Chocolate Beetroot Cake

  • Prep: 10 Minutes
  • Cook: 50 Minutes
  • Serves: 8-10
Calories 345
Carbs 29
Fat 24
Protein 9
Free From


  • 4 eggs
  • 35 ml olive oil
  • 100g coconut palm sugar or unrefined cane sugar
  • 250g cooked beetroot, chopped
  • 120g ground almonds
  • 1 tsp baking powder
  • 175g 85% dark chocolate, melted


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Line an 8 inch cake tin with greaseproof paper and grease the base and sides with a little butter or olive oil.
  3. Beat the eggs, olive oil and sugar in a bowl with a hand whisk or using a food processor until light and fluffy. Add the beetroot, almonds, baking powder and melted chocolate, and combine thoroughly.
  4. Pour the cake mixture into the prepared tin.
  5. Bake in the oven for 50 minutes. Check the cake after 40–45 minutes by inserting a clean knife. If the knife comes out dry, the cake is ready.
  6. Remove from the oven and allow to cool before slicing.