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Chocolate beetroot fudge cake

4oz butter

4oz soft brown sugar


5oz wholemeal self raising flour

1oz cacao powder

Half teaspoon bicarbonate of soda

Half teaspoon vanilla extract

8oz beetroot puree

Sift the dry ingredients together.

Cream together the butter and sugar, and beat in the eggs one at a time.

Add the beetroot purée and vanilla extract and mix thoroughly.

Fold in the dry ingredients and pour into a lined cake tin.

Cook at 170degrees for about 30-40minutes, until a cocktail stick comes out clean.

Alternatively use the batter to make individual cupcakes.