Beetroot chocolate loaf cake

This rich chocolate cake is lovely and sweet due to the Beetroot which also keeps it wonderfully moist- the healthiest chocolate treat, for chocolate lovers everywhere.

Serves: 14 (makes 14 slices)

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

More weights & measures

3 large beetrootbeetsX to make 3 cups, grated (around 435g)
4 eggs
⅓ cup oil (we used grape seed)
¾ cup date syrup (see tip)
2 teaspoons vanilla extract
1 teaspoon baking soda
pinch salt
1 teaspoon cinnamon
½ cup good quality cocoa powder
¼ cup ground almonds
¼ cup coconut flour

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Instructions

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1 Preheat oven to 170°C. Line a 20cm x 10cm loaf tin with baking paper. Place beetroot in a microwave-proof bowl, cover and cook on high for 6-8 minutes until tender. Set aside for 3-5 minutes until cool enough to handle then grate (use gloves to protect hands from staining).

2 Combine beetroot, eggs and oil in a large bowl and beat together using a hand mixer. Add date syrup, vanilla, baking soda, salt and cinnamon. Beat until well combined and smooth.

3 Add cocoa, almonds and coconut flour and stir through until well combined.

4 Pour into prepared tin. Bake for 30-40 minutes until a skewer comes out clean. Cool in tin before turning out.

Variations

This recipe may not taste as sweet as those containing sugar. We think it’s a great way to retrain your taste buds to enjoy a less sweet taste. If you prefer more sweetness, however, experiment with adding a little stevia to taste to the mixture.

HFG tip

To make date syrup: Combine equal quantities of dates and water in a pot and bring to the boil. Simmer gently for 5 minutes then cool. When cool, place in a blender or processor and purée until smooth. Use in place of sugar or syrup in roughly similar weights. This syrup can be stored in the fridge or freezer.

Nutrition Info (per serve)

Calories 135cal

Kilojoules 570kJ

Protein 4g

Total fat 8g

–Saturated fat 2g

Carbohydrates 10g

–Sugars 9g

Dietary fibre 3g

Sodium 190mg

Calcium 30mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jun 2014

2 comments on Beetroot chocolate loaf cake

Carolyn OSullivan September 19, 2021 at 8:00 pm #

Hi Nikki
We made this cake but found it very wet. Had to bake for an extra hour. Did you mean us to squeeze juice out of beetroot? Lyn

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- Jen deMontalk September 30, 2021 at 2:21 pm #
  
  Hi Carolyn
  I think if you have a very juicy beetroot that might be a good idea. It’s not something we’ve had to do in testing but sometimes ingredients vary, so give varying results. I’ve also found some coconut flour variations affect the consistency of baking. If the mixture seems a bit wet before baking, you could add a little more ground almonds and coconut flour.
  
  Warm regards
  Jenny
  
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