Chocolate and Beetroot Cake


375g Cooked Beetroot

300ml Sunflower Oil

5 Eggs

275g Plain Flour

3 tsp Baking Powder

110g Cocoa Powder

200g Caster Sugar

Drop of Vanilla Essence



  1. Pre-heat the oven to 175’C and line a 2.5 litre tin
  2. Puree the cooked beetroot with the oil and vanilla essence
  3. Whisk the eggs into the beetroot puree
  4. Combine all of the dry ingredients and add to puree
  5. Pour the mixture into the prepared tin
  6. Place in the preheated oven for 1 ½ hours (cover for the last 15-20 minutes so that the cake does not burn)
  7. Allow to cool on a wire rack