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5
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6
votes
Chocolate Beetroot Cake
A rich and delicious chocolate cake made with pureed beetroot!
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
243
kcal
Author:
Kate Hackworthy | Veggie Desserts
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
Calories:
243
kcal
|
Carbohydrates:
36
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
41
mg
|
Sodium:
184
mg
|
Potassium:
298
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
440
IU
|
Vitamin C:
1
mg
|
Calcium:
60
mg
|
Iron:
2
mg