Go Back
+ servings
Spiced beetroot chocolate cake

Spiced Beetroot Chocolate Cake

Rich, sweet chocolate acts as a perfect foil to earthy beets. Cayenne pepper provides the heat.
Course Dessert
Keyword Cayenne Pepper
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings 9 servings
Calories 369kcal


The Cake

The Topping

  • 1 cup powdered sugar
  • 1 tablespoon cocoa powder
  • 2 teaspoons water an additional teaspoon if needed


Making the cake

  • Preheat the oven to 350 degrees Fahrenheit.
  • Beat the butter and sugar together (by hand or an eclectic mixer) until light and fluffy.
  • Add the eggs and beat until well combined.
  • Grate the beetroot with the fine side of the grater (no need to peel.) Add to the mix, along with the cayenne pepper and cinnamon, lightly stirring only until combined.
  • Fold the flour and baking soda into the mixture until the flower is combined (do not overmix.)
  • Transfer the dough to a cake tin or small casserole dish and cook in the pre-heated oven for 35 minutes.
  • Allow the cake to cool for 20 minutes before removing it from the tin.

Making the topping and finishing the cake

  • Combine the powdered sugar, cocoa, and water (adjust to make a good consistency) and mix until smooth.
  • Drizzle the topping onto the cake and allow it to set.
  • Cut into squares and enjoy!



Calories: 369kcal | Carbohydrates: 44g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 306mg | Potassium: 107mg | Fiber: 2g | Sugar: 36g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg