Desserts & Cakes

Chocolate Beetroot Cake


What You'll Need

  • 250g pack Love Beets, reserving the beet juice for the icing
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup rice bran oil
  • 225g plain flour
  • 1 tsp bi carb soda
  • 1 tsp baking powder
  • 6 tbsp cocoa powder
  • 1 ½ cup icing sugar
  • 2-3 tbsp beet juice (or water or milk)

What to Do

  1. Preheat the oven to 170°C and grease an 8-inch round cake tin or bundt tin. Place the beets into a blender and blend on high for 1 minute to puree. Add a splash of water if it has trouble blending them.
  2. Pour the pureed beets into a large bowl then add brown sugar, vanilla, eggs and rice bran oil. Whisk until completely combined.
  3. Sift in plain flour, bi carb soda, baking powder and cocoa powder. Whisk the mixture to combine into a thick smooth batter. Pour the batter into the prepared cake tin. Cook in the oven for 25-30 minutes or until a skewer inserted comes out clean. Allow it to cool in the tin for 10 minutes before turning it out onto a cooling rack.
  4. Meanwhile prepare the icing. Place the icing sugar in a bowl, and then add 1 tbsp of beet juice at a time until the icing comes together. It is ready when you can pour it in a thin line from a spoon and soft ribbons form on the surface, before quickly disappearing. If you don’t have enough beet juice, top up with a little water or milk.
  5. Once the cake has cooled completely, drizzle with the beet glaze.