Eggless chocolate & beetroot blitz & bake cake

Eggless chocolate & beetroot blitz & bake cake

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(15 ratings)

Prep: 20 mins Cook: 1 hr plus cooling

Easy

Serves 10 - 12
Healthier than your average chocolate cake, this rich and dark bake is lighter on the calorie count

Nutrition and extra info

  • Freezable

Nutrition: per serving (12)

  • kcal276
  • fat11g
  • saturates2g
  • carbs39g
  • sugars26g
  • fibre2g
  • protein5g
  • salt0.5g
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Ingredients

  • 100ml rapeseed oil, plus extra for greasing
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 175g (drained weight) vacuum-packed beetroot (not in vinegar)
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 175g dark soft brown sugar
  • 200g self-raising flour
  • 1 tbsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g cocoa powder
  • 200g 0% fat natural yogurt
  • 2 tsp vanilla extract

For the icing

  • 100g icing sugar
  • 50g dark chocolate (at least 80% cocoa solids)
  • 1 tbsp cocoa powder
  • 3 tbsp skimmed milk
  • dark chocolate shavings, to serve (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.

  2. Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.

  3. Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

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Comments, questions and tips

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KochinVeronica's picture
KochinVeronica
17th Dec, 2016
5.05
A lovely moist cake!
mrspinnywinny
16th Aug, 2016
50g is a lot of cocoa powder. I used 30g and it was still plenty chocolatey. I also used full fat Greek yoghurt as that's what was in my fridge and would you believe, wholewheat Cotswold Crunch bread flour. I added a little milk because wholewheat flour needs more liquid. The cake was delicious but took 20mins or so longer than suggested in the method. Don't kid yourself that this is a healthy cake, readers, just because you've added beetroot to oil, sugar and flour. You're still eating a lot of sugar and a lot of salt in that large amount of baking powder. Cakes are by definition, not healthy, but nice, so copy Mary Berry and stick to a small slice.
sm3
31st Jan, 2016
5.05
Very rich and moist. Make sure it is a tablespoon of baking powder, seems wrong but its correct! Next time I will bake the cake in two separate tins as I think it will help give it a more sponge like texture running throughout the whole cake.
emmaemma44
23rd Oct, 2015
3.8
A lovely cake - the beetroot really helps keep it moist. Some people found it too rich and chocolatey. I found it kept for a week in a tin. Whilst cooking, I was tempted to forgo the icing (due to laziness), but I'm glad I didn't since I reckon it would be too dense without the icing.
Chicklit48
22nd Sep, 2015
This is a wonderful, moist and healthy chocolate cake that keeps exceptionally well and makes an excellent dessert served with raspberries and creme fraiche or with afternoon tea. Delicious!
suzlovescake
16th Mar, 2015
3.8
For an eggless cake recipe (and it is very hard to find a good one) this cake turned out really well - texture is dense and moist, and tastes rich so could only manage a small piece! Flavour of an eggless cake will never be as good as with eggs though. Would use this recipe again and would perhaps cut into two and fill with a chocolate buttercream filling.
emilyhounsome
15th May, 2015
Not sure if you have heard of this tip before, but if you want to substitute eggs in a baking recipe, (per 1 egg), mix 1 tbsp chia seeds/ground flaxseeds (also known as linseeds) with 3 tbsp water. leave for 10 minutes, then mix into the recipe as normal. Works every time for me.
rachel_r
23rd Feb, 2015
3.8
Lovely cake, still very light and moist more than a week after making. Had no problems with rising, although the top did crack a bit. I ended up just finely chopping the beetroot and mashing it a bit with a fork, then using an electric mixer for the rest of the ingredients because my blender wasn't working very well with the beetroot. I didn't bother with the icing because it was chocolately enough already.
patriciaf
11th Jan, 2015
5.05
Just made this for Sunday tea time and I will definitely make again it's so easy and so chocolatey it's delicious.
azure50
30th Nov, 2014
Made this cake for my family. They loved it, beautiful and rich. No problems with rising. Recommend.

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Naddina
19th Aug, 2015
How long can it be stored?
vestacey
19th Dec, 2015
5.05
Substitute the vanilla for orange extract for added wow factor. Helps balance any richness too.