Chocolate Beet Cake

Bursting with rich and nourishing ingredients, this gluten and dairy free cake will have the family singing for seconds.

Gluten free | Refined sugar free | Dairy free

Recipe by Jacqueline Alwill: The Brown Paper Bag

Makes one large cake



  • 360g Well Naturally No Sugar Added Rich Dark Chocolate
  • 2/3 cup coconut oil, melted
  • 1 cup dates, pitted
  • 4 eggs, lightly beaten
  • 2 teaspoons vanilla essence
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 150g almond meal
  • 250g beetroot, peeled and grated


  • 200g Well Naturally No Sugar Added Rich Dark Chocolate, chopped into small pieces
  • 400g coconut cream

Find more recipes from Jacqueline Alwill here:

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  1. Preheat oven to 180°C (160°C fan forced).
  2. Line a spring form cake tin with baking paper. Grease the base and sides with coconut oil.
  3. To melt the chocolate, heat a saucepan of water until gently simmering and place a stainless steel mixing bowl on top. Break the chocolate into pieces and place in bowl. Allow to slowly melt, stirring occasionally. Remove from heat.
  4. Combine the coconut oil, dates, eggs, vanilla, baking powder and salt in a large mixing bowl. Mix well. Gently stir through the almond meal and grated beetroot. Using a spatula, pour the melted chocolate into the batter and stir to combine.
  5. Pour mixture into the lined cake tin and bake for 45-55 minutes on the bottom rack of the oven.
  6. While the cake is baking, make the ganache: In a medium saucepan heat the coconut cream gently until just boiling. Remove from heat and slowly whisk in the chocolate pieces until melted and smooth.
  7. Remove the cake from the oven and allow to sit for 20 minutes before transferring to a wire rack with a lined baking tray underneath.
  8. Once the cake has cooled use a spatula to spread the ganache over the top of the cake.

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