A moist chocolate cake recipe that doesn’t use butter? It’s yours for the making…
I still have plenty of beetroot growing in my garden, but I’m not complaining. It’s delicious and nutritious – even in cake! I’ve been meaning to try a chocolate and beetroot cake recipe for some time now. And I’m mighty glad I did. The grated beetroot adds moisture and some sweetness to the cake, and the kids don’t even notice that it’s in there.
I’ve added a chocolate icing to my cake, but another idea is to think of this cake as a Red Velvet style cake ( with all natural red colouring!) and use cream cheese frosting.
Chocolate and Beetroot Cake Recipe
- 1 1/2 cups Self Raising Flour
- 5 Tbsp Cocoa Powder
- 1/4 cup ground Almonds
- 1 tsp Baking Powder
- 1/4 tsp salt
- 3 eggs
- 3/4 cup Caster Sugar
- 1 cup grated raw Beetroot
- 125ml milk4 steps for making this recipe
- Preheat your oven to 180 degrees C / 355 degrees F.
- In a bowl combine the flour, cocoa powder, almonds, baking powder and salt. In another bowl, beat the eggs and sugar until pale and fluffy. Add the beetroot to the egg mixture, then combine the dry and wet ingredients. Stir in the milk.
- Grease and line an 8″ round cake tin. Pour mixture into cake tin and bake for 30mins.
- Remove from oven and cool in pan. When cool ice with chocolate icing.
Chocolate Icing (optional)
- 200g Dark Chocolate
- 1/3 cup cream
- 1 cup Icing Sugar Mixture, sifted
2 steps for making the topping
- Melt the chocolate and cream together in a low heat in the microwave for 1 minute, stiring occasionally. Stir in the icing sugar and set aside to cool.
- When cool, use to ice the cake.
- Wear plastic gloves when peeling and grating the beetroot. They will prevent your hands from being stained, and looking like you’ve just committed a felony!
- You can also make cupcakes with this mixture. Just reduce the cooking time to 15mins