Recipes · Sweet snacks


We eat beetroots regularly. They are lovely in a salad, roasted with some greens and feta cheese or blended into smoothies. It was an easy leap, then, to imagine the goodness of a beetroot chocolate cake once I came across the idea by the inspirational people from The Green Kitchen.

Although perfectly nutritious and healthy, I have adapted their recipe slightly for my own pantry and likes. It came out absolutely beautifully: full and rich and earthy. Try it for a completely satisfying slice of chocolate heaven!

Makes 1 loaf cake


2/3 cup coconut oil
1/3 cup maple syrup
50 gram dark chocolate (I like Green & Blacks 85%)
4 medium cooked beets, grated
3 eggs
200 gram wholemeal spelt flour
2 tsp baking powder
6 tbsp cacao powder
1 tbsp desiccated coconut


1. Preheat the oven to 180 degrees Celsius.

2. Warm the coconut oil in a pan on low heat. Add the maple syrup and chocolate. Break the chocolate up into smaller pieces so that it will melt more quickly.

3. Once the chocolate has completely melted, remove the pan from the heat.

4. Add the grated beetroot and eggs and stir well to combine.

5. In a large bowl, mix the flour with the baking powder and cacao powder and stir until evenly mixed.

6. Add the beet and oil mixture to the large bowl and mix well until an even batter has formed.

7. Grease a loaf tin with a little oil and add the tablespoon of coconut.

8. Shake the tin around until the desiccated coconut covers all sides and the complete bottom of the tin.

9. Pour the batter into the tin and set in the middle of the preheated oven.

10. Bake for 30 minutes.

11. Let the tin cool down for at least 15 minutes before taking it out of the tin and cutting it.

12. Keep the cake in an airtight container. It can be kept for a few days.




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