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Chocolate and Beetroot Cake Recipe

chocolate and beetroot cake

Recipe for Chocolate and Beetroot Cake sent in by: Granny Dumplin

Ingredients for Chocolate and Beetroot Cake:

  • 1 ½ ozs cocoa powder
  • 4 ½ ozs plain flour
  • 1 ½ tsps baking powder
  • 1 pinch salt
  • 5 ½ ozs caster sugar
  • 8 ½ fl ozs corn oil
  • 1 ½ tsps vanilla essence
  • 3 eggs beaten
  • 1 pack or (9oz) cooked beetroot, puréed
  • 4oz good quality plain dark chocolate (60% +), broken into small pieces

Method for Chocolate and Beetroot Cake:

  1. Preheat the oven to 375F/190C/Gas 5 and grease a  (7″) round cake tin.
  2. Sift the cocoa, flour, baking powder and salt into a bowl and mix with the sugar.
  3. Add the oil, vanilla essence, eggs, beetroot and chocolate pieces and mix well.
  4. Pour into the cake tin, put on a baking tray and bake for 50 minutes, or until a skewer comes out clean.


A simple and easy to make Chocolate and Beetroot Cake that is lovely and moist. It doesn’t taste of beets (promise).

Posted in All Recipes, Beetroot, Cakes & Tarts, Vegetable Recipes, Vegetarian Recipes
16 comments on “Chocolate and Beetroot Cake Recipe
  1. Hope says:

    Made the Chocolate and beet cake and it was horrible. It looked fantastic, but was greasy / oily and tasted the same.

  2. Hayley says:

    Great cake – did not add as much oil as stated in recipe. Very light and moist

  3. Kat says:

    Have to agree with Hope. This cake smelled lovely and the outside tasted pretty good but we cooked it for ages and it was just an oily goo in the middle. We had to reform the middle using biscuit cutters to make mini cakes and tried to recook it – the oil that leaked out was amazing. We might be able to make brownie pieces to eat with ice-cream. I’d say more flour and a lot less oil required!

  4. Helen says:

    I have made this cake on many occassions and I have to say it is THE most delicious chocolate cake in the world, it has never been oily and cooked to perfection and I cover it with chocolate fudge icing, so many people ask for this recipe after tasting one I’ve cooked so I am not sure what has gone wrong for others.
    Cannot recommend it highly enough!

  5. helen says:

    i made this on friday and i love it – lovely and moist, low fat cos of the oil, great use of beetroot, got to pass it too my mum as she is keen to try it too. Very tasty

  6. Sheila Ritchie says:

    Lovely cake, only I did make one or two changes having read previous comments. Only used 6ozs of Oil (I used vegetable), and I turned the oven down to 170’C after 20 mins. Proved a great success, had to make 8 copies of recipe for friends!

  7. Tracy says:

    I used veg oil and only 6fl oz…… really nice and very chocolatey!!! Tried and tested on all friends and a clear success. Yummy and a good way of using up allotment beetroot rather than as a pickle!Enjoy

  8. laura says:

    Made this cake on sunday for my friends they enjoyed it so much they asked for the recpie it was a clear success, it did not sound as nice as it tasted!!!!!!!!!

  9. Lorraine says:

    I also only used 6 fl ozs and it was the most delicious cake I have ever made. Great success on Sunday.

  10. Debz says:

    I made this cake today and it is lovely. Highly recommended!! Thank for the recipe :-)))

  11. Ruth says:

    Fantastic cake 🙂
    I to made it with less oil (6oz) and I didn’t precook the beetroot either just grated it really fine like I do with carrot cake. I know I will be making this one again 🙂 especially for my father in law who supplied the beetroots from his allotment.

  12. tamsin says:

    I always use raw beetroot, and the cake always comes out great, like with carrot cake you dont cook the carrot do you…. there are quite a few variations around for chocolate beetroot cake, my comment to those who’ve had bad luck with this recipe is “Keep trying! and Search around” as its soooo worth it to get this cake right!

  13. Sarah says:

    Tried this with raw finely grated beetroot, and only 6oz of oil, baked for 40-45 mins. Topped with choc fudge icing and it kept for almost a week, loved by all, especially with some cream poured over. Think I’ll go make another one now!

  14. Jane Harris says:

    Lovely. Cut down the oil by about 1 fl oz and used raw grated beetroot. Would grate more finely another time – and there definitely will be another time. Taste seemed better on second day.

  15. Ann Benn says:

    Made this cake after reading some of the comments. Only used 5 fl oz of vegetable oil and cake was perfect. Lovely and moist.

  16. Julie says:

    Whether you use 6 fl oz of oil or all of it, I liquidise the cooked beetroots with the eggs and the oil. Most of my friends think it’s chocolate and dark cherries! Always turns out perfect.

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