In the kitchen: Chocolate Beetroot Cake

Hey dolls! Recently I’ve been loving being in the kitchen. I love cooking anyway but I’ve found it so therapeutic recently just to make a mess then have created something beautiful and delicious at the end of it. I’ve wanted to make a healthy chocolate cake for a while now so I’ve been looking at a whole bunch of recipes online and this is a slightly altered version of my favourite one so I’m super excited to share this post with you.

chocolate beetroot cake.jpg


  • 100g organic cacao powder
  • 100g sifted self raising flour
  • 200g raw beetroot, grated
  • 200g ground almonds
  • 200ml melted coconut oil, cooled
  • 2 tbsp agave nectar to sweeten
  • 3 free range eggs
  • seeds of 1 vanilla pod or 1/4 tsp vanilla bean paste
  1. Preheat oven at 160C/320F and grease your cake tin with a little coconut oil.
  2. Mix the self raising flour and cacao together in a bowl.
  3. Whisk the eggs, melted coconut oil, agave nectar and vanilla seeds or paste together in a separate bowl until it turns light and frothy.
  4. Once the egg mix is light and frothy add the ground almonds to the egg mixture and mix well, then do the same with the beetroot.
  5. Add the cacao powder and flour mixture to the wet ingredients a spoon at a time and fold through the mixture.
  6. Pour the chocolate batter into a cake tin and pop in the oven for about 40 minutes.
  7. Once this little beauty is out of the oven make sure you turn it out whilst it’s still warm (but not when it’s just been taken out of the oven).
  8. Serve with a handful of raspberries and sliced strawberries.

This cake is so delicious and nutritious you can have it any time of day without feeling guilty.

Much love,

Paige xx


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