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)
- 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.
- 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.
- 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.