Mothers Day Chocolate, Beetroot and Raspberry Cake

Mothers Day Chocolate, Beetroot and Raspberry Cake />


Mothers Day Chocolate, Beetroot and Raspberry Cake


  • 3 eggs
  • 2 tablespoons olive oil
  • 1/3 cup brown sugar
  • 120g dark chocolate
  • 2 medium beetroots, grated (about 2 cups)
  • 1 medium pear, grated (about 1 cup)
  • 1 cup almond meal
  • 1/2 cup cocoa powder, plus extra, to serve
  • 1 teaspoon cinnamon
  • 2/3 cup frozen raspberries
  • 125g punnet raspberries, to serve
  • 1/3 cup low-fat Greek-style yoghurt, to serve


Step 1  Preheat oven to 160°C. Line a deep 20cm x 10cm loaf tin with baking paper. Whisk eggs, olive oil and sugar in a large mixing bowl until sugar dissolves.

Step 2  Put chocolate in a microwave-safe bowl and microwave on high, stirring at 20-second intervals until chocolate is smooth.

Step 3  Whisk melted chocolate into egg mixture; stir in beetroot, pear, almond meal, cocoa powder and cinnamon. Fold raspberries gently into batter so they remain intact.

Step 4  Transfer batter to prepared loaf tin and bake for 80–90 minutes, or until a skewer inserted into centre comes out clean; leave to cool.

Step 5  Turn cool cake out of tin onto a clean work surface and dust with extra cocoa powder. Top cake with raspberries, slice and serve with a dollop of yoghurt.