Recipe by: Shweta Verma

Source:   Family Recipe

Serves:  8


Ingredients (Dry)

  • 300 g all-purpose flour
  • 4 Tbsp unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • ¼ tsp salt

Ingredients (Wet )

  • 3 large eggs
  • 250 ml vegetable oil (can also use olive or sunflower oil)
  • 1/2 tsp vanilla extract
  • 300 g sugar
  • 1 medium beetroot – grated finely


Preheat oven at 180C (356 F).

  • Mix all the wet ingredients and whisk well.
  • Add the grated beetroot and use hand blender to blend or whisk some more.
  • Mix all dry ingredients in a separate bowl.
  • Add the wet mixture into the dry ingredients and blend well.
  • Grease the baking tin (round or square) with oil or cooking spray then put the butter paper. Pour the cake mix and bake for 40 mins.
  • Insert toothpick or knife at 35 mins. If it comes out clean, cake is cooked. If it comes out sticky and wet, leave it in the oven for another 5-10 mins (reduce oven heat to 160C/ 320 F).
  • Wait for the cake to cool down completely before taking it out of the baking ware.
  • Once cool, turn it upside down on a plate or cake stand. Pour chocolate sauce or your preferred icing and then garnish with fruits or rainbow sprinkles of your choice. I used canned peach slices, strawberries and blueberries.
  • Serve and Enjoy!

Download PDF here: moist-chocolate-beetroot-cake-with-fruit-toppings-shweta-verma