Beetroot is probably an unusual ingredient choice when it comes to baking sweet treats. However, you'll be pleasantly surprised by how versatile this root vegetable is because it can add natural sweetness, moisture, and a vibrant colour to any of your cakes, cookies, and breads. Beetroot is also packed with a lot of nutrition, so you can sneakily introduce a lot of fibre, folate (vitamin B29), iron, and potassium to your baked goods. Not only will you be able to enjoy your delicious baked treats, like the easy chocolate cake recipe for kids using beetroot, but you'll also have the added advantage of making them nutrient-dense. These recipes will be particularly handy for parents of picky eaters who absolutely hate the sight and sound of any vegetable.
Beetroot and Orange Loaf
Ingredients:
For the loaf:
- 180 g plain flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp cinnamon powder
- A pinch of salt
- 50 g packed brown sugar
- 140 g muscovado sugar
- 3 eggs
- ½ tsp vanilla extract
- 230 ml refined oil
- 300 g grated raw beetroot
- 2 tsp orange zest (adjust to liking)
For the frosting:
- 55 g softened, unsalted butter
- 95 g icing sugar
- 2 tsp orange zest
- 115 g cream cheese
Instructions:
- Preheat the oven to 180° C and line a loaf tin with baking paper.
- Sift the flour, baking powder, baking soda, cinnamon powder, and salt into a large mixing bowl. Then add both the sugars.
- Thoroughly beat the eggs, and add vanilla extract and oil.
- Slowly pour this mixture into the dry ingredients.
- Next, fold in the grated beetroot and the orange zest.
- Pour the batter into the prepared loaf tin and leave this in the oven (set at 170° C) for about 30 minutes.
- Five minutes before taking the tin out, use a toothpick or a wooden skewer to check for doneness. If they come out clean, your loaf is fully cooked.
- Let the loaf cool for about 15 to 20 minutes, and prepare the frosting by whisking butter, icing sugar, orange zest, and cream cheese.
- Spread it over the loaf. You can decorate with some extra orange zest too.
Beetroot Chocolate Cake
Ingredients:
- 180 g cooked and chopped beetroot
- 180 g plain flour
- 120 g Cadbury Cocoa Powder
- 1 tbsp of baking powde
- 250 g of sugar
- 3 eggs
- 2 tsp vanilla extract
- 180 ml sunflower oil
- A pinch of salt
- 60 g chopped Cadbury Bournville Rich Cocoa 70% Dark Chocolate
Instructions:
- Heat the oven to 190° C and line your cake tin with baking paper.
- Cook the beetroot, either by boiling it in a saucepan full of water or in a pressure cooker. Once cool, peel and chop it by hand or in a food processor.
- Sift the plain flour, cocoa powder, and baking powder in a mixing bowl. Then add the chopped beetroot, sugar, eggs, oil, vanilla, and salt.
- Once all the ingredients are thoroughly mixed, finally fold in the chopped Cadbury Bournville Rich Cocoa 70% Dark Chocolate.
- Transfer the batter into the lined cake tin and bake for about an hour. Insert a skewer and if it comes out clean, then the cake is thoroughly cooked.
- Once cool, cut into slices and serve with some whipped cream or vanilla ice cream.
Beetroot and Chocolate Cookies
Ingredients:
- 120 g plain flour
- 2 tbsp Cadbury Cocoa Powder
- 1 tsp baking powder
- ½ tsp salt
- 60 g chopped Cadbury Bournville Rich Cocoa 70% Dark Chocolate
- 2 tbsp butter
- 100 g brown sugar
- 60 g grated beetroot
- 1 egg and 2 egg whites
- 15 to 20 chopped almonds
Instructions:
- Preheat the oven to 175° C and line your cookie tray with parchment paper. You can also use a silicon baking sheet.
- First cream the butter and sugar in a mixing bowl.
- In another bowl, sift plain flour, cocoa powder, baking powder, and salt.
- In batches of two, add the sifted dry ingredients into the creamed butter and sugar.
- Next, whisk the egg and two egg whites until they are frothy. Then transfer them into the flour, butter and sugar mixture.
- Finally, add the grated beetroot and chopped Cadbury Bournville chocolate.
- You should have a loose and crimson cookie dough.
- Using a cookie scooper or a tablespoon, scoop out the dough onto the parchment paper.
- Decorate with chopped almonds and place the tray in the oven for about 15 minutes.
- Let the cookies cool on a wire rack before digging in.