Beetroot and Chocolate cake recipe

This amazing beetroot and chocolate cake recipe comes from our friend and Bristolian Claire Thomson. It’s featured in Claire’s fantastic first book 5 o’clock apron (published by Ebury Press).

Also in The Little Table of Delights

This beetroot and chocolate cake recipe features in The Little Table of Delights. A theatre show organised by Claire for children to explore and discover the origins of food through spectacle, stories and an enormous shared picnic. Coming to Bath and London in Autumn 2015.

Like cake? Buy cake

Like this recipe? Try our Get out of Trouble chocolate cake recipe or buy a chocolate brownie subscription; the ultimate chocolate treat.

Photography by Mike Lusmore

Serves 6-8. Makes one 20cm cake


  • 200ml vegetable oil plus extra for greasing

  • 100g rice flour

  • 100g ground almonds

  • 1 tsp bicarbonate of soda

  • 75g cocoa powder

  • 250g caster sugar

  • 250g cooked and peeled beetroot (around 4 small ones)

  • 3 eggs


  1. Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm round cake tin with baking parchment

  2. Mix the rice flour, ground almonds, bicarbonate of soda, cocoa powder and sugar in a large bowl

  3. Purée the beetroot in a food processor or blender, then add the eggs one at a time, whizzing between each addition

  4. Pour in the oil and process until smooth

  5. Add the beetroot mixture to the dry ingredients and mix to combine

  6. Pour into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is firm to touch

  7. Cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completely