0 from 18 votes
Chocolate Beetroot Cake
A rich and delicious chocolate cake made with pureed beetroot!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 12
Calories: 243 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 300 g 10.5 oz cooked beetroot (vacuum packed without vinegar is easiest)
- 125 g 1 stick butter , softened, plus extra for greasing
- 200 g 1 cup caster sugar
- 3 large free-range eggs
- 1 teaspoon vanilla extract
- 200 g 1 ⅔ cups plain (all-purpose) flour
- 75 g ½ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 180C. Lightly grease a 9" round cake tin.
- Puree the drained beetroot in a food processor.
- In a large bowl, cream together the butter, sugar and eggs until light, fluffy and smooth. Add the beetroot and vanilla and mix well.
- In another bowl, sift together the flour, cocoa, baking powder and salt.
- Add the dry ingredients to the beetroot mixture and mix well.
- Pour the batter into the prepared cake tin and bake for approximately 50 minutes or until an inserted skewer comes out clean.
- Cool in the tin for 15 minutes and then turn out onto a wire rack to cool completely.
Cup of Yum
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
41mg
(14%)
Sodium
184mg
(8%)
Potassium
298mg
(9%)
Fiber
3g
(12%)
Sugar
19g
(38%)
Vitamin A
440IU
(9%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 184mg | 8% |
| Potassium | 298mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.