked through and not too liquid-like.
  12. Allow to cool.
  13. Sprinkle with powdered sugar using a wire strainer or sifter.
  1. I prefer to use an electric mixer, so I reduced the mixing time to 1 minute.
  2. My recipe adds an extra ¼ cup of chocolate chips which then makes the amount equivalent to a standard 12 ounce bag of chocolate chips.
  3. My version also adds powdered sugar as a topping.
Adapted from Simply in Season Children’s Cookbook
Sister Eden


Lori Hill

Lori Hill

Lori Hill is a plant eater, trash picker upper, climate activist, wife, and mom to 2 human boys, 2 cat boys, and 1 dog boy. On a mission to do all she can to take better care of the planet, Lori created Sister Eden Media, a green lifestyle company, to inspire others to give a damn and live more gently on Earth. She shares tips on her YouTube channel, Facebook, Twitter, and Instagram and also frequently appears on television.
Lori Hill


  1. Pingback: How to Easily Veganify a Chocolate Cake - Sister Eden

  2. Hello Lori. This cake recipe sounds amazing and delicious! Thanks for sharing! Also, enjoy hearing what you suggest. Happy Valentines Day to you and John! xoxo

  3. Pingback: 5 Simple Tweaks to Accomodate Any Vegan at Thanksgiving - Sister Eden

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