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  • 2 beetroot bulbs, washed
  • 1/2 cup cocoa powder
  • 1/4 cup hot water
  • 1/2 cup brown sugar
  • 1/2 cup liquid honey
  • 3 eggs, lightly whisked
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla essence
  • 1 1/2 cups flour
  • 1 1/2 tsp Baking powder


  1. Preheat oven to 180°C. Line the base with non-stick baking paper and spray with oil or rub sides with butter.
  2. Peel the beetroot bulbs, then use a grater to finely shred. Set aside.
  3. Place the cocoa and hot water in a medium bowl and stir until there are no lumps.
  4. Add the sugar, honey and eggs, and mix until smooth .
  5. Stir in the beetroot.
  6. Add the milk, oil and vanilla essence and stir to combine.
  7. Sift the flour and baking powder together and fold this into the liquid ingredients. Don’t over mix at this point otherwise the cake will be heavy.
  8. Pour the cake mixture into the pan.
  9. Put into the oven and bake for 55—60 minutes or until ready.
  10. Once done leave it in the pan for about 5 minutes and then turn it out onto a wire rack to cool
  11. Dust with a little icing sugar or make a cream cheese icing. You could also make these into muffins. Adjust cooking time as needed.