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Eggless chocolate & beetroot blitz & bake cake

Healthier than your average chocolate cake, this rich and dark bake is lighter on the calorie count

  • Prep: 20 mins
    Cook: 1 hrs
    plus cooling
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 276
  • Carbohydrates 39
  • Saturated Fat 2
  • Sugar 26
  • Protein 5
  • Fat 11
  • Fibre 2
  • Salt 0.5

Nutrition per serving

  • Calories 276
  • Carbohydrates 39
  • Saturated Fat 2
  • Sugar 26
  • Protein 5
  • Fat 11
  • Fibre 2
  • Salt 0.5

Ingredients

  • 100ml rapeseed oil, plus extra for greasing
  • 175g (drained weight) vacuum-packed beetroot (not in vinegar)
  • 175g dark soft brown sugar
  • 200g self-raising flour
  • 1 tbsp baking powder
  • 50g cocoa powder
  • 200g 0% fat natural yogurt
  • 2 tsp vanilla extract
  • 100g icing sugar
  • 50g dark chocolate (at least 80% cocoa solids)
  • 1 tbsp cocoa powder
  • 3 tbsp skimmed milk
  • dark chocolate shavings, to serve (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.

  2. Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.

  3. Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

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