Chocolate Beetroot Cake

  • 10MINS
  • 35MINS
  • 82KCAL
Easy Peasy Chocolate Beetroot Cake pinchofnom.com
4

NutritionPer Serving

  • Calories82
  • Carbs7g
  • Protein5g
  • Fat4g
  • Saturates1g
  • Sugars1g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

This Chocolate Beetroot Cake is a slimming friendly slice of heaven! Get your chocolate fix for less calories and Weight Watchers Points.

This recipe will satisfy any sweet cravings and is the perfect slimming friendly treat. Serve this up with some ice cream or a nice coffee for a slimming friendly treat!

You only need to count 1 Point per portion of this Chocolate Beetroot Cake recipe and it only contains 82 calories per portion too.

We’ve also got loads of “loaf” cake recipes – why not try one of these too?

What diets is this Chocolate Beetroot Cake suitable for?

This Chocolate Beetroot Cake recipe is suitable for vegetarian and dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions:

  • Self raising flour

Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chocolate Beetroot Cake recipe?

  • You need to count 2 Points per portion of this Chocolate Beetroot Cake recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Chocolate Beetroot Cake recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Chocolate Beetroot Cake recipe if you’re on WW Purple.

Do you need any special ingredients to make Chocolate Beetroot Cake?

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We use a granulated sweetener that has the same weight and sweetness as sugar. This means you can substitute it for the real stuff if you prefer!

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

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There are lots of high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

We can also use Sukrin Icing which is an all-natural granulated stevia sweetener alternative to icing sugar with zero calories. You can grab Sukrin Icing over on Amazon UK too.

How many Calories are in this Chocolate Beetroot Cake?

There are 82 Calories per portion in this Chocolate Beetroot Cake, which means it falls into our Everyday Light category.

This Chocolate Beetroot Cake is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

For the cake

Step 1

Finely grate the beetroot and set aside. Separate the egg whites from the yolks.

Step 2

Mix together the flour, cocoa powder, sweetener, egg yolks, grated beetroot and the beetroot juice.

Step 3

In another bowl whisk the egg whites until they form soft peaks.

Step 4

Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly.

Step 5

Pour the mixture into a loaf tin (I lined the bottom with baking parchment and gave it a quick spray with low calorie cooking spray just in case).

Step 6

Bake for 25 minutes at 180ºC until golden brown or until the knife comes out clean. Don’t be tempted to check it before 25 minutes or the cake will sink!

Step 7

Turn the heat down to 150ºC and bake for another 10 minutes.

Step 8

Leave to cool, and then cut into 8 equal slices.

Step 9

Serve on its own or drizzled with chocolate icing.

For the icing

Step 1

Simply mix the 3 tbsp of sugar free icing sugar with the Choc Shot and water then drizzle over the cake to serve.

What could I serve alongside this Chocolate Beetroot Cake?

The following recipes would go great with our Chocolate Beetroot Cake recipe:

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How do you know when Chocolate Beetroot Cake is cooked?

Bake for 25 minutes at 180ºC until golden brown or until the knife comes out clean. Don’t be tempted to check it before 25 minutes or the cake will sink!

Turn the heat down to 150ºC and bake for another 10 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Chocolate Beetroot Cake in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chocolate Beetroot Cake in the fridge for approximately 3 days or so.

Can I freeze Chocolate Beetroot Cake?

Yes you can! This recipe can be frozen, but please remember to do the following:

  • Freeze it as soon as it is cold enough.
  • Leave off the icing until you have defrosted it.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

Defrost fully in the fridge before serving.

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Chocolate Beetroot Cake

This Chocolate Beetroot Cake is a slimming friendly slice of heaven! Get your chocolate fix for less calories and Weight Watchers Points.
  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 82
  • Carbs 7G
WW Points
  • 2 Green
  • 1 Blue
  • 1 Purple

Ingredients

For the cake

  • 50 g self raising flour
  • 3.5 tbsp granulated sweetener
  • 25 g cocoa powder we used Dr Oetker Fine Dark Cocoa Powder
  • 5 eggs
  • 60 g beetroot cooked, plus 1 tbsp of the beetroot juice

For the icing

  • 3 tbsp sugar free icing sugar like Nativia
  • 2 tsp Sweet Freedom Choc Shot
  • 1 tsp water

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

For the cake
  1. Finely grate the beetroot and set aside. Separate the egg whites from the yolks.
  2. Mix together the flour, cocoa powder, sweetener, egg yolks, grated beetroot and the beetroot juice.
  3. In another bowl, whisk the egg whites until they form soft peaks.
  4. Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly.
  5. Pour the mixture into a loaf tin (I lined the bottom with baking parchment and gave it a quick spray with low calorie cooking spray just in case).
  6. Bake for 25 minutes at 180ºC until golden brown or until the knife comes out clean. Don't be tempted to check it before 25 minutes or the cake will sink!
  7. Turn the heat down to 150ºC and bake for another 10 minutes.
  8. Leave to cool, and then cut into 8 equal slices.
  9. Serve on its own or drizzled with chocolate icing.
For the icing
  1. Simply mix the 3 tbsp of sugar free icing with the Choc Shot and water then drizzle over the cake to serve.

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7 comments

See what others have to say

Jane DaviesFriday 1st May 2020

What size loaf tin please?

Reply

    HollyWednesday 6th May 2020

    Hi Jane, we used a 1lb loaf tin for this cake

    Reply

Jill RatcliffeSaturday 3rd August 2019

Can these be frozen, please? Sorry – I gave the wrong email address before.

Reply

    Emma TTuesday 24th September 2019

    Hi Jill,

    Yes, it can be frozen – just leave the icing off until you have defrosted it ????

    Reply

MichelleTuesday 12th February 2019

I’m wondering if there is any way of adding sweet potato instead…. apparently it makes nice gooey brownies. I’m not a great baker so scared to experiment!

Reply

Cilla SlaterSaturday 9th April 2016

Tastes quite good but could be more chocolatey, I only put in 10 g of sweetener as I don’t like cakes very sweet . Overall very edible .

Reply

    KaySaturday 9th April 2016

    Hey Cilla,

    Really glad you enjoyed it!

    Reply

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