Eggless chocolate & beetroot blitz & bake cake

• rapeseed oil↗100ml ml

  plus extra for greasing

• (drained weight) vacuum-packed beetroot175g g

  (not in vinegar)

• dark soft brown sugar175g g
• self-raising flour↗200g g
• baking powder↗1 tbsp tbsp
• cocoa powder↗50g g
• 0% fat natural yogurt↗200g g
• vanilla extract↗2 tsp tsp
• icing sugar↗100g g
• dark chocolate↗50g g

  (at least 80% cocoa solids)

• cocoa powder↗1 tbsp tbsp
• skimmed milk↗3 tbsp tbsp
• dark chocolate↗

  shavings, to serve (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C / 160 °C fan / gas 4. Grease and line a deep 20 cm springform cake tin with baking parchment. Place the beetroot in a food processor and blend to a purée. Add the remaining ingredients, together with ¼ tsp salt, and blend until well combined. Transfer to the cake tin, level the surface and bake for 50 minutes to 1 hour, or until a skewer comes out clean.

2. 2

   Allow the cake to cool in the tin while you prepare the icing. Place the icing ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 minutes.

3. 3

   Turn the cake onto a wire rack, flat side up. Pour the icing over it and let it cool completely. Sprinkle with dark chocolate shavings (if using), then serve.