Chocolate Beet Cake

Recipe Info

Calories: 462


Primary Nutrition Facts Table
Amount Per Serving
Total Carbohydrates 47 g
Total Sugars 40 g
Protein 20 g

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Serving Size: 1 of 8

Recipe Info

Calories: 462


For the Cake:​

  • 1 can whole small beets or peeled cooked beets​
  • ½ cup Premier Protein Chocolate Milkshake Protein Powder ​
  • 1½ cups almond flour​
  • ½ tsp. baking soda​
  • ½ tsp. ground cinnamon (optional)​
  • 2 oz. dark chocolate chips​
  • 2 Tbsp. virgin coconut oil, plus more for pan​
  • 1 tsp. apple cider vinegar ​
  • 1 tsp. vanilla extract​
  • 4 large eggs​
  • 1¼ cups coconut sugar​
  • 1 tsp. kosher salt​

For the Frosting:​


  1. Blend the beets, adding water 1 Tbsp. at a time as needed, until a smooth purée forms. It should be the consistency of applesauce. Measure out 1 cup purée (reserve any remaining purée for another use, such as blending into a smoothie).
  2. Preheat oven to 350°F. Line the bottom of a 9" square cake pan with parchment. Spray with oil.
  3. Whisk the almond flour, baking soda, cinnamon, and ½ cup Premier Protein chocolate protein powder in a medium bowl; set aside.
  4. In a medium, heatproof bowl, combine the chocolate and coconut oil, and microwave until melted, stirring as needed. Stir in the vinegar, vanilla, and reserved 1 cup beet purée, until smooth.
  5. Beat the eggs, sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and a large bowl) until more than tripled in volume, about 5–7 minutes.
  6. Pour the chocolate-beet mixture into the egg mixture and beat on medium-low speed until combined. Turn the mixer off and add the dry ingredients. Beat on the lowest speed, scraping down the bowl as needed, until combined.
  7. Transfer the batter to the prepared pan. Bake the cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45–50 minutes. Let cool for 10 minutes. Carefully run a knife around the edges of the pan, then invert the cake onto a wire rack and let it cool before frosting.
​ For the Frosting:
  1. In a medium, heatproof bowl, microwave the chocolate until melted, stirring as needed. Mix in the yogurt and protein powder and stir until smooth.
  2. Spread the frosting evenly over the cooled cake, or transfer it to a piping bag for a more decorative garnish.