Beetroot is mostly available between November to April, and is abundant and cheap in summer time. Why not try making this beetroot chocolate cake?

Beetroot contains fibre, potassium, folate and other B group vitamins, and a little iron and vitamin C. Beetroots have a high anti-oxidant value because they contain a group of red pigments known as betalains. Its crimson colouring is not seen in any other vegetables. You can also eat Beetroot Greens too.

And, did you know that you can use beetroot juice as a natural food colouring? Simply add a few drops to water to make pink drinks, or add a few drops to your favourite icing recipe instead of food colouring.

Beetroot Chocolate cake

Beetroot chocolate cake

For a long time I wanted to make a beetroot chocolate cake, but they seemed like a lot of work. I wanted to find a recipe where I didn’t have to cook the beetroot first. After perusing a few versions online, I decided to modify my standard chocolate cake recipe, and came up with something I am pretty pleased with. It is dairy free, and uses coconut oil so you could say it is almost healthy.

The end result is a moist, chocolately cake with only a hint of the earthiness of beetroot in the aftertaste. The batter has a beautiful crimson hue, but once cooked you wouldn’t know there was a vegetable in it.

This cake is a great way to sneak in another 5+ a day into their diets. Adjust the cooking time for muffins/cupcakes. I syphoned off a small amount of batter and made some mini muffins for the lunchboxes. For more lunchbox inspiration be sure to check out the Munch Lunchbox Cookbook which is filled with easy healthy recipes.

If you enjoyed cooking this beetroot chocolate cake then you might also enjoy this recipe for beetroot risotto.

Beetroot chocolate cake
 
Author:
Ingredients
  • 200g raw beetroot (peeled and grated)
  • 2 eggs
  • 1.5 cup water
  • 1 tsp vanilla extract
  • 1 T white vinegar (I have often used malt)
  • half cup light coconut or other light vegetable oil
  • 300g flour
  • half cup cocoa
  • 1¾ cup sugar
  • 1 tsp baking powder
  • 2 tsp baking soda
  • Pre-heat the oven to 160 degrees Celsius.
Instructions
  1. Pre-heat the oven to 160 degrees Celsius.
  2. Peel and grate the beetroot - this can stain your hands, so you could use those plastic catering gloves if you have them (I didn’t).
  3. In a large bowl mix together the beetroot, eggs, coconut oil, water and vinegar. Ensure that ingredients are well combined.
  4. In another bowl mix together flour, sugar, cocoa, baking powder and soda. I stir together with a fork until well combined.
  5. Then add the wet mixture to the dry ingredients.
  6. Mix until well combined, breaking up any lumps.
  7. Pour into a greased 22 cm spring form cake tin.
  8. Bake in a pre-heated at 160 degrees Celsius for approximately 1 hour 15 minutes, until a skewer comes out mostly clean.
 

Mummy to three small boys

 

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