Beetroot and chocolate mousse cake

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Preparation info

  • Makes


    large 24 cm cake (enough to feed 10–12)
    • Difficulty


Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

  • About

This flourless, eggless mousse cake is a real oddity in that it tastes both sweet and slightly savoury and it seems to alternate flavours of chocolate and beetroot on the tongue. It can be made vegan by using some of the really good sugar- and dairy-free chocolate available (my favourite is from Rococo) but, funnily enough, it’s delicious served with whipped cream! If you can’t get hold of really dark chocolate, then use the darkest you can find and add a few tablespoons of dark cocoa – it really makes it that much richer.


  • 375 g roasted and peeled beetroot, cut into chunks
  • 450 g firm silken tofu (a Japanese Tetra Pak works well, available from health-food stores)
  • 70 g unrefined caster sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 350 g chocolate (minimum 60% cocoa solids), melted
  • chocolate shards or fruit and cream to serve (optional)


Preheat the oven to 180°C/gas 4 and line the base and sides of a 24 cm loose-bottomed round cake tin with baking parchment – but don’t grease it.

Place the beetroot, tofu, sugar, vanilla and baking powder in a food processor and blitz to a fine purée. Tip into a bowl and mix in the melted chocolate.

Pour into the tin and bake for 30 minutes. The cake will look quite uncooked but don’t panic – it will be fine. Leave to cool completely (it’s quite a soft cake), then remove from the tin and place on a large plate. Store in the fridge until needed, but bring back to room temperature before you want to eat it.

To Serve

Simply cut into wedges and decorate with chocolate shards or serve with fruit (it’s great with berries, pineapple and mango) and, if you like, cream.