The Chocolate Beetroot Cake is a decadent dessert that surprises many with its rich flavor and incredibly moist texture—all thanks to its secret ingredient: beetroot. While it may sound unconventional at first, beetroot adds a subtle earthy sweetness and locks in moisture, making the cake tender and luscious without overpowering the chocolate. This cake is a clever way to sneak in veggies, offering a guilt-free indulgence that’s both satisfying and slightly healthier. With its deep cocoa flavor and beautiful, slightly reddish hue, it’s a showstopper for both casual tea times and elegant dinner parties.
Suitable Occasions:
Birthday parties
Dinner parties
Valentine’s Day
Potlucks
Time Required:
Serve 4 people
Preparation time: 20 minutes
Cooking time: 35 minute
Ingredients:
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125g cooked beetroot
(peeled and finely grated or puréed)
100g plain flour
75g caster sugar
25g cocoa powder
(unsweetened)
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
1 large egg
50ml vegetable oil
(or melted butter)
1 tsp vanilla extract
50ml milk
(dairy or plant-based)
50g dark chocolate
(melted, optional for richer flavor)
Decorate the cake (optional):
Stawberry
Blueberry
Mint leaves
some chocolate pieces
Instructions:
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1). Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line a small round or square 6-inch cake tin.
2). Prepare dry ingredients: In a mixing bowl, sift together flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
3). Mix wet ingredients: In another bowl, whisk together the egg, sugar, oil, vanilla extract, and milk until well combined.
4). Add beetroot: Stir in the grated or puréed beetroot and melted chocolate (if using) to the wet mixture.
5). Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
6). Bake: Pour the batter into the prepared cake tin and smooth the top. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
7). Cool: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8). Optional topping: Dust with icing sugar or serve with a dollop of crème fraîche or whipped cream.
Tips
- Use vacuum-packed cooked beetroot (not in vinegar) for ease.
- Add a handful of dark chocolate chips for extra indulgence.
- Store leftovers in an airtight container for up to 3 days.
Rate
On a scale from 1 (easiest) to 9 (most difficult), making a Chocolate Beetroot Cake would rate around a 3.
Why a 3?
Beginner-friendly: It uses basic baking techniques—mixing wet and dry ingredients, grating or blending beetroot, and simple oven baking.
No fancy equipment needed: A hand whisk, grater, and standard oven are enough.
Mild challenge: The only slightly tricky part is preparing the beetroot (cooking and puréeing if not using pre-cooked), and making sure it blends well without affecting texture.
It’s a great bake for beginners who want to try something a little different without being overwhelmed. Want to level it up with frosting or make it gluten-free? I can help with that too!
The idea of pairing beetroot with chocolate dates back to the mid-20th century, when cooks began experimenting with vegetables in baking—think carrot cake and zucchini bread. During times of rationing, beetroot was used to retain moisture in cakes without needing excessive amounts of eggs or butter. In recent years, the Chocolate Beetroot Cake has made a comeback, especially among health-conscious bakers and gourmet food lovers. It’s now popular in cafés, cookbooks, and food blogs, celebrated for its unique flavor profile and the added nutritional benefits of beetroot, such as fiber, antioxidants, and natural sweetness.
