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.


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


  • STEP 1

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


Adam Bush Chef Portrait
Adam BushDeputy food editor

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