Chocolate beet cake with chocolate cashew icing

A delicious moist chocolate cake for when you want a chocolate hit but don’t want the added sugar.
This cake also freezes well.
Gluten-free, dairy-free, no added sugar, vegetarian

Cake ingredients:

  • 85g dark chocolate (dairy-free)
  • 3 eggs
  • 180mL coconut oil
  • 300g cooked and mashed beetroots, skins removed (cooled)
  • 1 teaspoon vanilla extract
  • 30g cocoa powder
  • 100g almond meal
  • 100g walnut meal
  • 1 ½ teaspoon baking powder (gluten-free)
  • ¼ teaspoon salt

Icing ingredients:

  • 100g raw cashews, soaked for at least 30 minutes, then blended until fine
  • 3 dates
  • 20g cocoa powder
  • 1 teaspoon vanilla extract
  • 20g maple syrup
  • 20g water

Chocolate Beet Cake

Baking for Health


1. Preheat oven to 180°C. Grease and line the base of a 25cm round cake tin.

2. Melt chocolate in a heat-proof bowl (placed over a saucepan filled with a little water) at a low-medium temperature on the stove. Don’t allow the water to contact the bowl.

3. In another bowl, beat eggs, maple syrup and coconut oil.

4. Add mashed beetroot, melted chocolate and vanilla. Beat until just mixed through.

5. Fold in sifted cocoa, almond and walnut meals, baking powder and salt. Don’t over mix.

6. Pour into cake tin and place in preheated oven.

7. Cook for around 50 minutes or a skewer comes up mostly clean from the centre of the cake (it is a moist cake!)

8. Allow to cool for 10 minutes then turn onto a cooling rack.

9. When cake is cool, blend all icing ingredients together (vary liquids if needed to change consistency) and spread over cake. Top with crushed nuts of your choice.