Beetroot Chocolate Cake
By OcadoLife
Published on 27 March 2023
Beetroot cake isn’t just a tasty alternative for the vegan crowd. This chocolate beetroot sponge is luxurious and extra fudgy because of the red root vegetable. It also helps keep the cake moist, while the raspberry jam and chocolate ganache makes for even more decadence. Beetroot is sometimes used in red velvet cake as an alternative to food colouring as it helps to create the vibrant colour, but the chocolate in this recipe stops it from taking on a reddish tinge. Serve with a dollop of cream or a scoop of ice cream.Time and servings
1 hrTotal time
8Servings
1 hrPrep time
Ingredients
- 100 g of rice flour
- 100 g of ground almonds (or fine/medium rolled oats, blended to a powder)
- 1 tsp of bicarbonate of soda
- 75 g of cocoa powder
- 250 g of caster sugar
- 250 g of cooked, peeled beetroot, plus one small cooked beetroot, for the icing
- 3 medium eggs (or 2 large)
- 200 ml of vegetable oil, plus extra for greasing
- 100 g of butter
- 200 g of icing sugar
- 100 g of cream cheese
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Grease and line a 20cm round cake tin. Mix the rice flour, almonds, bicarbonate of soda, cocoa powder and sugar in a bowl.Step 2
Blitz the beetroot in a food processor or blender, then add the eggs one at a time, whizzing between each addition. Pour in the oil and process until smooth. Add the beetroot to the dry ingredients and mix to combine.Step 3
Pour the mixture into the cake tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean and the cake is firm to touch. Cool in the tin for 5 minutes, then remove to a wire rack.Step 4
To make the icing, beat the butter with the icing sugar until smooth. Add half the cream cheese, beat well, then mix in the rest. Grate the beetroot into a sieve over a small bowl, and press down to collect the juices. Stir the juice into the icing to get a nice pink tone. Wait for the cake to cool completely before icing.