Healthy Red Velvet Chocolate Cake Recipe

Red Velvet Chocolate Cake

Mummy gets an organic vegetable box delivered from Abel & Cole every week. Last week she practically keeled over in ‘admonishment‘ at this little interaction:

  • The Bug: Mummy, what’s in that box?
  • Mummy: That’s our vegetables
  • The Bug: I hope there’s beetroot in there
  • Mummy: ?

Beetroot: the most vile product ever to grace the vegetable aisle. It would surely be better placed in amongst the dog-food. I mean, who actually eats this stuff? Something that stains your fingers purple for the next three days, and comes out the other side the same colour (don’t think too hard about that) has to be bad for you, right? Still, that is one of the hazards of taking a random selection of ‘seasonal produce’ – there’s every chance you might one day end up with beetroot.

So, if this should be your misfortune, here is how to deal with it:

Red Velvet Chocolate Cake Recipe

Or Beetroot Cupcakes – use pink icing flavoured with rose-water. Healthy enough for breakfast muffins too. Just reduce the baking time to around 20 minutes.

This recipe is based on one from Nigella Lawson, but inevitably, and according to our haphazard style, we have changed it and made it better! See if you agree: "Red velvet chocolate cake recipe"

    300g beetroot, topped and tailed

  • 250ml Canola oil (but we used sunflower)
  • 4 medium eggs
  • 250g caster sugar
  • 200g plain flour
  • 50g cocoa powder
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Get your Mum to steam the beetroot for 30-40 mins until tender.
  • Cool, peel and chop. Pulse with the oil in a blender until smooth.
  • Add the eggs, sugar and vanilla and mix in thoroughly.
  • At this point decide that you need a wee, go to the toilet and wash your hands carefully – this is very important.
  • Sift the flour, baking powder and cocoa into the mixture. Realise that you only have 30g of cocoa and substitute the rest for chocolate Nesquik.
  • Mix, and then pour into an 18cm oiled and floured cake tin.
  • Bake in an oven preheated to 180 deg celcius (160 deg for fan ovens) for 40-45 minutes, or until Mummy can stab it with a sewer that comes out clean.
  • Cool in the tin for 5 minutes, then on a wire rack.
  • When cold, dust with icing sugar or ice with whatever you like – I prefer pink buttercream and silver balls, about 200,000 should do it.
  • Eat. (Mummy says this makes a great dessert with some creme fraiche, but I say why wait till pudding?).

Get your Mum to make this, and I guarantee you will eat beetroot! Yes, beetroot. And d’you know how many brownie points that will get you with the grown-ups? They will let you eat Haribo every night!

Print the Red Velvet Chocolate Cake recipe:

5.0 from 1 reviews
Healthy Red Velvet Chocolate Cake Recipe
 
Prep time
Cook time
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Moist, and healthier than your average chocolate cake, this recipe makes a great dessert as well as being a good elevenses cake!
Author:
Recipe type: Cake
Serves: 8
Ingredients
  • 300g beetroot, topped and tailed
  • 250ml Canola oil (but we used sunflower)
  • 4 medium eggs
  • 250g caster sugar
  • 200g plain flour
  • 50g cocoa powder
  • 2 tsp baking powder
  • 1 tsp vanilla extract
Instructions
  1. Get your Mum to steam the beetroot for 30-40 mins until tender.
  2. Cool, peel and chop. Pulse with the oil in a blender until smooth.
  3. Add the eggs, sugar and vanilla and mix in thoroughly.
  4. At this point decide that you need a wee, go to the toilet and wash your hands carefully - this is very important.
  5. Sift the flour, baking powder and cocoa into the mixture. Realise that you only have 30g of cocoa and substitute the rest for chocolate Nesquik.
  6. Mix, and then pour into an 18cm oiled and floured cake tin.
  7. Bake in an oven preheated to 180 deg celcius (160 deg for fan ovens) for 40-45 minutes, or until Mummy can stab it with a sewer that comes out clean.
  8. Cool in the tin for 5 minutes, then on a wire rack.
  9. When cold, dust with icing sugar or ice with whatever you like - I prefer pink buttercream and silver balls, about 200,000 should do it.
  10. Eat. (Mummy says this makes a great dessert with some creme fraiche, but I say why wait till pudding?).

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Comments

  1. Actually Daddy says

    Ok I now realise it’s one of those bug words – he gets wrong, a cartogenic, or whatever it is?
    Ps – thought I should post as ActuallyDaddy?
    Xx

  2. Mummy... says

    PS – I just wanted to say that this is even better the next day cold from the fridge. We have now eaten it warm with chocolate sauce for pudding, cold with strawberries for breakfast, and drizzled with strawberry jam for afternoon snack. And yes, 3 times in 24 hours is ok with Mummy – IT’S VEGETABLES! (add in the strawberries and the jam and that’s my 5 for the day – tick, now on to the Haribo!),

    • Mummy... says

      Ooh that sounds yum! Can’t believe you’re stockpiling beetroot just for the cakes! We could start a whole new craze!

    • Mummy... says

      Uggh! Though Mummy did just take the Kitchen Mechanic’s advice and freeze this week’s batch for another time!

  3. Mila says

    I must confess my total ignorance to the existence of beetroot. Now I shall take myself to a local Farmer’s market and scour the booths for them :)

    Your chocolate creation looks heavenly here.

  4. Jennie says

    Just made this cake in double quantities (took much longer to cook) for my aunt who can’t eat dairy (no milk or butter). Absolutely fantastic. Really moist and chocolatey, can’t taste the beetroot at all, and cuts really easily – not crumbly. And so easy to make, for a non-cook.

    • Mummy... says

      Isn’t it? So glad it worked for you too. I hadn’t thought about the food allergy aspect of this cake, but it’s a great point – thanks for the comment.

  5. says

    That cakes sounds absolutely delicious! I don’t mind beetroot even just boiled. But I get sick of those vegetable boxes because at a certain point you just get kale every week which is this really stringy cabbage and I can’t stand it. Thanks for rewinding with me.

    • says

      You must – it is delicious. Love your site – never get round to trying them but they sit open on my laptop for days in the hope that I one day will!

  6. says

    This sounds interesting. I’m on the lookout for some healthier alternatives to the usual sugary desserts on offer, so with this, at least I can say there are some vegetables in there! This would probably also be a good time to try Chocolate Zucchini Cake and Parsnip Cake.
    Shelly recently posted…Wordless Wednesday: The LagoonMy Profile

    • says

      I’ve a Nigella recipe for Courgette cake that sounds really good – might give it a try. My kids had no idea they were eating beetroot the first time I made this!

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