You'd never know it, but beetroot makes a lovely addition to cakes. We have the ridiculously moist and delicious chocolate beetroot cake - perfect with chocolate buttercream - as well as many other beetroot cake recipes.
A super-moist and delicious chocolate beetroot cake. The secret ingredient is pureed beetroots! Beetroot makes this chocolate cake incomparably moist. Serve as is, with ice cream or top with chocolate frosting. You can also use this recipe to make cupcakes, simply adjust the baking time accordingly - 15 to 20 minutes at the same temperature should work a treat.
Red velvet cake was originally coloured with beetroot, just like in this recipe. This chocolate cake is moist and totally delicious. The cream cheese frosting, really is the icing on the cake! You can also prepare this recipe as cupcakes, if you prefer.
This chocolate beetroot cake is a really moist and chocolaty cake. The kids didn't even realise it had beetroot in the first time I made it. Decorate by dusting with icing sugar or it is delicious served warm with custard. For a healthier option serve with creme fraiche.
This cake is simply great with the odd ingredient of beetroot. It goes in the oven pink and comes out a nice rich golden colour. It's a great way to use up those extra beetroots you have from your garden. I often ice it with a cream cheese icing.
These brownies are so fudgy and dense, and the beetroot makes them moist and gives them a great earthy flavour that will go undetected by most!
A decadent two-layer chocolate cake spread with chocolate butter icing. The beetroot ensures the cake is moist and rich without being heavy. Give it a go!
This is a delicious traybake that is irresistibly fudgy and moist thanks to the addition of grated beetroot! I get asked to make this all the time. Lovely flavour! If desired, you can ice the slices with your favourite chocolate icing.
The beetroot is not madness, it provides alot of moisture and tastes delicious. Leave yourself plenty of time to make this cake because it is quite a lengthy recipe. The cake is best eaten when it is still slightly warm. It is also really important to ice it at the last minute or the icing can lose its shine.
Here's my "deceptive" purple velvet torte. It's gluten free, dairy free and kosher for Passover. Enjoy!
Decadently fudgey, but still light and airy - and gluten-free. With only 10 minutes prep and 18 minutes baking time! This recipe makes 24 muffins, or two 9" x 5" loaf tin cakes - see loaf cakes tip below (this recipe is easily halved to produce only 12 muffins, or 1 loaf cake).