Beetroot chocolate blitz cake

Serves: 16 (makes 16 slices)

Time to make: 1 hr 5 mins

Hands-on time: 10 mins

Ingredients

spray oil
1 cup (200g) roughly chopped cooked beetrootbeetsX
¼ teaspoon salt
200g flour
100g cocoa powder
1 tablespoon baking powder
175g castor sugar
½ cup apple purée
3 eggs
2 teaspoons vanilla extract
175ml sunflower oil
75g dark chocolate chips
1 tablespoon icingfrostingX sugar, sifted

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Instructions

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1 Preheat oven to 190ºC. Lightly grease a 24cm-round loose-based cake tin. Finely chop beetroot in a food processor.

2 Add all the remaining ingredients except oil, chocolate chips and icing sugar. Process until smooth, scraping the sides of the bowl as you go.

3 Scrape down sides once more and gradually add oil.

4 Once all oil is added, stir in chocolate. Spoon into cake tin. Bake for 45-55 minutes or until firm to touch. Cool before turning out. Sprinkle with icing sugar. Serve.

Variations

Make it gluten free: Use gluten-free flour, baking powder and cocoa. Check chocolate chips and icing sugar are gluten free.

Nutrition Info (per serve)

Calories 259 cal

Kilojoules 1080 kJ

Protein 4 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 17 g

Dietary fibre 2 g

Sodium 190 mg

Calcium 30 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Oct 2012

One comment on Beetroot chocolate blitz cake

Ann March 29, 2021 at 8:03 pm #

This is so easy to make – thrown home everything in the blender. And what’s more, it came out really moist. Definitely will make again.

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