Beetroot chocolate blitz cake
Reviewed by our expert panelServes: 16 (makes 16 slices)
Time to make: 1 hr 5 mins
Hands-on time: 10 mins
Total cost: $10.08 / $0.63 per serve
(at time of publication)
Ingredients
- spray oil
- 1 cup (200g) roughly chopped cooked beetroot
- 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 icing sugar, sifted
Instructions
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 259cal
-
Kilojoules 1080kJ
-
Protein 4g
-
Total fat 14g
-
–Saturated fat 3g
-
Carbohydrates 25g
-
–Sugars 17g
-
Dietary fibre 2g
-
Sodium 190mg
-
Calcium 30mg
-
Iron 1mg
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.
Photographer: Melanie Jenkins
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
One comment on Beetroot chocolate blitz cake
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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.