Beetroot and Chocolate Traybake

A rich beetroot and chocolate cake topped with cream cheese icing and decorative candied beetroot hearts for special occasions.

Baking Vegetarian Chocolate Cake Beetroot

Estimated Nutrition

Calories

450.9

kcal / serving

5410.8 kcal total

Carbs

62.1g

per serving

745.2 g total

Fat

20.7g

per serving

248.5 g total

Protein

5.7g

per serving

68.4 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

tbsp

tsp

230

sifted

0.5

tsp

Vanilla Extract

200

Caster Sugar

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

160

Buttermilk

160

Butter

softened

piece

Egg

large, free-range

280

Cream Cheese

Unsalted Butter

softened

Vegetables

250

Cooked Beetroot

in natural juices

piece

Beetroot

raw

Method

Slice the cake into 12 squares and decorate each with a beetroot heart.

Boil 200g sugar in 200ml water, simmer hearts for 10 minutes until translucent, and dry on paper towels.

Thinly slice raw beetroot and cut into 12 heart shapes.

Beat cream cheese, butter, icing sugar, and vanilla to make the frosting and spread on the cooled cake.

Mix flour, cocoa powder, and baking powder in a bowl.

Add remaining ingredients, pour into tin, and bake for 40-50 minutes before cooling.

Beat butter and sugar until light, then beat in eggs and half of the dry and wet mixtures.

Purée cooked beetroot in a food processor and combine with vinegar and buttermilk.

Preheat oven to 180°C and grease a 30x20cm traybake tin.