Beetroot & chocolate cake

Beetroot & chocolate cake

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(79 ratings)

Prep: 15 mins Cook: 1 hr


Cuts into 8 slices

Beetroot is actually very sweet and keeps this rich chocolate loaf wonderfully moist

Nutrition and extra info

Nutrition: per serving

  • kcal594
  • fat34g
  • saturates7g
  • carbs71g
  • sugars45g
  • fibre3g
  • protein7g
  • salt0.78g
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  • 1 large cooked beetroot, about 175g in weight, roughly chopped



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

  • 200g plain flour
  • 100g cocoa powder
  • 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…

  • 250g golden caster sugar
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tsp vanilla extract
  • 200ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 100g dark chocolate, (not too bitter), chopped into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • crème fraîche or clotted cream, to serve


  1. Heat oven to 190C/fan 170C/gas 5. Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed (you may need to scrape the sides down once or twice), add the oil in a steady stream, as if you were making mayonnaise.

  2. When all the oil has been added, stir in the chocolate, then tip the mix into a lined 900g loaf tin. Cook for 1 hr until an inserted skewer comes out practically clean. leave the loaf to cool on a rack. Serve in slices with the crème fraîche or clotted cream.

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Comments, questions and tips

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Amadeo DeMarco's picture
Amadeo DeMarco
28th May, 2020
This recipe calls for 1 Tbsp baking powder , which ruins the cake. It tastes like ammonia! This is obviously a typing mistake & should be corrected to 1Tsp . I didn't know that because I'm new at baking. So after I baked it and tasted the horror I made, I rabbit the recipe by my sister who is the baker in the family and he immediately told me that a table spoon of baking powder is overkill for a loaf cake. Otherwise, the cake is very moist & smells very rich with chocolate as I used Lindt dark chocolate & Cadbury's cocoa.
Julianna Smith's picture
Julianna Smith
31st Aug, 2019
I have to be honest, I was disappointed with this recipe. The cake turned out to be very dry and bitter despite using super fresh beetroot from my garden and following the recipe exactly. It was edible but not worth the calories. My search continues for a great beetroot cake recipe.
kasiakoczwara's picture
27th Apr, 2016
I've changed cocoa for drinking chocolate, and used milk chox drops - much more eatable for kids. And it was real hit! Great with custard, or lightly whipped cream.
10th Jan, 2016
i really liked this recipie, but i used melted butter instead of oil, tastes much better.
TheEightHours's picture
14th Sep, 2015
Love how there's so many good recipes using vegetables and alternative ingredients. If you want a 'healthier' but still yummy snack then try these Peanut Butter Energy Balls. You can use this recipe for a cheesecake/tart base?
7th Jul, 2015
Made this to use up some allotment beetroot. All I can say is that it was ok, nothing special, top and sides ended up quite dry and crusty but the middle was ok but probably slightly underdone after an hour, didn't want to cook it any longer and risk the top and sides being drier than they already were. Probably won't bother making again. Suggest serving it with some fruit with juice to soak into the cake or maybe some ice cream or custard.
27th Feb, 2015
Too much sugar, too much baking powder and I used 150ml of coconut oil... much better than heaps of sunflower oil. Baked in two smaller tins on a lower temp.
16th May, 2014
not very impressed because although I followed the recipe, the top has already gone too well done and smells burnt already, with 20 mins left to bake. the inside is still not cooked so i have covered it with foil. very disappointed as this is a birthday gift for tomorrow. Will have to start again as I can't give this to anyone. also the mixture is too stiff for my brand new mixer.
9th Jun, 2014
Hi Jacesterr, Just a thought but I used to have this problem with cakes so I asked the expert on a pastry course I was on. He said the most common cause is the wrong temperature inside the oven so although you set the dial to the correct temp the real temp inside is different, especially if the oven is a few years old. I got an oven thermometer and discovered that my oven was actually 40 degrees C higher than it should be! So now I just adjust the temp down and everything cooks as it should. Hope this helps. X
14th Sep, 2013
I love this cake, its so yummy and easy to make. I used bournville chocolate instead of cooking chocolate.and it work really well it was loverly.


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18th Jul, 2018
I also used half the quantity of sugar (125g) I had rapeseed oil and reduced the amount to 170mls and did 50/50 cocoa and drinking chocolate. I had Aldi essentials dark chocolate (30p) which was fine and kept down the cost. The beetroots were home grown and the cake turned out very well. Looked just as illustrated, nice dense texture which works well with natural or Greek yogurt or Skyr. Quite rich. A little goes a long way. Will definitely make again when I have beetroot to use up.
27th Feb, 2015
TIP>>> Use less sugar. Use less baking powder. Use 150ml of coconut oil instead of sunflower oil. Bake it in two smaller tins on a lower temperature
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