Chocolate Beet Cake

First off, we’d like to apologize from our long hiatus from The Two Pears. Ever since Julia went back to school, it’s been hard for us to figure out a system to cook, photograph, edit, and write collaboratively while we’re 100 miles away from each other.

But this weekend, we took a trip back to New York to celebrate our Dad’s birthday. Since we were finally in the same kitchen, we took advantage of it and cooked and photographed for three days straight. So get ready for a ton of Two Pears posts in the coming weeks!

We made this cake for the first time after I came home from Copenhagen. We were celebrating Poppy’s 93rd birthday and all of us were craving something rich and chocolaty. My mind immediately went to Green Kitchen StoriesChocolate Beet Cake, a recipe I had wanted to try since I first saw it back in April. When Mom suggested a chocolate mascarpone frosting to glaze the top, we needed no more convincing.

This cake is actually such a hit among people of all food preferences that we’ve made it many times since Poppy’s birthday. Last month, I made one for my housemates and even my pickiest friends were instantly obsessed with the moist, dense chocolate cake and its rich, creamy chocolate frosting. They didn’t even care when I revealed the cake’s secret: 2 full cups of shredded beets.

We’ve kept our recipe pretty similar to the original, but we’ve replaced the maple syrup with dates and added some ground oats. Making the cake vegan is easy too! Just replace the 3 eggs with ¾ cup of unsweetened applesauce and 1 ½ extra tsp. of baking powder.

So next time you have to make a cake for any reason, remember this recipe. Your guests will thank you as they come back for seconds.


2/3 cup safflower oil/olive oil/coconut oil
10 dates
3 oz. baking chocolate (unsweetened)
2 cups raw beets
3 eggs
1 cup whole wheat flour
½ rolled oats
2 tsp. baking powder
5 tbsp. cacao powder
zest and juice of ½ orange


8 oz. mascarpone cheese
6 dates
2 oz. baking chocolate
2 tbsp. cacao powder
2 tbsp. coconut oil
orange zest

In a small saucepan over medium heat, combine the safflower oil and baking chocolate and allow to melt slowly. In a food processor, blend the dates, raw beets, and rolled oats and blend to combine. In a large bowl, combine the melted chocolate, contents of the food processor, eggs, whole-wheat flour, baking powder, cacao powder, and orange zest and juice

Grease a 9-inch circular pan with coconut oil and sprinkle with shredded coconut to prevent sticking.

Bake in the oven at 350F for 25 minutes. Allow to cool completely before frosting.


Melt baking chocolate in a saucepan with the coconut oil. In a food processor, combine the cheese, melted chocolate, cacao powder, and the remnants of the orange zest. Frost and enjoy.

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