Beetroot Chocolate Cake

Gluten-free and vegan,  this recipe allows you to treat yourself guilt-free. The beetroot adds great nutrients and a magical colour

Recipe provided by international nutritionist and superfood chef Juliette Bryant of Juliette’s Kitchen, and you can find more like it in her book Divine Desserts – How to have your cake and eat it.

Beetroot Chocolate Cake
Recipe type: Dessert
Serves: 8-10 slices
  • 1 cup buckwheat flour
  • 1 cup of ground almonds
  • ½ cup of cacao powder
  • 1 cup of warm water
  • ½ cup coconut milk
  • 1 medium beetroot
  • 1 banana
  • 1 cup of coconut sugar (or maple syrup)
  • ⅓ cup of coconut butter, melted
  • 1 tsp baking powder
  1. Place the beetroot into a pan of boiling water and simmer for 20 minutes.
  2. Put the beetroot in a blender along with the coconut oil, banana, warm water (I use some of the beetroot water) and coconut milk. Blend 'till smooth and set aside.
  3. In a bowl, mix the buckwheat flour, ground almonds, cacao and baking powders together, then add in the wet mixture and mix 'till smooth.
  4. Pour into a cake tine and bake at 180 degrees for 35 mins, or until fully cooked (stick a knife in, and if it comes out clean, it's done).
  5. Leave to cool in the tin and slice and serve. Store in an air tight container and it'll last up to a week.


Leave a Reply

Rate this recipe: