Choccy Beetroot Traybake recipe

Preparation Time: 30 minutes | Cooking Time: 45 minutes

Traybakes are a fantastic means of cooking as you can just throw everything together and cook until set. In this recipe, all of the ingredients are thrown together and then folded egg whites are added, before being baked. The resulting pud is gooey, fudgey and very, very moreish.


  • 220g beetroot, grated
  • 200g caster sugar
  • 320g plain flour
  • 60g cocoa powder
  • 2 tsp. baking powder
  • 175g runny honey
  • 250ml veg oil
  • 125ml milk
  • 1 tsp. vanilla extract
  • 4 whole eggs


  1. Preheat oven to 170C. Grease and line a 20x30cm baking tin.

  2. Beat together the sugar and egg yolks until pale and fluffy. Blend in the honey, oil, vanilla and milk. Sift in the flour and cocoa and stir to combine, then fold in the beetroot.

  3. Beat the egg whites until stiff peaks form, then fold into the mix. Turn out onto the baking tin and bake for 35-45 minutes or until set and slightly wobbly.

To serve, cool and ice, or serve warm straight out of the oven. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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