Try this amazing beetroot desert!


  • 250g plain cooked (vacuum packed) beetroot, drained

  • 200g quality dark chocolate (70% cocoa)

  • 200g plain flour

  • 200g unsalted butter*, melted

  • 100g dark brown sugar

  • 100g caster sugar

  • 3 large eggs

  • 2tbsp cocoa powder

  • 2tsp baking powder

  • 1tsp vanilla extract

  • Icing sugar for dusting


  • 1.

    Pre heat the oven to 180°C/Gas Mark 4. Grease and line a 23 cm loose bottomed cake tin.

  • 2.

    Chop the beetroot into quarters and puree in a food processor.

  • 3.

    Break the chocolate into small pieces and put to one side - some larger pieces will give the cake a great texture.

  • 4.

    Add the remaining ingredients, including the broken chocolate, to the processor and whizz until well mixed. Pour into the prepared cake tin and lightly level out the surface.

  • 5.

    Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.

  • 6.

    Dust lightly with icing sugar and serve in wedges. For dessert, this cake is great with a little crème fraiche on the side.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 538kj
  • Fat Total 30g
  • Saturated Fat 18g
  • Protein 7g
  • Carbohydrate 65g
  • Sugar 42g
  • Sodium 151mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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