Eggless chocolate & beetroot blitz & bake cake
By Good Food
Healthier than your average chocolate cake, this rich and dark bake is lighter on the calorie count
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Prep:20 mins
Cook:1 hrs
plus cooling - Serves 12
- Easy
Nutrition per serving
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kcal 276
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fat 11g
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saturates 2g
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carbs 39g
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sugars 26g
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fibre 2g
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protein 5g
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salt 0.5g
Ingredients
- 100ml rapeseed oil, plus extra for greasing
- 175g (drained weight) vacuum-packed beetroot (not in vinegar)
- 175g dark soft brown sugar
- 200g self-raising flour
- 1 tbsp baking powder
- 50g cocoa powder
- 200g 0% fat natural yogurt
- 2 tsp vanilla extract
- 100g icing sugar
- 50g dark chocolate (at least 80% cocoa solids)
- 1 tbsp cocoa powder
- 3 tbsp skimmed milk
- dark chocolate shavings, to serve (optional)
Method
Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.
