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Beetroot Chocolate Cake

by Nadia Narain, Katia Narain Phillips from Self-Care for the Real World

Moist, rich and earthy, this Beetroot Chocolate Cake can easily be made gluten free.

From the book

Nadia Narain, Katia Narain Phillips


A deeply satisfying and moist chocolate cake with a touch of earthiness from the iron-rich beetroot. This cake is so well loved at the café that it’s taken on a personality of its own – we call it the Iron Maiden.

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200g butter
200g dark chocolate (70% cocoa), broken into chunks
250g cooked vacuum-packed beetroots (the kind with no vinegar)
5 eggs
250g coconut sugar or light muscovado sugar
1 tsp baking powder (I use gluten-free baking powder to make this a gluten-free cake)
¼ tsp vanilla extract
240g ground almonds
pinch of salt
dried rose petals, to decorate (optional)

Essential kit

You will need: a 20cm cake tin and a food processor.


Preheat the oven to 190°C/360°F/Gas mark 5 and line a 20cm cake tin with baking parchment.

Melt the butter and chocolate in a glass bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Once melted, remove from the pan and leave to cool.

Blitz the beetroots to a purée in a food processor, then add the eggs, sugar, baking powder and vanilla to the bowl. Add the cooled chocolate and butter mixture and pulse until mixed. Finally, add the ground almonds and salt and pulse briefly to combine.

Pour this batter into the prepared cake tin and bake for 35–45 minutes. You’ll know the cake is done because it won’t wobble when you take it out of the oven.

Don’t worry if your cake has a crack on the top – it’s meant to look like that!

Sprinkle over the rose petals before serving, if you like.


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