Beetroot Chocolate Cake

Beetroot Chocolate Cake


This recipe uses:
Pure Beet Root Powder (Kumamoto)


¼ cup Beet Root Powder
¼ cup Cocoa – Natural
2 ½ tsp Vanilla Extract
2 ¾ cups cake flour
1 ½ cups white sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup buttermilk
1 stick unsalted butter, melted
¼ cup sunflower oil
2 tsp. white vinegar
3 large eggs
Icing Sugar

Beetroot Chocolate Cake


  • PREHEAT oven to 350°F or 180°C.
  • WHISK together cake flour, white sugar, Beet Root Powder, Cocoa – Natural, baking powder, baking soda and salt in medium mixing bowl. Set aside.
  • COMBINE buttermilk, melted butter, Sunflower oil, vinegar, 1½ tsp. Vanilla Extract and eggs in a bowl. Blend with electric mixer on medium-high until well incorporated.
  • ADD dry mixture to wet mixture in two additions, mixing at medium speed until lumps are removed.
  • POUR batter into 8inch baking pan, transfer to oven and bake for 25 to 30 minutes until toothpick inserted into center of the cake is clean. Remove pan from oven, and let cool completely.
  • DUST the cake with icing sugar before serving.

Recipe In collaboration with: @stellarfooddiary

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