Chocolate Beetroot Cake

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! 

Print Recipe
Chocolate & Beetroot Cake
Prep Time 40 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Cake:
Icing option 1 (Classic Chocolate icing)
Icing option 2 (Chocolate avocado frosting)
Prep Time 40 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Cake:
Icing option 1 (Classic Chocolate icing)
Icing option 2 (Chocolate avocado frosting)
Instructions
  1. Begin by roasting the beetroot for 30 minutes or until soft.
  2. In one bowl, sift together all the dry ingredients.
  3. In a separate bowl, add the almond milk and apple cider vinegar (this may curdle which is fine).
  4. 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.
  5. Add the remaining dry ingredients to the processor and gently blend until combined.
  6. Pour the mixture evenly into 2 round 7 inch greased cake tins.
  7. Bake for approximately 20 minutes on 180 or until an inserted skewer comes out clean.
  8. 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.
  9. Simply pop all the ingredients into your food processor and blend until smooth.
  10. Once your cakes are cooked and cooled, sandwich the layers with fresh raspberries and your choice of icing.
  11. Enjoy!
Recipe Notes

 

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