Eggless chocolate & beetroot blitz & bake cake

Eggless chocolate & beetroot blitz & bake cake

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(19 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)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    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-lit

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

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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katbrooks
6th Oct, 2017
Would it be possible to make this into cupcakes instead of a big cake?
choc0holic
19th Aug, 2017
5.05
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
vickih
10th Jun, 2017
5.05
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!
kwshef
6th Jun, 2017
5.05
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!
Amy00008
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
5.05
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
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.

Pages

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.