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Beetroot chocolate cake

August 21st, 2015

Beetroot chocolate cake

Do you have a package of cooked beetroots laying around at home and you don't know what to do with it? Then try Jette's delicious leftover beetroot chocolate cake recipe, guaranteed to convince even the most sceptical beetroot eater!

But careful! Secretly eating cake on the sofa is not recommended as the beetroot stains are compelling evidence!


  • 200 g beetroots, precooked
  • 125 ml rapeseed oil
  • 3 Eggs
  • 50 g cacao powder
  • A pinch of ground vanilla
  • 1 tsp. baking powder
  • 150 g spelt flour
  • 80 ml maple syrup
  • Icing sugar for the decoration, if needed
  • Coconut oil for the greasing of the cake pan

How to do:

  • Preheat the oven to 180°C.
  • Add beetroots and rapeseed oil to an immersion blender cup and pulse with your handheld blender. Break in the eggs and whisk with a fork.
  • Sieve the cacao powder, baking powder and spelt flour to a bowl. Add ground vanilla, maple syrup and the beetroot mixture. Stir to combine and fill into the greased cake pan (16 cm).
  • Transfer to the oven and bake for approx. 35 min. Remove from the oven and leave to cool entirely down before serving.
  • Sprinkle with some icing sugar if you like.