Moist chocolate-beetroot cake


dessert - Belgium
by Nouria Alami Nutri-Challenge (2019)
Number of people 8
Preparation 20"
Nut-free Soy-free Vegetarian
  • 200 g dark chocolate
  • 200 g cooked beetroot
  • 3 eggs
  • 80 g sugar
  • 80 g flour
  • ½ sachet of baking powder
  • 40 g butter
  • 1 pinch of salt
  1. Heat the oven to 180°C.
  2. Melt the chocolate with the butter in a bain marie. Beat the eggs with the sugar.  Add the flour and yeast. Mix until you achieve an even consistency, then add the melted chocolate.
  3. Puree the cooked beetroot in a blender and add to the mixture.
  4. Pour into a cake pan and bake 45 mins in the oven.

Did you know?

When added to a cake mix, beetroot creates a thick, creamy texture. It also allows you to reduce the sugar and fat content of the cake. An excellent source of vitamins (A, K, B) and various minerals (Magnesium) and trace elements (Iron), it increases the nutritional value of the cake without distorting the flavour. 

Moist chocolate-beetroot cake

Nutritional advice

by Sylvie DEJARDIN

A great way to get children to eat beetroot without them even noticing.

An interesting alternative to industrial snack foods, which often contain fractionated ingredients derived from wheat, milk or soya. These are known as UPF, or ultra-processed foods, which are generally harmful to health.

It is best to prepare your own snacks to avoid the use of palm oil, additives, salt and refined sugar.