Chocolate & Beetroot Cake – Monday Made


“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”~Tom Robbins

The idea of putting vegetables into cake is, quite frankly, pure genius. Because, you know, it instantly makes them health food to be eaten with not a scrap of guilt.

That’s my story and I’m sticking to it.

We get an organic vegetable box every week and sometimes at the end of the week I am left with a couple of items I’m just not sure what to do with. Oh, I know, I could have roasted my leftover beetroot, but when I was pregnant and vomiting a few times EVERDAY for the entire time, I was also going through a stage of eating roasted beetroot (over supply from my mother). So much that my pee changed colour one week! Eeek! Like a lot of things I ate frequently while pregnant, I not get a little be squirrelly at the thought of eating roast beetroot.

I found this recipe on and them proceeded to add twice as much cocoa and less flour. I was actually trying to adjust the quantities so I could cook it in my slice tin. Why? Every week I bake something with the kids that becomes a treat. I needed  it to be in a form that could be cut into small, easy to hold portions for my littlies. This turned out perfect.

It also stopped me from portion distortion. Not that eating a lot of this cake is a problem since it is health food, right?  😉

The true test of this cake’s yumminess? My friend’s husband ate it and thought is was really good. He absolutely detests beetroot.

What you need:

  • 150-200g (about 2) trimmed beetroot, washed
  • 2/3 cup cocoa powder
  • 50ml water
  • 3/4 cup, firmly packed brown sugar
  • 2 eggs, lightly whisked
  • 1/4 milk
  • 60ml (1/4 cup) vegetable oil OR 40g melted butter + 1 tbsp oil
  • 1/2 tsp vanilla extract
  • 3/4 cups self-raising flour, sifted OR plain flour + 1  1/2 tsp baking powder

What to do:

  1. Pre-heat your oven to 180 degreeC (160 fan forced).
  2. Cut beetroot into quarters and then roast in the oven until a tender (doesn’t have to be really soft, though).
  3. Left beetroot cool a bit and then trim the skin off, and put in a blender with the water and oil. Blend until the beetroot is very finely chopped. More so than what grating would produce.
  4. In a mixing bowl (electric mixer is best) place the eggs, vanilla and beetroot mixtures. Combine thoroughly.
  5. Combine the dry ingredients and then sift into the wet ingredients. Mix until just combined.
  6. Bake in a lined slice tin (mine is 27 x 18cm) for about 25 minutes, but really keep an eye on it. You don’t want to dry it out!
  7. I iced my cake with cream cheese, cocoa and a little bit of icing sugar blended up. I did that part by taste. I don’t like my frosting to be very sweet. I also like my chocolate to be a little bitter….

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