Chocolate Beetroot Cake

A rich and wonderfully moist chocolate cake made with pureed beetroot and olive oil – a delicious butter-free treat.

Ingredients

• 1 cup (125 g) plain flour
• ⅓ cup (35 g) cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• pinch of salt
• 1 medium beetroot (approx. 200 g), peeled, cooked and pureed
• 2 large eggs, at room temperature
• ¾ cup (150 g) caster sugar
• ½ cup (120 ml) extra-virgin olive oil
• ½ cup (120 ml) milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• icing sugar, for dusting (optional)
• 100 g dark chocolate, melted (optional)

Instructions

1. Preheat & Prep:
   Preheat the oven to 180 °C (350 °F). Grease and line a 20 cm (8-inch) round cake tin with baking paper.

2. Cook & Puree Beetroot:
   Place the beetroot in a small saucepan, cover with water and bring to a gentle boil. Simmer for 15–20 minutes or until tender. Drain, allow to cool briefly, then blend to a smooth puree.

3. Combine Dry Ingredients:
   In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.

4. Mix Wet Ingredients:
   In another bowl, whisk the eggs and sugar until pale and slightly thickened. Stir in the olive oil, milk and vanilla extract until smooth.

5. Fold in Beetroot:
   Gently fold the beetroot puree into the wet mixture until evenly combined. Then add the dry ingredients and stir until just combined—avoid overmixing.

6. Bake:
   Pour the batter into the prepared tin, smoothing the top with a spatula. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.

7. Cool & Finish:
   Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack. Dust with icing sugar or drizzle with melted dark chocolate if using.

8. Serve:
   Slice into 16 pieces and serve as a delightful butter-free chocolate treat.