Dark chocolate and beetroot cake

Chocolate beetroot cake

  • serves 10
  • Easy

Beetroot adds earthiness and a deep-purple hue to this chocolate bake, best served with a great big dollop of crème fraîche


Try our beetroot cake recipe then check out more beetroot ideas. Looking for other veggie cake recipes? Make our avocado and courgette cake and chocolate courgette cake.



  • unsalted butter 175g, cubed, plus extra for the tin
  • dark chocolate 200g, roughly chopped
  • cooked beetroot (look for unflavoured vac-packed) 250g, roughly chopped
  • eggs 3
  • soft light brown sugar 150g
  • self-raising flour 175g
  • cocoa powder 30g
  • crème fraîche to serve (optional)


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a deep 23cm springform tin with baking paper.

  • Step 2

    Melt the butter and chocolate together in a bowl set over but not touching a pan of gently simmering water. Take off the heat and cool a little.

  • Step 3

    Put the beetroot in a food processor or high-speed blender and whizz to a purée. Add the eggs and sugar, and whizz again.

  • Step 4

    Put the flour and cocoa powder in a bowl and mix together. Stir in the beetroot purée, then the chocolate-butter mixture until you have a uniform batter. Scoop into the tin and level out. Bake for 40-45 minutes or until risen.

  • Step 5

    Leave to cool in the tin for 20 minutes then unclip and leave to cool completely. Transfer to a serving plate and serve with a dollop of crème fraîche, if you like.

We've got loads more chocolate cake ideas here

Vegan Chocolate Cake Recipe

Nutritional Information

  • Kcals 416
  • Fat 25.6g
  • Saturates 14.9g
  • Carbs 37.4g
  • Sugars 21.6g
  • Fibre 4g
  • Protein 7.1g
  • Salt 0.3g