Beetroot chocolate cake
  • 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.
  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.
Recipe by Munch at