Beautiful beetroot chocolate cake (Also great as Red Velvet cake)

This one sounds a little odd but is a great way to disguise vegetables in a family favourite! It’s also a great way to make a Red Velvet chocolate cake without using artificial colours to bring out that rich red tone. If the Beetroot Chocolate Cake doesn’t float your boat, why not try Chocolate Zucchini cupcakes?


  • 1 ½ cups well-drained, mashed, cooked beetroot
  • ½ tsp. vanilla essence
  • 330g white sugar (about 1 ½ cups)
  • 250ml vegetable oil
  • 3 eggs
  • 220g plain flour (about 1 ¾ cups)
  • 1 ½ teaspoons bicarb soda
  • ¼ teaspoon salt
  • 6 tbsp. unsweetened cocoa powder


  1. Preheat oven to 180 degrees and grease cake pan. We suggest a 20x30cm rectangle or an 8inch round cake pan.
  2. Combine beetroot, eggs, vanilla, oil and sugar in bowl and blend on a low speed to form a creamy consistency. Once achieved, set to one side.
  3. In separate dry bowl combine flour, bicarb soda, salt and cocoa, ensuring all dry ingredients are thoroughly mixed.
  4. Slowly add the mixtures together ensuring they are well combined to create a smooth batter.
  5. Pour into prepared pan and place on middle shelf in oven.
  6. Bake for 25 to 30 minutes or until a prick test reveals the mixture has baked through.
  7. Allow cake to cool on baking rack before icing with your favourite flavours.

Serves: 10

Why not try another of our delicious recipes containing vegetables in disguise!