Name: Eggless chocolate & beetroot blitz & bake cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
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)

Eggless chocolate & beetroot blitz & bake cake

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

For the icing

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)

Method

step 1
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.
step 2
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.
step 3
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.