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Egg-free chocolate & beetroot blitz & bake cake

Why not treat the family to a chocolate cake tonight? Super easy to prepare, win/win for everyone. - by Chantal Walsh
  • 08 Feb 2016
Egg-free chocolate & beetroot blitz & bake cake
Cook: 90 Minutes - easy - Serves 10 - Vegetarian - nut-free - egg-free - pregnancy-safe
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Why not treat the family to a chocolate cake tonight? Super easy to prepare, win/win for everyone.

Ingredients

100 ml canola oil, plus extra for greasing

175 g drained vacuum-packet beetroot (not in vinegar)

175 g dark soft brown sugar

200 g self-raising flour

1 tbsp baking powder

50 g cocoa powder

200 g fat-free natural yoghurt

2 tsp vanilla extract

For the icing

100 g icing sugar

50 g dark chocolate (at least 80% cocoa solids)

1 tbsp cocoa powder

3 tbsp skimmed milk

dark chocolate shavings, to serve (optional)

Method

  1. Heat oven to 180C/160C fan and boil the kettle. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
  2. Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
  3. Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.
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