Zero Waste Beetroot Cake

Beetroot Cake

Can you imagine how excited I became when I realised that I can make the most delicious beetroot cake with juice leftovers? I am not kidding: This is literally my favorite baked  non-vegan chocolate cake I ever had.


It is best served with  some sort of frosting: You can make avocado chocolate glaze, simply use cream or – like I did here: A Cream Cheese Frosting. 

If you want to make this Vegan: Sub the Cream Double for Coconut Cream, and the Cream Cheese for Cashew Cream. 

Beetroot Cake



100ml Sunflower oil

175g  Beetroot Pulp from Juice

175g Caster Sugar

200g Bread Flour (glutenfree)

1 Tbsp Baking Powder

50g Cocoa powder

200g Double Cream


100g Cream Cheese

2 Tbsp of Caster Sugar

1 Tsp Vanilla Extract


Preheat oven to 180°C/ 356°F/ 160°C with Fan/ Gas Mark 4

Combine all ingredients for the cake in a large bowl. This will be quite moist.

Grease and flour 9-inch cake pan and bake for  35 min.

Let chill. Then remove from cake pan.

Whip together all ingredients for the frosting and cover cake in frosting.