In FoodOn Friday 3rd Aug, 2018

Delicious chocolate and beetroot cake

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Starts at 60 Writers

The perfect cake for your afternoon cuppa!

While it might seem like an unlikely pairing, you won’t regret baking this absolute delight. These two flavours work so unbelievably well together to make this deliciously moist sweet treat. Anyone who tries this will fall in love the unique flavours of the cake as well as that classic butter icing on top. And while this recipe isn’t completely guilt-free, it does cut down a bit on the calories. After trying it for the first time, you’ll want to make it time and time again!


  • 250g cooked beetroot, pureed
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 250ml vegetable oil
  • 300g caster sugar
  • 225g plain flour
  • 1 1/2 teaspoons bicarb soda
  • 1/4 teaspoon salt
  • 6 tablespoons cocoa powder
  • 1 1/2 cups icing sugar mixture, sifted
  • 25g butter, softened
  • 1 tablespoon milk, or water
  • Few drops of pink food colouring


  1. Preheat oven to 180C. Grease one 20cm x 30cm baking tin. Line with baking paper. Place beetroots, eggs, vanilla, oil and sugar in a large bowl. Beat with an electric mixer on low to combine completely.
  2. In a clean bowl, add flour, bicarb soda, salt and cocoa. Stir together well. Add dry ingredients to wet ingredients. Beat well with electric mixer. Spoon mixture into prepared tin. Use back of spoon to smooth out top. Bake for 25 to 30 minutes.
  3. Meanwhile, add icing sugar, butter and milk to a clean bowl. Stir with wooden spoon until completely smooth. Add enough food colouring to make a beetroot pink colour. Stir.
  4. Remove cake from oven. Leave to cool for 10 minutes in tin. Turn out onto wire rack to cool completely. Cover generously with icing. Slice. Serve.
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