Chocolate and Beetroot Cake


  • 375g Beetroot (cooked, NOT pickled)
  • 300ml Sunflower Oil
  • 5 Eggs
  • 275g Plain Flour
  • 3 tsp Baking Powder
  • 110g Cocoa Powder (unsweetened)
  • 200g Sugar
  • Couple of drops of vanilla essence
  • Pinch of salt


  1. Pre-heat the oven to 175o.
  2. Puree the cooked beetroot with the oil.
  3. Whisk the eggs into the beetroot puree.
  4. Combine all of the dry ingredients and add to puree.
  5. Line and fill a 2.5 litre tin and place in the oven for 1 ½ hours (cover for the last 15-20 minutes so that the cake does not burn).