Baking & Pastries/ Dessert/ Sweet/ Vegetarian

Chocolate & Beetroot Cake with Sour Cream & Lemon Icing

31 January 2021

Dark, luscious, moist chocolate cake with a hint of earthy beetroots paired with a fresh and tangy lemon icing, wow, what’s not too love? When I bought the beetroots for a salad a few days ago I knew I would have some leftover and I also knew I was going to make this cake. Apart from the amazing flavour and texture, I absolutely love the contrast between the almost black cake and the light, light yellow lemony icing.

To be honest they were supposed to be cupcakes but I realized too late we didn’t have any cupcake cups anymore, so I made it into a cake instead. Works just as well, just needed a bit longer in the oven.

Chocolate & Beetroot Cake with Sour Cream & Lemon Icing

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Dessert, baking, cakes
By Saffron Serves: 10 cupcakes or 1 small cake
Prep Time: 30 minutes Cooking Time: 30-40 minutes Total Time: ± 1 hour


  • For The Cake / Cupcakes:
  • 120g all purpose flour
  • 60g cocoa powder
  • 170g golden or dark brown caster sugar
  • 170g vacuum-packed cooked beetroot
  • 2 eggs
  • 140ml light olive oil/vegetable oil
  • 1tsp vanilla extract
  • 1½ tsp baking powder
  • For The Icing:
  • 125 g sour cream
  • 75g softened unsalted butter
  • 125g icing sugar
  • Juice & Zest of half a lemon


For the cakes:


To make this cupcake recipe, preheat 160°C and grease a cake tin (or place 10 cases in a muffin tray)


Sieve all the dry ingredients into a large bowl.


To a blender add the beetroot, eggs, oil and vanilla and blend until smooth.


Add the beetroot mix to the flour mix and combine with a spatula on a low setting until just combined.

For cake


Divide the mixture in the cake tin


Bake the cake for 30 minutes in the oven.


After 30 minutes stick a wooden skewer in the middle, if it comes out clean it's done, if it doesn't add another 5 minutes to the time.


Repeat with the skewer until it comes out clean.


A cake in a wider cake tin will be done sooner than a cake in a smaller cake tin (as the batter will be higher and the center will take longer to cook).


Remove and cool in the tin for 10 mins before popping onto a cooling rack.

For cupcakes


Divide the mixture between the 10 muffin cases, fill the cases to ¾ full.


Bake in the oven for 30 mins.


Remove and cool in the tins for 10 mins before popping onto a cooling rack.

For the icing:


Add all the ingredients to a large mixing bowl and beat on a low setting until just combined.


If still too runny keep adding powdered sugar.


I like to dollop a spoonful on the cake, but you can also use a piping bag to make it look all nice and pretty,

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