Ingredients

Steps

• Preheat the oven to 180°C and line a 12-mould muffin tin with paper cases.
• Sift cocoa powder, flour, and baking powder into a bowl and mix in the sugar.
• Purée cooked beetroot in a food processor.
• Add eggs one by one to the processor followed by vanilla and oil, then blend until smooth.
• Incorporate the beetroot mixture into a well in the dry ingredients and mix lightly.
• Pour the batter into the muffin cases and bake for 30 minutes until firm.
• Cool the cakes on a wire rack and dust with icing sugar to serve.