Chocolate and beetroot cake

This fudgy, rich and indulgent cake is perfect as an alternative to a Christmas fruit cake for those who aren’t keen on dried fruit. Packed with nutritious beetroot and less sugar than a standard cake it’s perfect with a hot drink on a cold afternoon. The frosting uses the raw juice from the beetroot to give it colour and a unique flavour so no artificial nasties there.

Cakes and bakes
Slice of chocolate and beetroot cake
  • Preparation time 15 minutes (prep. time)
  • Cooking time 75-90 minutes (cooking time)
  • Serves 12


  • 450g/1lb 2oz beetroot (scrubbed, trimmed and chopped for the food processor)
  • 120g/5oz cocoa powder
  • 6 eggs
  • 270g/11oz plain flour
  • 300ml/12fl oz vegetable oil
  • 300g/12oz caster sugar
  • 25g/1oz baking powder


For the filling:

  • 100g/4oz butter or margarine
  • 100g/4oz full fat soft cheese
  • 400g/1lb icing sugar


  1. Pre-heat your oven to 155C (Gas mark 3-4).
  2. Place the beetroot into the bowl of your food processor and pulse a few times until pureed, place in a sieve over a bowl and leave to stand for a few minutes, collecting the juice for the icing.
  3. Place the sieved beetroot into the bowl of your mixer along with the eggs, oil and sugar, add the flour, cocoa powder and baking powder beat with a paddle beater until smooth.
  4. Pour the mix into a lined 23cm (9”) springform tin and place in the centre of your oven cooking for around 1 hour and 10 minutes.
  5. Remove from the oven and leave to cool in the tin.
  6. For the frosting; place the full fat soft cheese and margarine or butter in a mixing bowl and use an electric mixer to whisk until smooth.
  7. Add half the icing sugar and whisk again until light, add the remaining icing sugar and enough of the reserved beetroot juice to give a pink coloured icing. Whip until light and fluffy and then place in your fridge to cool.
  8. Remove your cake from the tin and cut in half across the middle.
  9. Spread the frosting over the cake  leaving a small gap around the edge.
  10. Place the top on the cake and press very gently, pushing the frosting to the edges.