Chocolate and Beetroot Cake

Chocolate beetroot cake on a cake stand with glossy dark chocolate ganache.

A whole food chocolate cake that’s rich, moist and deeply chocolatey, finished with a dark chocolate ganache. No butter, no refined sugar - just a better chocolate cake.

Course Dess

Cuisine Modern

Prep Time 15

Cook Time 30

Cooling Time: 10

Total Time 55

Servings slices

Calories 429kcal

Author Peter G

Ingredients

For the cake:

130 g spelt flour white
120 g almond meal
6 tablespoon cacao raw preferably
1 pinch salt
2 teaspoon baking powder
150 ml coconut oil
125 ml honey
250 g beetroot cooked, i.e. roasted (see Note 2)
3 eggs
1 teaspoon vanilla extract

For the chocolate ganache:

100 g dark chocolate 70%, broken into even pieces
125 g coconut milk

Metric - US Customary

Instructions

Grease and flour a 22cm bundt cake tin and preheat your oven to 180 deg C.
In a large bowl combine the spelt flour, almond meal, raw cacao, baking powder and salt. Stir thoroughly to remove any lumps and set aside.
In a blender or food processor combine the coconut oil, beetroot, eggs and vanilla. Blend or process on low speed until the bee root is well blended.
Pour the beetroot mixture over the dry ingredients and stir until well incorporated. Pour in the cake tin and bake for 25-30 mins or until a skewer inserted comes out clean. Leave in the tin for 10 minutes before inverting onto a cake cooler. Allow the cake to cool completely before icing with the ganache.
To make the chocolate ganache, heat up the coconut milk on medium heat. Once it begins to boil, remove and pour over the broken chocolate. Stir until smooth and allow it to rest for ten minutes before drizzling over the cake.

Notes

Grease AND flour your tin properly – this cake is moist and will stick if you rush this step
Use cooked beetroot only – raw beetroot won’t blend properly and will affect the texture (buy them pre cooked from the supermarket or roast them whole covered in foil for approx. 1 hour in a 180 deg C (350F) oven. Allow to cool completely before peeling - use gloves so your hands don't mark!
Blend until smooth, not fluffy – over-blending adds too much air and changes the crumb
Let the cake cool completely before adding ganache – if it’s even slightly warm, the ganache will slide straight off
Heat the coconut milk just to boiling – not simmering for ages, just hot enough to melt the chocolate
Pour the ganache while it’s still runny – it sets quickly and you won’t get a second chance
Don’t overbake – check at 25 minutes, it should be just set with a clean skewer
The flavour improves the next day – if you can wait, it’s even better

Nutrition