Eggless chocolate & beetroot blitz & bake cake

Eggless chocolate & beetroot blitz & bake cake

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr plus cooling

Skill level

Easy

Servings

Serves 10 - 12

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (12)

kcalories
276
protein
5g
carbs
39g
fat
11g
saturates
2g
fibre
2g
sugar
26g
salt
0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100ml rapeseed oil, plus extra for greasing
  • 175g (drained weight) vacuum-packed beetroot (not in vinegar)
  • 175g dark soft brown sugar
  • 200g self-raising flour
  • 1 tbsp baking powder
  • 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)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Recipe from Good Food magazine, January 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
suzlovescake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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's picture

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's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this for Sunday tea time and I will definitely make again it's so easy and so chocolatey it's delicious.

azure50's picture

Made this cake for my family. They loved it, beautiful and rich. No problems with rising. Recommend.

marypearson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this cake for a group of french ladies it was a great success so light and tasty.I have just made another for tomorrow and it looks just as good.One of the easiest cakes I have ever made can't see how anyone could go wrong.
Only confusing bit was about boiling the kettle but assumed this must be to make a cup of tea!

misslulu's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very impressed with this despite not having all the ingredients - only had 40 grams cocoa so added an extra 10 grams of flour only had 0% fat greek natural yoghurt, used dark muscavado sugar and forgot to add the vanilla essence and for the topping no cocoa only semi skimmed milk and added the vanilla essence. Cake rose well and didn't sink as I thought it would. Wondered if the people with a flat cake only used a teasp of baking powder rather than a tablesp. Def make again as per recipe next time

pettle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing cake - made 3 times now and we all love it!

dysie's picture

Really can't understand how this cake can be given 5 stars. I have been baking for over 50 years and I think I can honestly say I have NEVER had a worse failure. It simply did NOT RISE one iota and came out the same size it went in!! Unbelievable. Refuse to waste it though so have cut circles out of it and will attempt to use it for a pudding with custard. Tried another of your recipes WITH eggs and it was excellent.

pettle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic made for a second time today and can't fault it! Great cake to make when you've run out of eggs.

littleones59's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this on Sunday. Very easy to make and tasted good and chocolatey. I even made it with gluten free flour and it was perfect!

imagineit's picture

In the magazine version of this recipe it says:
Heat oven to 180C and boil the kettle................
I was so confused about why I needed to boil the kettle that I haven't attempted this recipe!

liz76e's picture

Didn't have much success with this recipe. Halved the quantities as didn't need it to feed 10-12 people. End result was a very flat cake - no real rise as shown in picture. Confused about reference to 'boiling the kettle' in the instructions as no further mention of hot water in recipe or ingredient list.

Questions

Tips