Beetroot chocolate cake (eggless)

I’d call it beetroot brownies. Gooey and moist inside. When the beetroot season was thriving I tried lots of recipes with it. And liked this one a lot:)


400 g beetroot puree
200 g yogurt
100 ml olive oil
150 g brown sugar
50 g dark cocoa powder
300 g all-purpose flour
1/2 teaspoon baking soda
1 teaspoon vanilla extract
walnuts for topping
berries/ice-cream for serving


  • Preheat the oven to 180 C. If you don’t have ready-made beetroot puree, bake in the oven 2 covered in foil beetroots until tender (or boil on a medium heat). Let cool and process using a blender.
  •  In a bowl combine flour, sugar, cocoa powder and baking soda. In a separate bowl combine and slightly whisk oil, yogurt, beetroot puree and vanilla extract. Stir in the dry ingredients and mix until no clumps have remained. Grease the square 21 cm baking pan with oil and pour the batter into it. Sprinkle with some chopped walnuts. Bake about 40-45 minutes or until the toothpick inserted into the center of the cake comes out clean. Let cool in the pan. When cooled completely, slice and serve with berries, clotted cream or ice-cream.

        Bon Appetit!



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