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Eggless chocolate & beetroot blitz & bake cake

Eggless chocolate & beetroot blitz & bake cake

Rating: 5 out of 5.36 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 10 - 12

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

  • Freezable
Nutrition: per serving (12)
NutrientUnit
kcal276
fat11g
saturates2g
carbs39g
sugars26g
fibre2g
protein5g
salt0.5g
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Ingredients

For the icing

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2014

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Overall rating

Rating: 5 out of 5.36 ratings

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