Sally in the Galley Logo

Tinned beetroot chocolate cake

 

Tinned beetroot chocolate cake

Good use of those tins you never use! Quite a moist cake and super simple to prepare
Print Recipe
Prep Time 10 mins
Cook Time 29 mins
Course Baking, Dessert

Ingredients
  

  • 300 g drained sliced tinned beetroot
  • .75 c vegetable oil
  • 3 eggs
  • 1 T baking powder
  • 6 T cocoa
  • 1 t salt
  • .75 c raw sugar
  • 1 t vanilla essence (optional)
  • 1 c chopped dates or mixed fruit mix
  • 2 c plain flour

Instructions
 

  • Blitz the tinned beetroot and oil until smooth, either in a food processor or hand held blender
  • Add eggs and all the dry ingredients except for the flour and combine until mixed
  • Add flour and combine until just mixed, do not over mix
  • Add fruit of choice and mix through until combined
  • Pour into a loaf or cake tin
  • Cook at 180degC for 50 minutes

Notes

I used mixed fruit mix as I had some on hand for the christmas pies I didn't make!
Keyword Beetroot, Cake, Left overs
Aromdee Homestay in Koh Phra Thong Thai Green Curry

Hi! I’m Sally in the Galley.

This blog is a collection of my recipes and culinary adventures.

Currently, I’m living on my boat “Tramp” and am sailing my way around the north of Australia, through Indonesia and on to the Philippines.

read more