Submitted by : Joure’s Rustic Kitchen


For the cake:
80g cocoa powder
180g flour
2 teaspoons baking powder
250g castor sugar
400g cooked beetroot, drained
3 large eggs
1 teaspoon vanilla essence
1 teaspoon almond essence
2/3 cup sunflower oil – or canola, if you want to make it really healthy

For the icing:
2 tablespoons cocoa powder
¼ cup butter – melted
2-3 tablespoons icing sugar


  • Preheat your oven to 180 degrees Celsius.
  • Sift the cocoa, flour and baking powder into a large mixing bowl, stir in the sugar, and forget about it for now.
  • In a blender, blend the beetroot until it is smooth.
  • Add the eggs one a time, blending a bit after every one.
  • Add the vanilla and almond essence, as well as the oil and blend until it’s very well mix and smooth and velvety.
  • Add this to the flour mixture. Stir it in. don’t whisk it.
  • Bake for 30-45 minutes, or until a skewer comes out clean.
  • Mix all the ingredients for the icing together. It should be runny.
  • Poke little holes here and there into your cake while it’s still warm and in the baking tin.
  • Pour over the icing, let it cool, and then remove from the tin.
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