You've heard of putting carrots in cake, but what about beets? This chocolate cake gets a double dose of beets — both in the cake itself and the whipped cream topping. The best part: it practically cooks itself in the slow cooker.
This cake gets a lot of its moisture and sweetness from puréed cooked beets. You mix them with the standard cake essentials — butter, sugar, eggs, flour — and a bit of cocoa powder to create a rich, fudgy masterpiece.
Pour the batter in your slow cooker and let it cook on LOW for two-and-a-half hours. Once the cake has cooked and cooled, frost it with some whipped cream, which gets its beautiful pink hue from beet juice.
If you've been looking to sneak some extra veggies into your diet, this is a deliciously deceiving way to do so.
→ Get the Recipe: Slow-Cooker Beetroot Chocolate Cake with Beetroot Vanilla Topping from Veggie Desserts