Back to Recipes

Bloodcurdling Beet Cake


  1. Sift the flour, cocoa powder and baking powder together (or for speed, just use a whisk to break up any lumps in the flour).
  2. Stir in the sugar then add the dried fruit if using.
  3. Grate the raw beetroot and add in.
  4. In a separate bowl, beat the 2 eggs and combine with the oil.
  5. Mix the wet with the dry ingredients and once combined, put into your cake tin.
  6. Bake at 160˚C/gas mark 3 for an hour or until an inserted skewer comes out clean.


200g self-raising flour

50g cocoa powder

2 tsp baking powder

175g soft brown sugar

50-100g dried fruit (optional)

200g raw beetroot, grated (2 small beets or 1 large)

2 medium eggs, beaten

175g vegetable oil

© 2024 Farm Fresh Revolution | CIO Charity Number: 1179700
Working with Pay monthly websites