Chocolate “Red Velvet” Cake

I’m all about recipes that are sneaky! This one I made specifically for my chocoholic toddler. He loved it and got some veggies in too! : )

Chocolate "Red Velvet" Cake
Serves 12
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  1. 1 cup brown sugar
  2. 1/4 cup coconut oil, melted
  3. 2 eggs
  4. 3/4 cup chocolate chips, (any kind), melted and cooled
  5. 1/2 cup beet puree
  6. 1/2 cup buttermilk
  7. 1 tsp vanilla
  8. 2 cups whole wheat pastry flour
  9. 1 tsp baking soda
  10. 1/4 tsp salt
  1. 1 package reduced fat cream cheese (Neufchatel cheese)
  2. 4 T. butter
  3. 3/4 cup powdered sugar
  4. 1/2 cup cocoa
  5. 1 T. vanilla
  6. pinch salt
  1. Preheat oven to 350 degrees and grease and flour a 8x8 baking pan
  2. Combine brown sugar and coconut oil in mixer until smooth, then beat in eggs one at a time, mixing thoroughly with each
  3. Add beets, buttermilk and vanilla and mix until smooth
  4. Mix dry ingredients in separate bowl and add in to wet
  5. Fold in melted chocolate, and additional chocolate chips if desired
  6. The batter will be a pinkish purple color! Dont freak out! I did and added extra cocoa but it wasn't necessary...
  7. Bake for 30-35 minutes, or until toothpick in center comes out clean
To make frosting
  1. Using a hand mixer combine cream cheese and butter until smooth
  2. Gently add sugar, cocoa, vanilla and salt, and mix until light and fluffy.
  3. Frost cooled cake.
  1. About the beets: I used fresh garden beets. Make sure they are thoroughly cooked, the skin is removed, they are washed and pureed thoroughly before adding to the batter!
  2. I like to cut my cake horizontally and fill the cake with a layer of frosting, then frost the top.
Adapted from from Deceptively Delicious
Adapted from from Deceptively Delicious
Mama Matters Fitness
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