Chocolate Beetroot Cake

Created by

  • Julie Sharp - UK & Ireland Head of Chocolate Academy
level 1

This stunning pink Chocolate Beetroot Cake is delicious served with ice cream as an indulgent dessert or is a great option when looking for sweet treats to serve for all day parts. Suitable for vegan diets this beautifully light cake is suitable for vegan diets allowing any customer to enjoy.

Recipe components

Callebaut® ingredients

Cake Mixture

IngredientsPreparation
  • 160g
    mashed beetroot
  • 32ml
    olive oil
  • 184ml
  • 5g
    vanilla paste

Blitz the beetroot puree with the olive oil, oat milk and vanilla paste

  • 30g
  • 60ml
    cold water

Mix the water and flax seed powder together to a paste and blend into the beetroot puree

  • 200g
    Muscavado sugar

Mix in the muscavado sugar

  • 260g
    whole meal spelt flour
  • 35g
    cocoa powder
  • 7g
    bicarbonate of soda
  • 3g
    sea salt

Sift together the flour, cocoa powder, bicarbonate of soda and salt.

Add the beet mixture to the flour mixture and stir just until combined.

Stir through the chocolate callets, pour into an 18cm cake ring and bake at 180°C.