• 450g can Wattie's Baby Beetroot
  • 2 eggs
  • ¾ cup oil (canola or any mild vegetable oil)
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 1 ¼ cups self-raising flour
  • ½ tsp baking soda
  • ¼ cup cocoa
  • Chocolate Ganache
  • 125 g dark chocolate
  • ¼ cup cream
  1. Preheat the oven to 170°C. Grease a 20cm diameter cake tin and line the base with baking paper.
  2. Drain the Wattie’s Baby Beetroot. Purée in a food processor or blender until smooth.
  3. Put eggs, oil, caster sugar and vanilla extract into a mixing bowl. Beat together well. Mix in the beetroot purée. Sift the self raising flour, baking soda and cocoa into the mixture and mix to combine. Pour into the prepared cake tin.
  4. Bake for approximately 60 minutes or until a skewer inserted comes out clean and the cake has shrunk from the sides of the tin. Remove from the oven and allow to stand for 5 minutes before turning onto a cake rack to cool.
  5. When the cake is cold, dust with icing sugar before serving or top with Chocolate Ganache.

To make Chocolate Ganache:

  1. Gently melt chocolate and cream in a small bowl over hot water until chocolate melts. Stir to combine. Allow to cool and thicken before pouring over the top of the cake.

Made With

Baby Beetroot

Wattie’s Beetroot has long been a Kiwi favourite, grown with pride in the the rich soil of the Hawke’s Bay and harvested at their tender best.

Rate and Review

10 Ratings

Reviews (10)

Kylee Rich's Review | Rating

Yum! light and moist. can't taste beetroot at all.

Kirsty Geary's Review | Rating

absolutely delicious, and something a little different.

Meredith Knox's Review | Rating

The best cake I have ever made . To die for yummo., and a great use for beetroot.

Deborah's Review | Rating

A fantastic recipe. No sign of beetroot flavor but such a moist cake. I used 'light olive oil'. ALSO, CAKE IS MUCH NICER TO EAT DAY AFTER IT IS BAKED.

Samara's Review | Rating

I had this at a birthday party - it was good, even though it had beetroot in it and I don't like beetroot!

Gina's Review | Rating

It even looks yummy, ooohhh ganache.

Angela's Review | Rating

Super easy all mixed in food processor, super delicious. Cooked as muffins 170oC bake (not fan) for 40mins. Perfection!

Diggle Guise's Review | Rating

it's my go to recipe. so quick and easy but I split it into 18 muffins and bake for 16mins. soooo good

Kathleen's Rating
Amy Rainford's Review | Rating

This is my go to recipe when I am going to a family function. I am coeliac so I use gluten free flour. My in-laws were totally surprised that it was gluten free and had beetroot in it. Best recipe ever!!