Hayley's Health Foods

Beetroot Chocolate Cake.





Beetroot Chocolate Cake


  • Coconut Oil (150g)
  • Maple Syrup (200g)
  • Cacao Powder (270g)
  • Beetroot (1)
  • Almond Meal (220g)
  • Coconut Sugar (3 Tbsp)
  • Baking Powder (3 tsp)
  • Egg (3)


  1. Preheat oven to 180°C.

  2. Melt the coconut oil by microwaving it for 30s at a time.

  3. Grate the beetroot.

  4. Combine the coconut oil, maple syrup, cacao, beetroot and stir (should look like chocolate sauce).

  5. Mix in all the dry ingredients.

  6. Beat the eggs, then mix them into the rest of the cake mix.

  7. Pour the mix into a loaf or cake tin and bake at 180°C for 35 mins.

  8. Set aside to cool. (Make the sure the cake has completely cooled before making the ganache).

  9. To make the ganache, boil the almond milk and pour it over the chocolate. Leave it to sit for 60s before then slowly stirring it until the ingredients begin to merge. Gradually speed up the pace of your stirring to create a silky mix.

  10. Pour the ganache over the cake and leave it to set for 15 minutes.

  11. This is a very dark chocolate cake so I recommend serving with some yoghurt. Enjoy!