This chocolate beetroot cake is rich and moist. The beetroot gives it a beautiful subtle earthiness and faintly red colour.
This cake is fabulously rich and moist and the recipe has never failed me. Chocolate and beetroot seem to be one of the more mainstream veggie dessert combinations, and it is usually what I choose for my more apprehensive veggie dessert recipients. Converts, all of them, I tell ya.
You can't taste the beetroot at all, but it gives a nice texture and makes the cake last ages. I made it four days ago as part of my son's third birthday cake (layered over chocolate and squash cake) and I just had a piece and it is still nice and fresh tasting.
Looking for more desserts with beetroot? Try these:
Slow Cooker Beet Chocolate Cake with Beet and Vanilla Topping
Beet Nut Butter Cups (vegan)
Beetroot Raspberry Chia Jam, vegan
Beetroot Chocolate Protein Balls
Get the recipe for Chocolate Beetroot Cake:
📖 Recipe
Chocolate Beetroot Cake
Ingredients
- 300 g 10.5 oz cooked beetroot (vacuum packed without vinegar is easiest)
- 125 g 1 stick butter , softened, plus extra for greasing
- 200 g 1 cup caster sugar
- 3 large free-range eggs
- 1 teaspoon vanilla extract
- 200 g 1 ⅔ cups plain (all-purpose) flour
- 75 g ½ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 180C. Lightly grease a 9" round cake tin.
- Puree the drained beetroot in a food processor.
- In a large bowl, cream together the butter, sugar and eggs until light, fluffy and smooth. Add the beetroot and vanilla and mix well.
- In another bowl, sift together the flour, cocoa, baking powder and salt.
- Add the dry ingredients to the beetroot mixture and mix well.
- Pour the batter into the prepared cake tin and bake for approximately 50 minutes or until an inserted skewer comes out clean.
- Cool in the tin for 15 minutes and then turn out onto a wire rack to cool completely.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Dee
If i don't eat eggs what can i use as a substitute in the above recipe?
Kate Hackworthy
Hi Dee, just try whatever you usually use to substitute eggs in cake recipes. Do you use flax or chia 'eggs'?
Dee
Thanks for your reply Kate. I have not used either ingredient. Howmuch flax seed should I use and how should I use it.?
Thanks Dee
Kate Adams
Hello, I just wanted to say I made this cake (and paired it with the beetroot vanilla topping from your slow cooker adaptation of the recipe which tasted so good) and it turned out brilliantly! The beetroot pairs very well with the chocolate, making the cake have a lovely flavour without being too sweet. Very eye catching with the frosting 🙂 Look forward to trying more of your recipes!
Kate Hackworthy
I'm so pleased that you like it Kate!
Kate Veggie Desserts
Hi Jill, I'm so glad that you liked the cake! I usually try to cut down on excess fat and sugar. Luckily by adding veggies, it's easy to do so. Let me know how you like the cookies. They should be fine without the coconut, but you could add any seeds, nuts or dried fruit if you like. 🙂
jill
hello there, I made the chocolate and beetroot cake, it turned out absolutely fab! I was looking for ages online for a recipe but didn't like the idea of using oil, so googled some images and liked the look of yours on the blue plate without all the extra toppings and the use of butter.
im off now to try out the avocado, banana, carrot and oatmeal cookies, although ive just realised I have no coconut, hopefully I can find something else in the pantry to substitute the coconut. but thanks for the recipes, I love the idea of using veg in desserts especially with certain produce being so plentiful down on the allotment right now.
thankyou and have a lovely day.