Chocolate beetroot cake

Chocolate beetroot cake




  • 100g rice flour
  • 100g almond meal
  • 1 teaspoon bicarbonate of soda
  • 75g cocoa powder
  • 250g caster sugar
  • 250g (about 4 small) cooked beetroot (see note below)
  • 3 eggs
  • 200mL olive or vegetable oil
  • 1 teaspoon vanilla essence
  • Grated chocolate to decorat


Preheat oven to 180°C.

Grease and line a 20cm cake tin with baking paper.

Mix rice flour, almond meal, bicarbonate of soda, cocoa powder and sugar in a large bowl. In a food processor, puree beetroot and then add eggs one at a time, whizzing in between each addition.

Pour in oil and vanilla, whiz until smooth.

Ahh, what a pretty colour! Pour beetroot mixture into dry ingredients and mix to combine.

Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean.

And the cake is firm to touch. Set aside to cool.

Turn cake onto a wire rack to cool completely, then place on a plate and sprinkle with grated chocolate.


  • This recipe is adapted from the wonderful cake served at The Fat Possum café on Magnetic Island—a friend on holiday brought it back for me.
  • Better than a postcard!!
  • To prepare beetroot, scrub well, trim stems and roots to within 3 cm of bulbs.
  • Prick bulbs all over with a skewer.
  • Place in a heat-proof dish and add 2 cm water.
  • Cover and microwave on High (stirring once) for 10 minutes, or until cooked when tested with a skewer.
  • Drain and peel beetroot wearing rubber gloves to prevent stains on fingers.
  • This makes a large cake; I had enough mixture to make six small muffins as well.
  • The recipe can also be doubled to make two cakes – freeze one for emergency entertaining purposes!
  • Recipe created by Melissa Hughes for Kidspot.


Serving Suggestions


Leave A Comment