Chocolate Beetroot Cakes

Adding beetroot to chocolate cakes creates a fudgy, moist texture in this easy vegetarian muffin recipe.

Baking Vegetarian Dessert Chocolate Beetroot

Estimated Nutrition

Calories

351

kcal / serving

4212 kcal total

Carbs

45.1g

per serving

541.2 g total

Fat

17g

per serving

204 g total

Protein

4.4g

per serving

52.4 g total

Cook Time

minutes

Serves

cakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cocoa Powder

Or powdered drinking chocolate

tsp

250

tsp

piece

For dusting

Dairy

piece

Egg

Large

GrainsCereals

180

Plain Flour

OilsFats

200

Corn Oil

Vegetables

250

Beetroot

Cooked

Method

Purée cooked beetroot in a food processor.

Cool the cakes on a wire rack and dust with icing sugar to serve.

Pour the batter into the muffin cases and bake for 30 minutes until firm.

Incorporate the beetroot mixture into a well in the dry ingredients and mix lightly.

Sift cocoa powder, flour, and baking powder into a bowl and mix in the sugar.

Preheat the oven to 180°C and line a 12-mould muffin tin with paper cases.

Add eggs one by one to the processor followed by vanilla and oil, then blend until smooth.