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easy chocolate beetroot cake

Double Chocolate Beet Cake With Walnuts

This delicious and nutritious Double Dark Chocolate Beetroot Cake is the perfect alternative to the sugar heavy chocolate cake. Jam packed with healthy ingredients, but tastes unbelievably delish!
Course Dessert, Snack
Cuisine Healthy
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 330 kcal

Ingredients

Dry ingredients:

  • 1 cup spelt flour
  • 1/2 cup almond flour if not available, substitute spelt
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup cacao powder
  • 3/4 cup coconut sugar

Wet ingredients:

  • 2 eggs large
  • 1 flax egg *
  • 1 tsp vanilla extract
  • 2/3 cup coconut oil melted
  • 1 1/2 cups beets pureed boiled (about 3 large beets) **

Mix-ins:

  • 1/4 cup chopped walnuts
  • 1/4 cup chocolate chips optional
  • Top With optional:
  • 1 Cup Sweet Potato Chocolate Frosting

Directions

  1. * Combine 1 Tbsp milled flaxseeds with 3 Tbsp water. Place in fridge for 10-15 minutes until a gelatinous mixture forms.
  2. ** To make this cake in no time, simply use vacuum packed boiled beets. They are readily available in the grocery store. Make sure the only ingredient on the label is beets.
  3. Preheat oven to 350F.
  4. Combine all dry ingredients.
  5. Whisk eggs + flax egg with vanilla extract. Add coconut oil and pureed beets and whisk to combine.
  6. Pour the wet beet mix into the dry mix and stir to form the batter.
  7. Fold in chopped walnuts and chocolate chips (optional).
  8. Coat a 9 inch springform pan with coconut oil. Pour batter into pan and if you like decorate with walnut halves on top.
  9. Bake for 40-50 minutes, or until a toothpick is inserted into the center and comes out clean.
  10. Allow it to cool and then add glaze or cream (optional).

Optional Toppings:

  1. Keep it light: eat as is and use walnut halves for decoration.
  2. Creamy & moist: make coconut whipped cream by scooping the cream from the top of a full fat coconut milk can (do not shake the can). Whip the cream with a hand mixer and 1 tablespoon cane sugar or maple syrup and 1/2 teaspoon vanilla extract.
  3. Make it triple chocolate with the Sweet Potato Chocolate Frosting shown above.
  4. Allow to cool and glaze the cake.

Recipe Notes

** To make this cake in no time, simply use vacuum packed boiled beets. They are readily available in the grocery store. Make sure the only ingredient on the label is beets.