Beetroot and chocolate cake recipe

BIRTHDAYS ARE IN THE AIR TODAY so we thought we’d share a yummy but wholesome recipe for you all courtesy of the ladies at (website now closed)! The strange combo of beetroot and cacao is utterly irresistible 🙂

MCM also stock a full range of cacao powder, nibs and coconut sugar from Vitality Trading Co for all your healthy baking needs!


¾ cup coconut oil

½ cup organic maple syrup

¾ cup raw cacao

1 medium raw beetroot, peeled and finely chopped in food processor (approx 3/4 cup)

2 cups Almond Meal

3 eggs (beaten in a separate small bowl)

3 tablespoons Coconut palm sugar

3 teaspoons Gluten free baking powder


¾ cup of organic dark chocolate (broken into pieces)

¼ cup organic coconut cream


Preheat fan forced oven to 180 degrees C and line a cake tin with greaseproof paper.

Peel and quarter the beetroot and pulse in a food processor until its finely chopped (it will resemble a sloppy beetroot dip).

Add coconut oil, maple syrup, cacao & beetroot into a saucepan on really low heat and stir for a couple of minutes until all combined and it resembles a smooth chocolate sauce.

Mix together the almond meal, coconut palm sugar and baking soda in a large bowl until combined.

Add the beaten eggs and chocolate/beetroot mix to the bowl and stir until completely combined.

Pour the mix into the lined cake tin and pop in in the oven for 30 – 40 Minutes or until cooked through.

Leave to cool before removing from tin.

For the icing:

Melt chocolate in a saucepan on very low heat.

Once it’s melted, remove from the heat and pour in coconut cream and beat until combined.

Leave to cool for a few minutes then continue to beat until its smooth and glossy.

Mornington Chinese Medicine | 138 Tanti Avenue Mornington | 59736886 | |

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