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chocolate beetroot cake on glass stand

Chocolate beetroot cake

Mandy Mazliah
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.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Cake
Cuisine British
Servings 12
Calories 458 kcal


  • 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


  • 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 tsp bicarbonate of soda and ½ tsp 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!


  1. To make 3 chia eggs add 3 tbsp ground chia seeds to a small bowl. Mix with 9 tbsp cold water and set aside until you have a gloopy paste. You can also use flax seeds (or linseeds).
  2. To use plain flour add 1 extra teaspoon of baking powder.
  3. Nutritional information is approximate and is intended as a guide only.
  4. The nutritional information has been calculated for the non-vegan version.


Calories: 458kcalCarbohydrates: 57gProtein: 5gFat: 26gSaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 184mgPotassium: 184mgFiber: 2gSugar: 47gVitamin A: 369IUVitamin C: 1mgCalcium: 54mgIron: 1mg
Keyword chocolate beetroot cake
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