5 O’Clock Apron: Beetroot Chocolate Cake

Beetroot Chocolate Cake

Beetroot Chocolate Cake 5 O'Clock Apron

The fourth in our series of recipes extracted from Claire Thomson’s 5 O’Clock Apron, this delicious Beetroot & Chocolate Cake is a firm favourite with children (and now also plays a starring role in Claire’s must-see kids theatre project The Table of Delights).


Makes 1 20cm cake

Cooked beetroot moistens the cake crumb. It also adds an earthy and discreet sweetness to the cocoa powder.

  • 200ml vegetable oil, plus extra for greasing
  • 100g rice flour
  • 100g ground almonds
  • 1 tsp bicarbonate of soda
  • 75g cocoa powder
  • 250g caster sugar
  • 250g cooked and peeled beetroot (about 4 small ones)
  • 3 eggs
  1. Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm round cake tin with baking parchment.
  2. Mix the rice flour, ground almonds, bicarbonate of soda, cocoa powder and sugar in a large bowl.
  3. Purée the beetroot in a food processor or blender, then add the eggs one at a time, whizzing between each addition.
  4. Pour in the oil and process until smooth.
  5. Add the beetroot mixture to the dry ingredients and mix to combine.
  6. Pour into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is firm to touch.
  7. Cool in the tin for 5 minutes, then remove from the tin and place on a wire rack to cool completely.

The Five O'Clock Apron

Read our interview with Claire on feeding kids or see more of her brilliant family recipes on Mr Fox.

For more ideas on cooking beetroot for children, see our 5 a Day: Beetroot feature.

(Recipe extracted from ‘ The Five O’ Clock Apron‘ by Claire Thomson. Published by Ebury Press. Photography by Mike Lusmore.)