Reduced Sugar Chocolate and Beetroot Loaf Cake


Reduced Sugar JimJams Chocolate Beetroot Loaf Cake


½ vac-pack of beetroot (approx. 150g)
Pinch of salt
200g plain flour
1 tsp baking powder
100g Brown Cane sugar with Stevia blend
3 medium eggs
 75ml walnut oil
75ml rapeseed oil
350g JimJams 83% Less Sugar Chocolate Spread
1 tbsp Cocoa powder (optional)


Pre-heat oven to 190°C and line a loaf tin with grease-proof paper.

Blitz the beetroot in a food processor until a rough puree. Tip into a bowl with a pinch of salt.

 Add the rest of the ingredients (except the oil and JimJams 83% Less Sugar Chocolate Spread) and mix (easier to use a hand-mixer). 

Once mixed, gradually add the oil whilst continually stirring. 

Stir in 175g of JimJams 83% Less Sugar Chocolate Spread and combine.

Pour the mixture into the loaf tin.

Place in oven and bake for 60-70 minutes (stick a skewer into the loaf, if it comes out gooey, the cake needs a little longer).

Leave the loaf to cool on a rack.

Place 175g of JimJams 83% Less Sugar Chocolate Spread into the microwave and heat for 30 seconds.

Drizzle the chocolate spread over the top of the loaf.

Sieve 1 tbsp of cocoa powder over the top.

You can eat this warm but I like to pop it into the fridge for a few hours to firm up.  Slice and serve.

Store in the fridge in an airtight container (if you can’t fit it into a container, place upon a plate and cover the loaf in foil.  Eat within 4-5 days.