Beetroot & Chocolate Cake

You will need a 24cm springform cake for this recipe. The cooked beetroot moistens the cake crumb and gives an earthy – can’t quite put your finger on it if someone didn’t tell you it had beetroot in it – sweetness to this intense chocolate cake.

beetroot chocolate cake


  • 200ml vegetable oil, plus extra for greasing
  • 100g rice flour
  • 100g ground almonds (or use fine or medium rolled oats blended to a coarse powder for nut free)
  • 1 tsp bicarbonate of soda
  • 75g cocoa powder
  • 250g caster sugar
  • 250g cooked and peeled beetroot (about 4 small ones)
  • 3 eggs (or use 2 large eggs)


  1. Step 1


    Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm round cake tin with baking parchment.

  2. Step 2

    Mix the rice flour, ground almonds, bicarbonate of soda, cocoa powder and sugar in a large bowl.

  3. Step 3

    Blend the beetroot in a food processor or blender, then add the eggs one at a time, whizzing between each addition.

  4. Step 4

    Pour in the oil and process until smooth.

  5. Step 5

    Add the beetroot mixture to the dry ingredients and mix to combine.

  6. Step 6

    Pour into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is firm to touch.

  7. Step 7

    Cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completely.