Chocolate Beetroot Cake
This was one of the first recipes I created when I started baking with natural ingredients, and it quickly became one of my best sellers on my Greenwich Market stall.
I know it seems unusual to pop beetroot into something sweet, but it works so well with the rich cacao that I promise you would never know there is any veg in there at all!

Prep Time | 40 minutes |
Cook Time | 20 minutes |
Servings |
slices
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Ingredients
Cake:
- 180 g oat flour Simply blend your oats for 4-5 minutes in a food processor until smooth
- 62 g ground almonds
- 100 g cacao or cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon Baking powder
- 2 teaspoon baking soda
- 170 g beetroot
- 130 g coconut sugar
- 4 tablespoons agave or maple syrup
- 370 ml almond milk
- 2 teaspoon apple cider vinegar
- 4 teaspoon vanilla extract
- 104 g coconut oil
Icing option 1 (Classic Chocolate icing)
- 100 g Dairy free butter
- 400 g icing sugar
- 60 g cacao or cocoa powder
- 5-6 tablespoons dairy free milk
Icing option 2 (Chocolate avocado frosting)
- 1 medium ripe avocado
- 5 tablespoons cacao or cocoa powder
- 6-7 tablespoons maple or agave syrup
- 4 tablespoons smooth peanut butter
- 4 tablespoons melted coconut oil
Ingredients
Cake:
Icing option 1 (Classic Chocolate icing)
Icing option 2 (Chocolate avocado frosting)
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Instructions
- Begin by roasting the beetroot for 30 minutes or until soft.
- In one bowl, sift together all the dry ingredients.
- In a separate bowl, add the almond milk and apple cider vinegar (this may curdle which is fine).
- Once your beetroot is sufficiently cooked, pop into a food processor and blend with your milk/vinegar mix, coconut sugar, maple syrup and vanilla extract.
- Add the remaining dry ingredients to the processor and gently blend until combined.
- Pour the mixture evenly into 2 round 7 inch greased cake tins.
- Bake for approximately 20 minutes on 180 or until an inserted skewer comes out clean.
- You can now make a start on the icing while your cakes are baking. I have provided 2 icing recipes, as some may prefer a classic chocolate icing and others may prefer to stick to an all natural icing. The method for making both icing recipes is the same.
- Simply pop all the ingredients into your food processor and blend until smooth.
- Once your cakes are cooked and cooled, sandwich the layers with fresh raspberries and your choice of icing.
- Enjoy!
Recipe Notes