Recipe by Victoria Glass

Chocolate and Beetroot Mini Loaf Cakes

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Dairy Dairy
Easy Easy
12 Servings

Beets add a mild note of earthiness to these moist little cakes. You can swap the beets for courgette/zucchini and add a hint of spice, if you like. Makes 12


Special Equipment

  • 12 mini loaf moulds (each 8 x 4 centimeter/3 and 1/4 x 13/4 inch), greased and set on a baking sheet (or a 900-gram/2-pound loaf pan, greased (see note)


  • 200 grams/1 cup light muscovado/brown sugar

  • 100 milliliters/1/3 cup plus 1 tablespoon sunflower oil

  • 3 large eggs

  • 1 teaspoon vanilla paste

  • 225 grams/1 pound peeled and cooked beetroot/beets, such as Gefen Organic Beets, (approximately 2–3 beetroot/beets), blended to a purée

  • 200 grams/6 and 1/2 ounces dark/bittersweet chocolate (60–70% cocoa solids), melted and cooled

  • 50 grams/1/3 cup Gefen Ground Almonds

  • 115 grams/1 scant cup self-raising/rising flour

  • 1/2 teaspoon bicarbonate of/baking soda

  • 1/2 teaspoon baking powder

  • a pinch of salt


  • 50 grams/1 and 1/2 ounces dark/ bittersweet chocolate (60–70% cocoa solids), chopped

  • 25 grams/2 tablespoons butter

  • 40 milliliters/2 and 1/2 tablespoons sweetened condensed milk

  • 2 tablespoons golden/light corn syrup, such as Gefen

Chocolate and Courgette/Zucchini Loaf Variation



Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) Gas 4.


Put the sugar, oil, eggs and vanilla in a large mixing bowl and whisk until frothy. Add the puréed beetroot/beet, melted chocolate and ground almonds and whisk again until fully mixed. Sift the flour and raising agents, and add the salt before folding in.


Pour the batter into the mini loaf moulds and bake in the preheated oven for 20–25 minutes, or until an inserted skewer comes out clean.


Transfer the loaves, still in their moulds, to a wire rack to cool completely.


To make the icing, simply melt and stir all the ingredients together in a heatproof bowl suspended over a pan of barely simmering water until smooth and glossy.


Drizzle the icing over the top of the cakes and enjoy.


Chocolate and Courgette/Zucchini Loaf: You can substitute courgettes/zucchini for the beetroots/beets in these mini vegetable loaf cakes. simply add where you would the beetroots/beets as above along with the ground cinnamon to balance the flavors. If using a 900-gram/2-pound loaf pan, simply adjust the baking time to 45 minutes to one hour, or until an inserted skewer comes out clean.


From Deliciously Chocolatey Cakes & Bakes: 100 Indulgent Recipes for When You Need a Treat by Victoria Glass, Ryland Peters & Small Photographs © Ryland Peters & Small 2015, 2024 Purchase on Amazon

Chocolate and Beetroot Mini Loaf Cakes

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