Beetroot and Chocolate Cake

Preparation and cooking time:

80 Minutes

Suitable for freezing


about 2lb


  • 4oz (100g) cocoa powder
  • 7oz (200g) plain flour
  • 1 tablespoon baking powder
  • 9oz (250g) caster sugar
  • (175g) cooked beetroot diced
  • 3 eggs
  • 2 teaspoons vanilla essence
  • 200ml sunflower oil4oz (100g) finely chopped dark chocolate or chocolate chunks

1. Method

Preheat oven to 190C (gas mark 5).
Grease and line a 2lb loaf tin
Sieve cocoa, flour, baking powder and sugar into a bowl.
Blend the beetroot in a food processor. With the machine running, add the eggs one at a time. Pour in the oil and blend until the mixture is just smooth.
Stir the wet mixture into the dry ingredients. Add the vanilla essence and the chocolate chips and mix well.
Pour into the loaf tin and cook for approximately an hour. Test with a skewer to ensure fully cooked.

Leave a Comment