Chocolate beetroot cake

2017-11-14
  • Servings : 6 - 8
  • Prep Time : 1m
  • Cook Time : 30m
  • Ready In : 1m

Chocolate beetroot cake

Chocolate and beetroot is a heavenly combination that is definitely worth a try. Eating cake and having veggies at the same time sounds like a pretty good idea to me! This cake is rich and moist and you’ll have no trouble getting the kids to try some.

Nutrition Note; A surprising ingredient to your chocolate cake, beetroot gives it a boost of colour, flavour and nutrients including fibre, vitamin C as well as health promoting antioxidants.

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Chocolate Beetroot Cake 2

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Ingredients

  • 1 medium-large beetroot (½ cup roasted beetroot puree)
  • 125g butter
  • ½ cup sugar
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • 2 eggs
  • 1 cup self raising flour
  • ½ cup cocoa powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp salt
  • ½ cup hot water

Method

Step 1

Preheat the oven to 180°C.  -

Step 2

To roast the beetroot, trim stems then wrap the clean, unpeeled beetroot in a piece of foil with a tablespoon of water. Place on a baking tray and bake for about 60 minutes, or until tender and a skewer can easily pierce the flesh. Peel the beetroot while warm, wearing gloves to avoid staining hands. Place the still warm beetroot into a processor or use a stick blender to puree. Set aside to cool.  
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Step 3

Line the base and sides of a 20cm cake tin with non-stick baking paper.
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Step 4

Cream together the butter, sugar, maple syrup and vanilla using an electric mixer. Once pale and creamy, add eggs, one at a time, beating well after each addition.
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Step 5

Mix through the beetroot puree. -

Step 6

Sift together the flour, cocoa, bicarbonate of soda and salt in a separate bowl.
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Step 7

On a slow speed, mix through half of the flour mixture into the buttery beetroot mixture until just incorporated. -

Step 8

Scrape down the sides of the bowl and add the hot water, mixing until combined. -

Step 9

Add the rest of the flour mixture and mix until just combined.
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Step 10

Place in prepared cake tin and bake for 30 – 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
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Step 11

Allow cake to cool before removing from tin. -

Step 12

Ice or decorate as desired. We served our cake with a dollop of Greek yoghurt, sweetened with a touch of maple syrup stirred through, and then topped it with beautiful berries and a dusting of icing sugar. 
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