Chocolate Beetroot Cake

Five years ago, I came across a strange combination at an organic cafe that caught my eye. It was a Beetroot and Chocolate cake. I was intrigued and had to sink my teeth into a slice. I am so glad I did, as it was one of the most heavenly delights I had ever tried. The combination of sweet earthy beetroots with the familiar taste of chocolate was just heavenly. I returned a week later to find that it was no longer on the menu (unfortunately not enough patrons had crazy or adventurous taste buds like me). I searched online and tried several recipes to try to replicate the creation although they never quite hit the mark.

So, I came up with my very own. And here it is, for your crazy and adventurous taste buds to delight in.

RECIPE

With the addition of nuts (ground almonds) and beetroots, this is a healthier cake than your average chocolate cake.

Packed full of fibre, vitamin E, and antioxidants, it can also be adjusted to be gluten-free very easily. It does contain sugar and fat, although we have used olive oil (a heart healthy oil) as a substitute for butter.

Cake Ingredients

  • 85 grams dark chocolate
  • 3 medium eggs
  • 300 grams coconut sugar, or rapidura sugar which are both low GI sugars. Or you can simply use brown sugar
  • 240 ml olive oil
  • 300 grams cooked beetroots (see method below for how to cook the beets)
  • 1 teaspoon vanilla extract (or 1tbsp vanilla essence)
  • 30 grams cocoa powder
  • 200 grams almond meal (or plain flour)
  • 1 1/2 teaspoon baking powder (or gluten free baking powder)
  • 1/4 teaspoon salt

Method

  • Pre heat oven to 180 degrees Celsius.
  • To cook the beetroots, wash thoroughly and place in a pot full of cold water. Bring pot to the boil and cook the beets until soft when poked with a knife (approx 30 minutes though this depends on the size of the beets).
  • When cooked, run the beets under cold water in the sink and rub off the skins.
  •  Blend or mash the beetroots until slightly smooth but still some ‘chunks’ remaining.
  • Reserve the water that you cooked the beetroots in (it will be bright red!) and re-use to cook rice, lentils etc (it will turn rice a lovely fun red colour).
  • Melt the chocolate (85grams) over a double boiler (or place the chopped chocolate in a bowl, cover with cling film and microwave on low for approximately 1 minute until chocolate has just melted. When you remove from the microwave, stir quickly to melt any pieces that are still solid).
  • In a separate bowl, whisk together the eggs, sugar and oil.
  • Slowly add the cooked beet puree , the melted chocolate and vanilla into the egg mixture.
  • Beat just until combined. Don’t over work it.
  • Sift the cocoa. Add this and the almond meal (or plain flour), baking powder and salt to the beet batter.
  • Fold just until everything is combined. Don’t over mix the batter.
  •  Spread a teaspoon of butter or oil over the surface of a 10 inch cake pan. Sprinkle some flour all over, and tap out the excess. Pour the cake batter into the prepared cake tin.
  • Bake for approximately 50 minutes.
  • Cake is ready when a tooth pick or skewer inserted in the middle of the cake comes out clean. Baking time may vary depending on the pan and oven you are using.
  • Remove from the oven and leave to cool in the pan.

While the cake is baking, work on the  frosting:

Ingredients for the cream cheese icing (optional)

  • 1 cup cream/reduced fat cream/light cream
  • 1 cup of  Cream Cheese/ reduced fat cream cheese such as Philadelphia ‘5% fat’
  • ½ cup Icing Sugar or honey
  • Plain chocolate bar for chocolate shaving decorations

Method:

  • Place the cream in a bowl and whip to soft peaks.
  • Add the icing sugar and cream cheese and beat until combined (Add more or less sugar until the desired taste).
  • You can also use variations of this icing, by adding 1/2 cup cocoa or half a cooked blended beetroot.
  • Using a potato peeler, hold the chocolate bar in one hand and use the peeler to shave off curls of chocolate. Sprinkle these on top of the cake to decorate.

 

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Comments

comments

Comments

  1. Peter says

    Hi, The cake is currently in the oven so hope it turns out OK, maybe I should have read the comments first !. However, in the ingredients you say Baking Powder but in the method you say to add the Baking Soda. Wondering which one is the right one? Thanks

    • The Nutrition Guru and The Chef says

      Hi Peter,

      It’s baking powder that you need to use, thanks for picking it up. Don’t be concerned about the comments, we have hada dozens of emails from readers who have made this cake perfectly first time. Just follow the instructions and you will be fine. It’s a dense moist cake, where we think people aren’t necessarily used to this texture and this may be where some readers may believe the cake is too wet, but this is because it does not contain white flour or butter. Please let us know what you think!

  2. doctorwhofan says

    I made this today and it was a bit of a disaster. I used 3/4 of the oil rather than all of if because of the other comments. When I took it out of the oven (skewer was clean) it was really lovely and crunchy on the outsides. Inside the cake was another story, it was really thick and stodgy like it was very undercooked, put it back in the oven in the hopes that it just needed more time but it didn’t work :(

    • thenuvq says

      Sorry to hear it didn’t work for you. Have never had an issue with the recipe and loads of people make it each week without a problem. Because there is no flour, the cake is much denser and is supposed to be very moist, unlike a normal cake, do you think it may be that?

  3. says

    So I tried this recipie a week ago. I changed the measurements cause my beetroot turned out smaller than expected. So i only had about 200g of that. I put in about 120 ml of oil after reading some of the comments above. I decreased sugar to about 250g and the cake turned out abit sweet so i could have gone less. The almond i roasted and put it in a blender to get it fine. But it turned out abit pasty and stuck together so when after the cake was baked there were lumps of almond paste in various parts of the cake. Could be nice if you like that sort of thing. The cake turned out not bad. Was rather sticky and refused to part from the baking sheet. And after going into the fridge it was all hard to cut through but still retained its moistness. It tasted alot like browniesO.O The same consistency and texture. Maybe cos I used rice flour. Haha all in all I will be trying this recipie again. Not sure when but it was certainly interesting and tasty enough. I think I will still continue to use less beetroot than called for though. Not sure if i can take the strong taste of it.

  4. says

    Found that cake in a cafe in Manly and thought I’ll look for the recipe and try and bake it myself. Gonna try the beetroot and choc cake right the way! Thanks for sharing the recipe! :-)

  5. says

    I’ve been meaning to try this recipe out for months and finally got around to it today…I’m so glad I did! I made a few minor deviations from the recipe (I used raw grated beetroot, 2 extra-large eggs and only 150 mL olive oil), but the mixture made 12 absolutely delicious muffins. Thank you – I’ll definitely be baking this one again!

  6. oceanbliss75 says

    I have had nothing but sucess with this divine recipe, my 10 year old daughter also joins in with the cooking fun. I’ve passed it on to my mum who has also loves it and it has become her new favourite cake to make for visitors.

  7. Cassie says

    Made this cake about an hour ago. Got to say I’m pretty heartbroken. The outside of the cake was cooked and crunchy and the second I touched it or let the collar off the mould the entire thing was a sloppy oily mess. Pretty gutted

      • Cassie says

        After the 50 mins it was still a little undercooked so we put it back in for another 10 and it came out clean. As it sat to cool I guess the oil all settled to the bottom and it just fell apart. Would like to give it another go but will use much less oil

  8. Wendy2 says

    Made it with a mixture of sugars as I was running out and about 3/4 of the oil you suggested, Also my own ground toasted almonds. beautiful and delicious. Thank you.

    • says

      Wow, Wendy thanks for letting us know! Love how you use your own almonds!. Let us know if you try any other recipes on our blog, we always love to hear from readers. The sweet potato chocolate cake is very popular too.

  9. Missie says

    I can’t wait to try this! I do have one question. I have insulin resistance and wanted to know if I could replace the sugar with honey and if so how much should I use?
    Thank you

  10. AMW says

    Gosh I love this cake – I made a few changes:

    Used tinned beetroot
    Reduced the oil and top it up with milk instead
    Used 50g of sr flour with 150g of ground almonds
    If I don’t have chocolate I use extra good quality cocoa
    Reduced sugar to 200-250g instead
    I had small eggs 50g do I used 4 instead.

    Worked beautifully!

  11. says

    Forgot I’d been here before! Your recipe must have stayed in my mind then when I wanted to make it I found another recipe. Not making the same mistake again! copying now and saving!
    Love the idea too of keeping the red water for rice etc!

    All the best :)

  12. Jaclyn says

    hi… have tried this once (used butter instead of olive oil) and it turned out AMAZING!!! i want to try again but i’m wondering if buckwheat flour would work instead of the almond meal/ flour… thanks! :>

  13. caroline says

    do you think it would work with raw grated beetroot instead of cooked beetroot? (carrot cake recipes use raw grated carrot)

  14. Thomas says

    excellent recipe but my cake didn’t rise much. I was maybe thinking about adding a little more baking powder, and maybe some more plain flour for added structure. What do you think? Amazing flavor by the way!!!

    • says

      Hi Thomas! Thanks for trying the recipe! Sorry to hear that it didn’t rise much, that is ashame. Did it rise less than the one in our picture. Your right, try adding another 1.5 teaspoons of baking powder. Also make sure that the oven is at the correct temperature before putting it in, as it is that initial heat that will help it to rise.

      We haven’t had a problem with it rising, so could you let us know how you go if you make it again as we are very interested to know what you come up with! You’ll be able to share your wisdom with us!

      Happy cooking!

    • says

      Hi Alona, thanks for your feedback! You could try using half a cup less oil, but I would think it maybe needed an extra 5 or 10 minutes cooking in the oven? Maybe give the longer cooking time a go. Everyone’s oven is different and maybe my oven was a little hotter. Let me know how you go next time! Thanks for giving the recipe a try, have you tried any others?

Trackbacks

  1. […] Chocolate Beetroot Cake. I woke up at 8am to make this cake – mainly because I had clinic snacks that day and needed to be at school by 12. With that in mind, I really enjoyed it! It’s the type of dessert that a Naturopathic Doctor would appreciate – perhaps not the men in my family (I had to trick my finace into eating zucchini brownies…) […]

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