Beetroot & Chocolate Cake

Beetroot & Chocolate Cake


Delicious moist chocolate cake with a healthy twist.


  • 175g low-fat spread, plus extra to grease
  • 200g cooked beetroot, puréed
  • 200g plain flour
  • 100g cocoa powder
  • 1tbsp baking powder
  • 175g light muscovado sugar
  • 125g apple sauce
  • 3 medium eggs
  • 2tsp vanilla extract
  • 1tsp icing sugar, sifted, to dust


  1. Preheat the oven to 180ºC/fan 160ºC/gas 4. Lightly grease a 24cm round, loose-based cake tin with low-fat spread, then base line with baking paper.
  2. In a mixing bowl, beat together all the ingredients, except the icing sugar, until the mixture is completely smooth.
  3. Spoon the mixture into the tin, bake for 50–55 min or until firm to the touch. Leave to cool completely in the tin before turning out on to a cake stand. Dust with icing sugar, slice.


For further details on Preparation Time and Nutrition per serving please visit



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