Chocolate Beetroot Cake

This beauty is one of the moistest, most delicious (and appreciated) cakes I have ever created – and it’s also possibly the simplest. The beetroot adds fabulous flavour and depth to the sponge, without being overpowering, and is perfectly complemented by the rich chocolate ganache. Using a good quality cacao powder and high-cacao content chocolate makes all the difference. It’s completely plant-based, but if you’re not Vegan, feel free to swap the soya/coconut milk and yogurt for dairy alternatives.

We love this recipe and want to give a big thank you to Amelia Stewart for using our cacao ingredients and for sending us her CHOCtastic recipes. You can find more inspiration and recipes on her site and follow her on Instagram @cook_first_ #BeKitchenConfident

100ml coconut or vegetable oil plus extra for greasing
175g vacuum-packed (not pickled!) beetroot
175g dark soft brown sugar
200g self-raising flour
1 tbsp baking
50g CHOC Chick raw organic cacao powder
200g plain, coconut or soy yogurt
2 tsp vanilla extract
¼ tsp salt
For the chocolate ganache

100g dark chocolate (at least 80% cocoa solids)
1 tbsp CHOC Chick raw organic cacao powder
3 tbsp coconut milk


Pre-heat your oven to 180C and grease or line a deep 20cm springform cake tin with baking paper.

Drain the beetroot of any extra juice and place it in a food processor or blender with the vanilla extract, yogurt and oil. Blend / whizz until you have a puree.

Next add the sugar and blend to combine. Then sift in the flour and cacao powder ingredients, along with ¼ tsp salt, and blend again until well combined.

Scrape the batter into the lined cake tin and be sure to level the surface, before placing it in the oven (on a middle shelf) and baking it for 50 minutes – or until a toothpick or skewer comes out clean.

Remove the cake from the oven and leave it to cool in the tin while you make the ganache. Heat the ingredients in a small saucepan or bain marie and whisk until smooth. Cool for 20 mins.

Next remove the cake from the tin and place it on a wire rack, flat-side up and pour over the ganache. Leave to cool completely before you slice up and serve!

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