Raw Choc Beet Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 serves
A raw chocolate & beetroot cake, with a chocolately base, and a creamy choc-beet swirl. Vegan, gluten free, oil free, refined sugar free.
  • 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
  1. Combine the almonds and cacao in a high speed blender and blend until the almonds are fine.
  2. 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.
  3. 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.
  4. With the remaining mixture, form balls - these will be used to decorate the cake (or to snack on while preparing the cake ;) ).
  1. No need to wash out the high speed blender - add the cashews, dates, beetroot, water and vanilla, and blend until smooth.
  2. Pour this filling onto the base, but reserve approximately ½ cup.
  3. To the reserved amount, add the cacao and molasses and stir to combine.
  4. 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.
  5. Top the cake with the balls made from the reserved base.
  6. Freeze the cake for 3 hours (or longer if desired).
  7. To serve, run a sharp knife until hot water before slicing.
Recipe by Vie De La Vegan at http://viedelavegan.com/2016/06/raw-choc-beet-cake.html