Chocolate Beetroot Cake (GF)



This beautiful raw vegan cake is simply perfect any time of year! Enjoy during the warmer summer months as a refreshing zesty treat. No oven is required for this recipe, just refrigerate and go! Both gluten-free and vegan, this cake is packed with omega-3 and the dates are a great alternative to refined sugar. Swap out the cup of dates for prunes or figs if you want to increase your fibre intake.


3/4 cup coconut oil
1/2 cup maple syrup
3/4 cup raw cacao
1 medium raw beetroot, peeled and finely chopped in food processor (approx 3/4 cup)
2 cups almond meal
3 eggs (beaten in separate small bowl)
3 tablespoons coconut palm sugar
3 teaspoons Gluten Free baking powder

Chocolate Icing:
3/4 cup of organic dark chocolate (broken into pieces)
1/4 cup organic coconut cream



Preheat oven to 180 degrees Celsius and line cake tin with grease proof paper.
Peel and quarter the beetroot and pulse in food processor until finely chopped.
Add coconut oil, maple syrup, cacao and beetroot into a saucepan. Place over low heat for a couple of minutes, stirring often, until all the ingredients are well combined and the mixture resembles a smooth chocolate sauce.
Mix together the almond meal, coconut palm sugar and baking powder in a large bowl until combined.
Add the beaten eggs and chocolate/beetroot mix into the bowl and stir until completely combined.
Pour the mix into the lined cake tin and pop in the oven for 30-40minutes or until cooked through.
Leave to cool before removing from tin.
Tip – if you don’t have a food processor, you can finely grate the beetroot instead!!!

Icing Method:

Melt chocolate in a saucepan over very low heat.
Once melted, remove from heat and pour in coconut cream and beat until combined.
Leave to cool for a few minutes then continue to beat until smooth and glossy.
Apply when cake is completely cool.

Serve and Enjoy!