EGGLESS CHOCOLATE & BEETROOT BLITZ & BAKE CAKE

Eggless chocolate & beetroot blitz & bake cake image

Healthier than your average chocolate cake, this rich and dark bake is lighter on the calorie count

Provided by Good Food team

Categories Dessert

Time 1h20m

Number Of Ingredients 13

Ingredients

100ml rapeseed oil , plus extra for greasing
175g (drained weight) vacuum-packed beetroot (not in vinegar)
175g dark soft brown sugar
200g self-raising flour
1 tbsp baking powder
50g cocoa powder
200g 0% fat natural yogurt
2 tsp vanilla extract
100g icing sugar
50g dark chocolate (at least 80% cocoa solids)
1 tbsp cocoa powder
3 tbsp skimmed milk
dark chocolate shavings, to serve (optional)

Steps:

Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.
Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.
Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

Nutrition Facts : Calories 276 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium