Father’s Day is a time for sharing and reflecting, planning for the long summer ahead, board games and walks in the local bush. Afternoon tea for the past 3 years has been this delicious Chocolate and Beetroot cake. For us, it was about creating a moment in time which is now part of “Our Family tradition”! I hope that through the generations, this will now be passed on as “Cass’s Choc n Beet Cake” Happy eating!


250g well-drained, cooked beetroot, puréed

1/2 teaspoon vanilla extract

300g caster sugar

250ml vegetable oil

3 eggs

225g plain flour

1 1/2 teaspoons bicarbonate of soda

1/4 teaspoon salt

6 tablespoons unsweetened cocoa powder


Preheat oven to 180 C. Grease and flour one 20x30cm or similar sized baking tin.

In a large bowl, combine pureed beetroots, eggs, vanilla, oil and sugar. Mix with an electric mixer on low speed until well combined.

In a separate bowl, mix together flour, bicarbonate of soda, salt and cocoa. Add to the creamed mixture, beating together well. Pour batter into prepared tin.

Bake for 25 to 30 minutes until done. Cool and ice with your favourite icing. I always do a chocolate one & sprinkle with chocolate chips!

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Cassandra and her partner Rick live in the sunny Hawkes Bay, with their two beautiful girls. She has a passion for good food and has worked with many top chefs in a range of food roles. Cassandra loves creating great food for her family and friends and also loves to share this love with others.

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