This beetroot and chocolate cake recipe is going to dazzle all you chocolate lovers! Much more than just a pretty color, full of good-for-you beets. Give your chocolate cake a twist by adding beetroot. This incredibly luscious beetroot and chocolate cake can win hearts at the very first bite.
The simple yet decadent combination of chocolate and earthy beetroot create a wholesome and comforting cake that’s nourishing, delicious and perfect for any occasion.
What makes this cake so special? It’s perfectly moist, soft cake layers with a deep rich color that just makes you want to jump right in and devour it. The cashew cream may actually be the star of this recipe. It’s adds a rich, creamy sweetness that hits you from the very first bite! I also added beetroot powder to the cream, this admittedly was more for aesthetic purposes. It has a huge color pay off and you only need the tiniest amount, it’s a perfect natural food coloring.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
This raw Beetroot and Chocolate Cake is made with all whole foods and the perfect way to satisfy your sweet tooth! Raw, vegan, gluten-free and packed with nutrients.Click To Tweet
- For the beetroot layer
- ¾ cup chopped beetroot
- ¾ cup coconut flour
- 1 tablespoon rose water
- ⅛ teaspoon pink himlayan salt
- 2 tablespoon coconut nectar
- 2 tablespoon coconut oil, melted
- 1 teaspoon vanilla bean paste
- ¼ cup + 2 tablespoon nut milk
- For the chocolate layer
- ¾ cup chopped beetroot
- ¾ cup coconut flour
- ⅛ teaspoon pink himalayan salt
- 2 tablespoon coconut nectar
- ¼ cup + 2 tablespoon nut milk
- 1 + ½ tablespoon cacao powder
- 50 gram raw dark chocolate, melted
- 1 tablespoon coconut oil, melted
- For the cream layer/frosting
- 1 + ½ cup cashew, soaked
- 2 tablespoon coconut nectar
- ⅛ teaspoon pink himlayan salt
- 3 tablespoon coconut oil, melted
- 1 teaspoon vanilla bean paste
- ¼ cup nut milk
- 1 teaspoon beetroot powder, optional
- For the beetroot and chocolate layer - briefly pulse the chopped, peeled beetroots and in food processor until a grated like texture achieved. Add in the remaining ingredients and pulse to combine. It's okay if the mixture looks dry and crumbly, as long as it sticks together when pressed between your fingers.
- The easiest way to shape the cake layers is to use a 5-inch in diameter by 3-inch deep round cake pan as a guide. So, divide the cake mixture in two, and press it into a parchment paper-lined pan. Make sure the sides are even and the top is leveled. Place the cakes in the freezer for a few hours to set.
- For the cream layer/frosting - Soak 1,5 cup of cashews for 4 hours or overnight. Rinse the soaked cashews under running water.
- Add all the ingredients to a high-speed blender and blend until smooth and silky.
- To assemble - Place the first cake layer on the bottom, spread a thin layer (about 3 heaping tablespoon of cream) of frosting over the cake layer.
- Top with the second and third cake layer and repeat steps. Place the final cake layer on top of the filling. Place back in the freezer for a few hours (about 3- 4 hours) to set. Once the cakes set carefully remove from the pan.
- The cake should be completely frozen! Start decorating with frozen cake by using a turntable cake stand. Spread a small dollop of frosting on your cake board, and put your cake on the board. Place the cake on the turntable, and scoop frosting on top. By using an offset spatula spin the cake on the turntable and spread the frosting outwards creating a flat and smooth top. Then add globs of frosting to the sides of the cake and using your offset spatula or the flat side of an icing comb gently scrape the frosting into a thin layer while turning the cake. Chill in the refrigerator for an hour or until ready to serve. Decorate and enjoy!
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This is the prettiest cake I’ve seen – and beetroot and chocolate are a match made in heaven : ) X
Thanks!!! I’m happy you like it!