The season’s most delicious cake combines beets and chocolate
Grated beetroot adds moisture to the chocolate cake. The Silhouette plate is by Serax, and the Scandia dessert fork by Iittala.
VEGETABLE-PACKED cakes are pure genius. Grated carrot, zucchini, or beetroot adds moisture, depth, and richness to the batter without the need for heaps of butter and sugar.
Cakes made with oil and mixed directly in the pan are wonderfully forgiving compared to the more delicate, traditional batters that require beating, sifting, and melting.
The Dune chef’s knife and oval Silhouette tray are from Serax. Straight-edged Rho peeler by Victorinox.
For this recipe, I use cooked beets to achieve an extra-smooth texture. You can either boil or roast the beets until tender – and the clever cook will roast the whole batch while at it, saving the rest for risotto or pasta later. If convenience is what you’re after, pre-cooked beets from the store work just as well.
This cake is also delightfully adaptable: swap the chocolate for chopped nuts, or give it a festive twist by adding a couple of teaspoons of gingerbread spice.
The Japanese Hario glass teapot comes with a large strainer. The delicate Manz teacup is from 1616 / arita japan, and the ribbed Inku drinking glass by Serax.
Each slice can be dusted with cinnamon or cocoa powder. The colored Teema plates are by Iittala.
You can enjoy a slice of beet cake as is with your afternoon coffee, or, if you want a little something extra, whip up some cream, fold in cream cheese, and sweeten to taste with powdered sugar. Pipe a dollop on top of each slice and dust with a touch of cinnamon or dark cocoa powder.
It’s a classic café trick that turns a humble loaf cake into something ready for the patisserie window. The slightly tangy cream cheese balances the richness of the cream and pairs beautifully with the sweet, earthy cake.
“Serving individual slices with cream is a practical choice. I rarely frost the whole cake at once because the topping tends to absorb all the fridge odors,” says Suvi Kesäläinen.
Recipe: Chocolate Beet Cake
Ingredients:
200 g (about 2 medium) cooked beets
3 eggs
170 g (¾ cup) sugar
150 ml (⅔ cup) neutral oil (such as canola or sunflower)
130 g (1 cup) all-purpose flour
40 g (½ cup) unsweetened cocoa powder
1 tsp vanilla sugar
1½ tsp baking powder
A pinch of salt
100 g (3½ oz) dark chocolate
For serving
250 ml (1 cup) heavy cream
100 g (3½ oz) plain cream cheese
Powdered sugar, to taste
Cinnamon or cocoa powder, for dusting
Instructions:
Add the peeled, cooked beets, eggs, and sugar to a blender and blend until smooth. Slowly pour in the oil while blending. In a separate bowl, mix together the flour, cocoa powder, vanilla sugar, baking powder, and salt. Roughly chop the chocolate and add it to the dry ingredients.
Pour the beet mixture into the bowl with the dry ingredients and gently fold everything together with a spatula until no streaks of flour remain. Avoid overmixing, or the texture will become tough.
Pour the batter into a loaf pan lined with parchment paper. Bake on the lower rack of the oven at 350°F (175°C) for about 45 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely before slicing.
Whip the heavy cream until almost stiff, then sweeten to taste with powdered sugar. Add the cream cheese and whip briefly, just until combined. Spoon or pipe a dollop of the mixture on top of each cake slice and dust with cinnamon or cocoa powder if you like.
Tip: If you don’t have a blender, grate the beets using the fine side of a box grater and add them to lightly whisked eggs and sugar. Mix in the oil and continue following the recipe as instructed.
Design Stories contributor Suvi Kesäläinen is a photographer who loves to create dishes that are not only delicious but also fast and easy to make. She’s passionate about the best seasonal ingredients, local food, and intriguing culinary trends.
See also:
• All tableware >
Text and images: Suvi Kesäläinen
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Published on 24 Oct, 2025
