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.



  • 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