Jessica Langford-Snape is the founder of Wild Flour Cake Company in Somerset. Jessica founded the company in 2015 with little more than a handheld whisk, an aga and her grandmother's cake tins. She now makes and sells her cakes - from cupcakes to three-tiered wedding cakes - from her custom-made bakery at Timsbury Farm in Bath. Jessica shares one of her favourite cake recipes using beetroots grown from her garden. 

This recipe is a great way to use the garden beetroots. The sweetness of the beetroot goes so well with the bitterness of the dark chocolate. This recipe normally makes two thinnish layers, each layer at around 10 inches in diameter. The best thing about this cake is that whilst you are savouring its rich chocolate tastes, you can feel good that you're getting lots of nutritional benefits as well, such as, iron, vitamin C and magnesium.




270g Oil

285g Self-raising flour

90g Cocoa powder

1.5 tsp Bicarb of soda

375g Caster sugar

375g Beetroot

5 Eggs




1. Pre-heat oven and line 2  x 10” cake tins.

2. Weight out all your ingredients.

3. Blend cooked beetroot, oil, eggs & sugar until smooth in a blender.

4. Pour this wet mix into your mixer’s bowl. Use the paddle attachment rather than a whisk.

5. Sieve all dry ingredients together and then gradually add to the wet mix.

6. Check for any clumps of flour. You want a fully combined cake mix, so stop the mixer occasionally to  scrape the cake mix down from the side of the bowl. 

7. Once combined, pour into your two 10” inch lined cake tins.

8. Place in the oven and bake for 45-50 minutes at 155C. 

9. Once cooked, leave to cool for a couple of hours at ambient temperature.

10. Decorate however you wish. We suggest chocolate frosting and sprinkling of beetroot powder. 

The Somerset Baker

Words by Jessica Langford-Snape | @wildflourcakeco

Photographs by Wild Flour Cake Company