Tried & Tasted: Chocolate Beetroot Cake


It has been a long time since I posted a recipe to my blog, however this little culinary delight had me digging out the mixing bowls and firing up the oven….


  • 75g/2½oz cocoa powder or powdered drinking chocolate
  • 180g/6½oz plain flour
  • 2 tsp baking powder
  • 250g/8½oz caster sugar
  • 250g/8½oz cooked beetroot
  • 3 large eggs
  • 200ml/7fl oz corn oil
  • 1 tsp vanilla extract
  • icing sugar for dusting


    Preparation method

  1. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.
  2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
  3. Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
  4. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.
  5. Bake for 30 minutes or until the top is firm when pressed with a finger.
  6. Cool on a wire rack and dust with icing sugar to serve.


    Sounds a little crazy, doesn’t it? But believe it or not these ingredients work wonderfully together. Pureed beets add moistness and a touch of sweetness to a deep chocolate cake — yet any overt beet flavor is masked by the rich chocolate. Plus, I love the fact that I can get a serving of vegetables with my hunk of chocolate cake.

    Go on I dare you!!!  


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