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Beetroot chocolate cake recipe

Beetroot chocolate cake recipe

688 ratings

Looking to bake something a little different? Learn how to make a beetroot cake with our nifty recipe. With rich dark chocolate and earthy beetroot this simple sponge is elegant and delicious. Give this chocolate beetroot cake a go today! See method

  • Serves 12
  • 15 mins to prepare and 45 mins to cook
  • 317 calories / serving
  • Freezable


  • 50g cocoa powder
  • 175g plain flour
  • 1½ tsp baking powder
  • 200g caster sugar
  • 250g cooked beetroot
  • 3 medium eggs
  • 200ml sunflower oil
  • 100g dark chocolate, finely chopped
  • icing sugar

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    4g 19%
  • Sugars

    24g 27%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 35g Protein 4.7g Fibre 2.1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C, then grease and line the bottom of a 23cm springform cake tin. Sieve the cocoa, flour, baking powder and sugar into a large mixing bowl.
  2. Drain and halve the beetroot, then blend in a food processor. With the machine running, add the eggs one at a time, then pour in the oil. Blend the mixture until the liquid is just smooth.
  3. Stir the wet mixture into the dry ingredients and mix in the chocolate. Pour into the tin and cook for 45 minutes or until a skewer comes out clean.
  4. Remove from the oven and set aside for 10 minutes, then turn out and leave to cool. Dust the cake with icing sugar before serving.

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