Chocolate beetroot minicakes

Pink cream iced cake topped with a raspberry and chocolate on wire rack.
Beetroot and chocolate is a killer combo! The beets not only add a moist, dense texture to the cakes, they also give the cakes a nutritious earthy flavour and feel. Dress with cute pink cream cheese icing for your next tea party!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert, Snack
Servings 12 cakes


  • We used Le Creuset Non-stick Muffin tin to make these cakes


For the cake

  • 80 g plain flour
  • 1 tsp baking powder
  • 50 g dark cocoa powder
  • 100 g caster sugar
  • 2 eggs
  • 100 g cooked beetroot
  • 100 ml vegetable oil
  • 1 tsp vanilla extract
  • 12 muffin cases

For the cream cheese icing

  • 100 g cream cheese
  • 2 tbsp cream
  • 2 tbsp icing sugar
  • 1 tsp Chantals Organics beetroot powder


  • Preheat the oven to 170°C.  Line each hole of the muffin pan with paper case.
  • Drain the cooked beetroot. Puree in a food processor or blender until smooth.
  • In a large bowl, mix eggs, oil, sugar and vanilla. Beat together well. Add the beetroot puree.
  • Sift the flour, baking soda and cocoa into the wet mixture. Combine well.
  • Pour into the prepared tin and bake in the oven for 15-20 minutes until risen and cooked.
  • Remove from the oven, then cool completely on a cake rack.
  • Beat the cream cheese to soft creamy texture. Add cream, icing sugar and beetroot powder. Mix well to make a soft, pink cream icing.
  • When the cakes are cold, top each one generously with the pink icing. Enjoy!
Keyword kid friendly, vegetarian
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