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Beetroot Chocolate Cake

  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 75
  • Total Time: 100


  • 2 cups (260g) all-purpose flour
  • 12.7 oz. (360g) beetroot (about 3 pieces), cooked and peeled
  • 1 1/4 cup (300ml) vegetable oil (e.g. sunflower oil)
  • 5 eggs
  • 3 tsp. baking powder
  • 3.5 oz. (100g) cocoa powder
  • 1 3/4 cup (350g) sugar
  • 1 tsp. vanilla extract
  • pinch of salt
  • cocoa powder for dusting


  1. Preheat the oven to 350˚F (175°C). Grease and dust a large loaf tin (85 fl oz./12 inches) with flour and set aside. In a bowl mix flour with baking powder, cocoa powder, sugar and salt. Set aside
  2. Puree the beetroot (Be careful or you hands will get very red) and mix with the oil and vanilla extract in a large bowl. Add the eggs one by one and mix well after each addition. Add the flour mixture and mix until combined. Do not overmix. Fill into the loaf pan and smooth out the surface. Bake in the middle of the oven for 70-75 minutes (check after 60 minutes and cover with aluminum foil in case the cake gets too dark). The cake should still be a bit moist in the middle. Take out of the oven and let cool down in the pan for 30 minutes. Transfer to a wire rack and let cool down completely. Dust with cocoa powder before serving.


  • Enjoy baking!


  • Serving Size: 16