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Beetroot Chocolate Cake

This recipe’s tasty twist comes from the beetroot, says its author, Claire Thomson, “the beetroot moistens the cake, giving it an earthy sweetness.”

Serves 6 Total Time 1hr


  • 100g Rice flour 
  • 100g Ground almonds (or fine/medium rolled oats, blended to a powder)
  • 1 tsp Bicarbonate of soda 
  • 75g Cocoa powder 
  • 250g Caster sugar 
  • 250g Cooked, peeled beetroot 
  • 3 Medium eggs (or 2 large) 
  • 200ml Vegetable oil, plus extra for greasing

For the icing:

  • 100g Butter, softened 
  • 200g Icing sugar
  • 100g Cream cheese
  • 1 Small cooked beetroot


  1. Preheat oven to 180°C/160°Cfan/Gas Mark 4. Grease and line a 20cm round cake tin.
  2. Mix the rice flour, almonds, bicarbonate of soda, cocoa powder and sugar in a bowl.
  3. Blitz the beetroot in a food processor or blender, then add the eggs one at a time, whizzing between each addition. Pour in oil and process until smooth.
  4. Add the beetroot to the dry ingredients and mix to combine.
  5. Pour the mixture into the cake tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean and the cake is firm to touch.
  6. Cool in the tin for 5 minutes, then remove to a wire rack.
  7. To make the icing, beat the butter with the icing sugar until smooth. Add half the cream cheese, beat well, then mix in the rest.
  8. Grate the beetroot into a sieve over a small bowl, and press down to collect the juices. Stir the juice into the icing to get a nice pink tone.
  9. Wait for the cake to cool completely before icing.
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