Eggless chocolate & beetroot blitz & bake cake

Eggless chocolate & beetroot blitz & bake cake

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(29 ratings)

Prep: 20 mins Cook: 1 hr plus cooling


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


  • 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)



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

  • 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)
    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…

  • 1 tbsp cocoa powder
  • 3 tbsp skimmed milk
  • dark chocolate shavings, to serve (optional)
    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…


  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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14th Jul, 2020
Easily made vegan! I made this cake swapping the yoghurt for Alpro plain natural yoghurt, and instead of making the icing I cheated and used Betty Crocker ‘Tempting chocolate’ (also surprisingly vegan) it’s delicious and you can heat it up to make a glaze for something fancier looking (as I’m messy at decorating cakes). I only had two sandwich tins so evenly poured the mix into both and it worked & raised really well (160 degrees fan for 35 mins). Tastes great, really moist, people wouldn’t know it was vegan or contained beetroot! I would deffo make again! (Also used my own home grown beetroots, boiled for 30 mins, then removed skins)
28th Oct, 2019
This recipe works! Even the icing is the correct amount. If Amy00008 cared to read the recipe and use the actual amounts of ingredients given, she wouldn’t need any help!!
6th Oct, 2017
Would it be possible to make this into cupcakes instead of a big cake?
19th Aug, 2017
This recipe is really good, I don't have a big enough food processor so I blitzed the beetroot in a mini chopper and used my standard mixer
10th Jun, 2017
Made this for my friend's daughter who can't eat egg, we were all pleasantly surprised how delicious it was! Everyone had seconds, so only really served 7 of us :) Will definitely make this for her again. So easy to make too!
6th Jun, 2017
This is a really delicious cake! I substituted the yoghurt for a soya alternative and the milk with almond milk as I made it for a friend who is vegan. Worked a treat!
4th Mar, 2017
I made this with my own recipes of: 150ml sunflower oil 200 GM's of brown sugar and caster sugar(100 of each) 175 GM of flour 25 GMs of cocoa powder Added raisins and chocolate chips. The cake was cooked but too moist and while slicing it all fell apart. It tastes great but I think a little more flour was necessary or maybe little less oil? Please help
Lisa and Jack
28th Jan, 2017
My son is allergic to egg and this recipe is the only egg free cake recipe I can seem to make work! Really moist and no one notices it is egg free!
KochinVeronica's picture
17th Dec, 2016
A lovely moist cake!
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.


3rd Aug, 2019
How would I make this recipe into cupcakes?
goodfoodteam's picture
8th Aug, 2019
Thanks for your question. We haven't tested this so can't give exact instructions but if you pour the mixture into cupcake cases held in a muffin tin and cook for around 15 - 20 mins that should work. Let us know how you get on.
10th Aug, 2019
Did this last night. Made a few substitutions to make the recipe vegan but otherwise as written. It made 20 cupcakes and in my oven they needed about 13-14 minutes for the skewer to be clean. When I removed them from the muffin tin (in paper cases) they felt very soft on the bottom - like they weren't really cooked through - but actually they were just right. Makes a lovely moist, light bun which is good with the icing in the recipe and also good warmed a little in the microwave and served as pudding with whipped cream and chocolate sauce.
goodfoodteam's picture
13th Aug, 2019
Fantastic! Thanks for letting us know how it went - it's really useful information for anyone else wanting to try this recipe as cupcakes too. Thank you!
13th Dec, 2017
Does this keep well for a few days in an air tight container or fridge?
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. This will keep for 2 - 3 days in an airtight container.
19th Aug, 2015
How long can it be stored?
19th Dec, 2015
Substitute the vanilla for orange extract for added wow factor. Helps balance any richness too.
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