A rich and moist chocolate loaf made with grated beetroot. This loaf is naturally sweetened with honey and maple syrup mixed with natural Greek yoghurt for an extra creamy consistency. Top with an optional chocolate drizzle.
Look, it's no secret that most of the baking on my website would be considered a treat. Everything in moderation right? But every now and then I get the call for something a little healthier. If that sounds like you, you will love this recipe for Beetroot and Chocolate Loaf.
The beetroot helps to keep the cake incredibly moist and gives it its dense colouring. Naturally sweetened with maple syrup and honey, this is a great recipe for those looking to reduce their refined sugar intake. You might also like my Cranberry and Chocolate Bliss Balls sweetened with dried fruit.
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Ingredient notes:
- Beetroot: This recipes requires a fresh, raw, beetroot to be grated.
- Natural yoghurt: This helps to give the cake a lovely soft consistency. You could also use sour cream.
- Maple syrup: Even though it is more expensive, look out for 'Pure Maple Syrup' in the supermarket. 'Maple Flavoured syrup' is made from a sugar syrup that is then flavoured to taste like maple.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 24cm x 13cm loaf tin with baking paper. Grate the beetroot using the fine side of a grater or a food processor until it is very fine.
In a large glass mixing bowl, melt the butter in the microwave. Add the maple syrup, honey and vanilla essence and whisk together. Add the yoghurt and egg then whisk again. Sift in the flour, cocoa and baking soda and mix until just combined.
Add the grated beetroot and gently fold together. Pour into the prepared loaf tin and spread to the edges.
Bake for 70 minutes until cooked through. Remove from the oven and cool on a wire rack.
Melt the chocolate and coconut oil in a glass bowl in the microwave. Mix together, then drizzle over the cooled loaf.
Recipe FAQs:
Absolutely. This recipe only calls for 1 cup of plain flour which can easily be swapped out for the same amount of all-purpose gluten free flour. As always, make sure you read the labels on your other ingredients to ensure they are all gluten free too.
No. This loaf definitely tastes a little healthier than some of my other baking - because it is! But if you think this will taste like vegetables then you would be wrong. The sweetness of the maple syrup and honey matched with the dark cocoa gives this loaf a lovely rich flavour.
Storage:
Store any leftover beetroot loaf in an airtight container in the pantry for up to 5 days days.
This loaf can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months.
Top tips:
If you want to get ahead, you can double this recipe and freeze one. I would recommend leaving the chocolate drizzle off the cake to be frozen. Once it's defrosted you could add it on then if you like.
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Beetroot Chocolate Loaf
A rich and healthy loaf made with raw beetroot, natural yoghurt, honey and maple syrup. Top with optional dark chocolate drizzle.
Ingredients
- 250g raw beetroot, peeled
- 125g butter, melted
- ⅓ cup maple syrup
- ½ cup runny honey
- 1 tsp vanilla essence
- ½ cup natural yoghurt
- 1 egg, whisked
- 1 cup flour
- ¼ cup cocoa
- 1 teaspoon baking soda
Topping
- 50g dark chocolate chopped
- 1 tsp coconut oil
Instructions
- Preheat the oven to 170°C fan bake. Line a 24cm x 13cm loaf tin with baking paper.
- Grate the beetroot using the fine side of a grater or a food processor until it is very fine.
- In a large glass mixing bowl, melt the butter in the microwave. Add the maple syrup, honey and vanilla essence and whisk together. Add the yoghurt and egg then whisk again.
- Sift in the flour, cocoa and baking soda and mix until just combined. Add the grated beetroot and gently fold together.
- Pour into the prepared loaf tin and spread to the edges.
- Bake for 70 minutes until cooked through. Remove from the oven and cool on a wire rack.
- Melt the chocolate and coconut oil in a glass bowl in the microwave. Mix together, then drizzle over the cooled loaf.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 234Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 203mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Ashley says
Could you use canned beetroot for this?
VJ cooks says
No, this recipe requires the beetroot to be raw.
Steve says
I used pre cooked beetroot and it was perfect
Cathy says
Delicious! Lovely as dessert with yogurt and berries too.
Margaret b says
I would love to try this, but has to be dairy free.
Do you think coconut milk or similar cqn be swapped for yoghurt?
VJ cooks says
I haven't tried it myself, but I think the best substitute would be coconut yoghurt which would have a better (thicker) consistency than coconut milk.
Kami says
This is amazing! I used half buckwheat and half tapioca flour to make it GF and the texture is so lovely. So light and fluffy like a pudding.
VJ cooks says
What a great tip! Thanks so much for the feedback, Kami!