Chocolate Beetroot Cake

  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m


  • 180 ml sunflower oil, plus a little for the tin
  • 190g Self-raising flour
  • 60g cocoa
  • 1tsp bicarbonate of soda
  • 250g caster sugar
  • 250g cooked beetroot
  • 3 eggs
  • 1 tsp vanilla extract
  • For the icing: 200g icing sugar and left over beetroot juice


Step 1

Preheat the oven to 180°C and line your tin: use cases if using a muffin tin or brush a larger tin with oil.

Step 2

Cut the cooked beetroot into small chunks and place in a high sided bowl. With a hand mixer, blend it until it is pureed

Step 3

Tip the puree into a sieve and push out as much moisture as you can. Keep this juice as you will need it for the icing

Step 4

Put the puree back into the high sided bowl and add the eggs, oil , vanilla extract. Beat them together with the blender.

Step 5

Stir in the flour, cocoa, sugar and bicarbonate of soda. Blend with the blender until the mixture is smooth, but don't over-do it, the mix should be thick, not runny.

Step 6

Bake in the oven for 40 minutes for a large cake and 30 mins for muffins. Remove once they are cool.

Step 7

To make the ICING: weigh out the icing sugar and stir in a few drops of the beetroot juice at a time until you have a smooth, thick icing that coats the back of spoon. Pour your icing over the muffins / cake and allow to set.

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