Nigella Beetroot Cake

The first time I made this beetroot cake, I was living in a poky flat above a bookshop in Cambridge, rain tapping on the windows and an old Radio 4 play humming in the background. I’d just borrowed Feast from the local library — Nigella’s voice felt like comfort in pages — and this cake practically leapt off the page.

Beetroot in cake? I wasn’t sure. But then I remembered my gran’s wartime chocolate cake with mashed potato — odd ingredients making magic. This Nigella beetroot cake brings that same unexpected warmth. It’s rich, tender, and quietly stunning, with earthy sweetness from the beets and the deep lull of cocoa, plus a gentle nuttiness from ground almonds.

It’s not just a chocolate cake. It’s a memory-maker.

Ingredients List

• 250g beetroot, cooked and finely grated — the star. Adds moisture, sweetness, and a deep hue.
• 200g plain flour
• 2 tsp baking powder — helps it rise gently.
• 3 tbsp cocoa powder — I always go for a dark, Dutch-processed one.
• 100g ground almonds — adds soft, almost buttery texture. Swap with hazelnut meal if you’re adventurous.
• 200g caster sugar
• 3 large eggs
• 175ml sunflower oil — neutral, so the beetroot and chocolate shine.
• 1 tsp vanilla extract — rounds out the earthiness.
• 1/2 tsp baking soda
• A pinch of salt

Side note: I’ve forgotten the salt before. Cake was still good, but never again.

How to Make It

1. Preheat your oven to 180°C (350°F). Grease and line a round cake tin — 20cm is ideal.
2. Cook and grate your beetroot if you haven’t already. You want it soft but not soggy, like roast carrots on Sunday.
3. In a large bowl, combine: grated beetroot, flour, baking powder, cocoa, almonds, and sugar. Give it a good toss so the cocoa doesn’t clump.
4. In another bowl, whisk the eggs until just frothy. Add sunflower oil, vanilla, baking soda, and salt. Mix until smooth.
5. Pour the wet mix into the dry. Stir gently but thoroughly — no streaks, no floury corners. Don’t beat it into submission. Think gentle encouragement, not punishment.
6. Pour into the tin and level it off. I tap mine once or twice to pop air bubbles, but that’s more superstition than science.
7. Bake for 45–50 minutes. A skewer should come out clean or with just a crumb. If your oven is cranky like mine, check at 40.
8. Cool in the tin for 10 minutes, then transfer to a wire rack. The smell will be maddeningly good — resist slicing too soon.
9. Serve plain, or with cream cheese frosting, or just a dusting of icing sugar. I once ate it with sour cream and a drizzle of maple syrup — oddly brilliant.

Common Mistakes

Why is my cake dense and gummy?
You might have overmixed or used too much beetroot. Mix until just combined and measure the beets after cooking, not before.

Why does my cake taste earthy in a weird way?
You likely undercooked or coarsely grated the beetroot. It should be soft and almost melt into the batter.

Why did my cake sink in the middle?
Could be too much moisture (wet beetroot), underbaking, or opening the oven door too soon. I’ve done all three.

Why is it dry?
Possibly overbaked or the oven was too hot. Try baking with an oven thermometer — mine lies like a dog on a rug.

Storage Tips

In the Fridge:
Store in an airtight container up to 4 days. It gets fudgier by day two.

In the Freezer:
Wrap tightly in cling film and foil. Freeze up to 3 months. Defrost overnight at room temp.

What to Serve With It

• Crème fraîche or Greek yogurt — tang cuts the sweetness beautifully.
• Strong black coffee or a smoky Assam tea — the bitterness pairs with cocoa and beet like a duet.
• Berries — especially raspberries. Tart + sweet = yes, please.

FAQ Section

Can I make this gluten-free?
Yes! Swap plain flour for a 1:1 gluten-free blend. Keep the almonds — they help hold moisture.

Can I use raw beetroot instead of cooked?
It’s best cooked — raw beetroot can be too crunchy and won’t break down properly in baking.

Do I have to peel the beetroot?
Yes. The skin can be tough and a bit bitter.

Can I reduce the sugar?
A little, yes — try 150g if your beets are very sweet. But too little and it loses structure.

Try More Recipes:

• Nigella Parmesan Biscuits
• Nigella Coconut Biscuits
• Nigella Minestrone Soup
• Nigella Genoise Sponge