Chocolate and beetroot are like best friends. They always have a good time when they hang out together! (Actually, chocolate seems to be friends with everything…orange, strawberries, bananas, macadamias, even chilli…). Chocolate and beetroot really had a fun time in this raw choc beet cake :D
First, there’s the chocolatey base. It’s topped with a creamy, beetroot & vanilla layer. Folded through the beetroot layer is a subtle choc-beet swirl, with hints of sweet, rich chocolate to complement the down-to-earth beetroot. On top of all that, you’ve got these decadent chocolate balls.
Raw choc beet cake
I made this raw choc beet cake for my birthday today (don’t worry, I didn’t spend my birthday blogging – I scheduled this post in advance ;) ) – but truthfully, it didn’t last that long. It was just too good! My husband surprised me by eating more slices than I did – he has always made it clear that he does NOT like beetroot. Especially raw beetroot. And beetroot cakes. But I didn’t hear one single word of complaint (not only from the husband, but also all 3 kids – they all loved it too, woohoo!). So take my word for it – this cake has been approved by all 4 of my taste testers, so you know it must be good :D
A quick note about the use of the term “raw”…I use dry roasted almonds (also vanilla extract & blackstrap molasses) in this recipe so it’s not technically 100% raw (but really, what is 100% raw these days?) – but I think the term “raw” describes the nature of this cake between than “no bake choc beet cake” or simply “choc beet cake”.
- 1½ cup dry roasted almonds
- 4 tbs raw cacao powder
- ⅓ cup pitted dates
- 1½ cup cashews
- ⅔ cup pitted dates
- 1 cup raw beetroot, peeled and chopped finely
- ¼ cup water
- 1 tsp vanilla extract
- 1 tbs raw cacao powder
- 2 tsp blackstrap molasses
- Combine the almonds and cacao in a high speed blender and blend until the almonds are fine.
- Add the dates and blend until the mixture comes together (the oils will start to release from the almonds). Tip: if it's not sticking together, add a splash of water or a few more dates.
- Scoop about ⅔ of the mixture into a small cake tin or loaf pan (I used a pan 20cm by 8cm) and press down firmly and evenly.
- With the remaining mixture, form balls - these will be used to decorate the cake (or to snack on while preparing the cake ;) ).
- No need to wash out the high speed blender - add the cashews, dates, beetroot, water and vanilla, and blend until smooth.
- Pour this filling onto the base, but reserve approximately ½ cup.
- To the reserved amount, add the cacao and molasses and stir to combine.
- Carefully fold through this chocolatey filling into the pink beetroot filling - do not overmix, just swirl through the batter a few times to create a marbled effect.
- Top the cake with the balls made from the reserved base.
- Freeze the cake for 3 hours (or longer if desired).
- To serve, run a sharp knife until hot water before slicing.
More raw desserts from the blog…
I love to read your comments!
- Do you like raw beetroot or does it taste too “earthy” to you?
- What cake did you have for your last birthday?