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Chocolate and Beetroot Cake


Preparation Time: 20 minutes
Cooking Time: Cake 45-50 minutes, Muffins 20-25 minutes
Servings: 1 cake or 8 muffins


220g (8oz) plain flour
50g (2oz) cocoa powder
1 teaspoon baking powder
110g (4oz) caster sugar
4 plain cooked (vacuum packed) beetroots
150ml (6fl oz) vegetable oil
1teaspoon vanilla extract
3 eggs, beaten
handful white chocolate chunks


1. Grease and line an 18cm (7 inch) cake tin with baking paper (or place paper cases in 8 cup muffin tin)
2. Sift together the flour, cocoa powder and baking powder, then add the sugar
3. Chop the beetroot into quarters and puree with a food processor
4. Add the oil, vanilla extract, eggs, pureed beetroot and white chocolate and mix well
5. Bake for 45-50 minutes or until a skewer/knife comes out clean. For muffins, bake for around 20-25 minutes.

Chocolate beetroot cake on a plate