Chocolate beetroot cake
A delicious un-iced chocolate beetroot cake that even the pickiest eater would find it hard to refuse. This has to be one of the tastiest hidden vegetable recipes online.
Ingredients
- 250 g plain chocolate broken up into small pieces
- 3 large free-range eggs or chia eggs*
- 200 g light brown sugar
- 100 ml sunflower oil
- 1 teaspoon vanilla extract
- 100 g self raising flour*
- ½ teaspoon bicarbonate of soda baking soda
- ½ teaspoon baking powder
- 50 g ground almonds
- 250 g raw beetroot peeled and grated
For the filling
- 100 g unsalted butter or dairy free spread softened
- 200 g icing sugar sifted, plus extra for dusting on top
- 2 tablespoons cold milk
- 2 tablespoons jam cherry or raspberry are my favourites
Instructions
- Preheat the oven to 160°C (fan)/180°C/gas 4. Grease two 22cm round, sandwich tins and line with non-stick baking paper.
- Break 250g chocolate into pieces and place in a heatproof bowl. Heat over a pan of gently simmering water until melted. Once the chocolate has melted completely, set aside to cool.
- Put 3 eggs or chia eggs, 200g sugar and 100ml sunflower oil in a large mixing bowl and whisk together until smooth and creamy. Use an electric whisk if you have one.
- Stir in the vanilla extract.
- Sift over 100g self raising flour, ½ teaspoon bicarbonate of soda and ½ teaspoon baking powder. Gently fold into the mixture using a metal spoon. Fold in 50g ground almonds.
- Next fold in 250g grated beetroot and the cooled chocolate until thoroughly mixed.
- Pour half of the mixture into each of your prepared tins and bake for around 25 minutes until a skewer inserted in the centre comes out clean.
- Cool in the tin for a few minutes and then remove from the tins and leave to cool on a rack.
To make the buttercream
- To make the buttercream beat the 100g butter or spread with 200g icing sugar. Gradually drizzle in the milk and beat some more until you have a spreadable consistency. Only add more milk if you think it's too dry.
- Spread one cake with this buttercream and the other with the jam and sandwich together. Lightly dust with icing sugar and you're ready to go!
Notes
- To make 3 chia eggs add 3 tablespoon ground chia seeds to a small bowl. Mix with 9 tablespoon cold water and set aside until you have a gloopy paste. You can also use flax seeds (or linseeds).
- To use plain flour add 1 extra teaspoon of baking powder.
- Nutritional information is approximate and is intended as a guide only.
- The nutritional information has been calculated for the non-vegan version.
Nutrition
Calories: 458kcalCarbohydrates: 57gProtein: 5gFat: 26gSaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 184mgPotassium: 184mgFiber: 2gSugar: 47gVitamin A: 369IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!