Chocolate beetroot cake


  • 75g cocoa powder or powdered drinking chocolate
  • 180g Laxey Glen Mills Flavo plain flour
  • 2 tsp baking powder
  • 225g caster sugar
  • 250g cooked beetroot
  • 3 large eggs
  • 200ml sunflower oil
  • 1 teaspoon vanilla extract
  • Icing sugar for dusting


  1. Preheat the oven to 180˚C/Gas 4. Sift the cocoa powder, flour and baking powder into a bowl.
  2. Puree the beetroot in a food processor. Add the eggs, one at a time and next add the vanilla and oil, and blend until smooth. Add the sugar to the mixture.
  3. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix.
  4. Pour into a greased and lined 9 inch cake tin. Bake for 30-40 minutes, or until the top is firm when pressed with a finger.
  5. Cool on a wire rack and dust with icing sugar to serve.

This cake can be sliced lengthways and spread with an even layering of crème fraiche and chocolate ganache.

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