Choc Beet Cake

I was feeling inspired when I saw Cindy & Michael from Where’s The Beef? post a beetroot chocolate fudge cake recipe. I mean… In what world does that NOT sound amazing, right? They were kind enough to direct me to the original recipe that they adapted from The Fairest Feed, which was vegan. I made this twice with my own little string of adjustments – one of which was the cooking time. Thirty five minutes definitely wasn’t enough, even for my out-of-this-world fan forced oven. I also thought this was just as good (if not better) with a light dusting of gluten free icing sugar, as opposed to icing… And I wouldn’t argue with you if you wanted to serve it with some vanilla or coconut ice-cream.

Below is my adapted recipe, which works a charm even with gluten free flour, so my wonderful celiac readers won’t miss out! Oh and for anyone concerned, you can’t taste the beetroot and it dissolves when it bakes, so you won’t find any stringy red bits in there and if you do, well… You’ve done something wrong.

Choc Beet Cake
Serves 9-12, depending how big you like your slices of cake.

1 1/4 C + 2 TBSP Plain Flour (gluten free if required)
1 1/2 C Caster Sugar
3/4 C Cocoa Powder
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Soy Milk
1 C Water
3/4 C Canola Oil
1 tsp Vanilla Extract
3/4 C Fresh Beetroot, peeled & grated
Icing Sugar for dusting (gluten free if required)

  • Preheat oven to 180C & grease a cake tin with some Nutelex/dairy free marg. You can use whatever shaped cake tin you like – I used a square one.
  • In a mixing bowl, sift and stir together the dry ingredients.
  • Add the soy milk, water, oil & vanilla. Stir until no obvious lumps remain.
  • Add the grated beetroot and stir until evenly distributed.
  • Pour batter into cake tin and bake for 40-45 minutes. Forty minutes will leave your cake a little fudgy inside – I thought this was nice, but Mr. AA didn’t dig it because get this – he doesn’t like the taste of raw cake batter! Forty five minutes should cook this right through without drying it out. A toothpick should come out clean. If you have an older/slower oven, don’t be afraid to leave it in for an extra 5 minutes if it’s still wet in the middle.
  • Leave to cool in the cake tin for around 5 minutes before tipping out onto a wire cooling rack. If you get impatient, your cake will fall apart and you’ll cry.
  • When cake has cooled, tip it onto a serving plate and dust with icing sugar, then chow down.

6 thoughts on “Choc Beet Cake

  1. Looks fantastic!

    Really glad to know it all works with gluten-free flour. I wonder if that lengthened the required baking time? I have found that gluten-free batters react differently sometimes when I substitute one-for-one.

    Now that I’ve eaten it with a scoop of vanilla icecream on top, I’m not sure if I can ever go back!

    • The first one I made was with GF flour and the second was with regular flour, so I tested out both. The cooking time seemed to be the same either way for me – maybe it’s just my oven, who knows! I don’t have a lot of experience with GF baking… Which is probably obvious by the fact that I use a pre-made GF flour as opposed to working out my own thing with 3 other kinds of flour. My excuse is that I really need to lay off the baked goods, lol.

      I used to always think icing was the best bit and as a kid I used to peel it off and eat it first (haha), but I guess in my old age I’m getting over it a bit. And ice-cream… Who can argue with it? Not me!

  2. Was lucky enough to have Nat drop some of this around on the weekend! “Delicious” – as 2 year old Seth would say – he loved his Aunty Nat cake too – even cried a little when I told him we had eaten it all!!!
    Will definitely be giving this a go myself – always looking for ways to sneak the healthy stuff into food for a fussy little one. Not to mention – I love any excuse to add icecream!!

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