Chocolate and Beetroot Cake

Submitted by Felicity Barnett

Chocolate and Beetroot Cake

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Serving: 10
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes


  • 200g Dark chocolate (higher cocoa content the better), grated or finely chopped
  • 180g Beetroot, grated
  • 1 cup Brown sugar
  • 1 tspn Vanilla
  • 3/4 cup Olive oil
  • 1/3 cup Apple sauce
  • 1/2 cup Self Raising flour (Gluten free)
  • 1 tspn Bicarb soda
  • 85g Cocoa powder (dark)
  • Note: I used a dairy and soy free chocolate.


  • In a large jug combine sugar, vanilla, oil and apple sauce.
  • Sift flour, bicarb soda and cocoa into sugar mix and stir until smooth.
  • Add beetroot and chocolate, stir everything together well.
  • Pour/scrape mixture into a prepared tin.
  • In slow cooker bowl place two egg rings and about 3cm of water.
  • Place tin on egg rings in slow cooker bowl.
  • Cook on high with a tea towel under the lid for approx 2.5hrs in Contempo 5.5L sc.
  • Allow to cool in tin for approx 30mins then turn out onto a cake rack.
  • Can be served warm with cream or icecream.

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