Stainswick Farm - Rape Seed Oil Stainswick Farm Follow us on: twitter Follow us on: Facebook

This is butter free chocolate & beetroot cake is so moist , thanks to the antioxidant-rich beetroot


250g (9oz) beetroot cooked and drained

61/4 oz (180g) self raising flour

3 large eggs

75g (3oz) cocoa powder

8oz (225g) caster sugar

2tsp teaspoons baking powder

1tsp vanilla extract

200ml  Stainswick Farm Cold Pressed Rapeseed Oil

Filling of choice



1. Heat the oven to 180ºC/160ºC fan oven

2. Grease and line 2 x 8 inch (20cm) sandwich tins with greaseproof paper

3. Sift the cocoa, flour and baking powder into a large bowl.  Add sugar & stir well.

4. Puree beetroot in a blender, add the eggs, rapeseed oil and vanilla and blend until smooth

5.  Stir in the dry ingredients until mixed

4.  Pour into tins and bake in the oven for about 20-25 mins or until cake spings back when gently pressed with fingertips

6. Turn onto a wire rack to cool

7. Sandwich together with chocolate butter icing