Raw Choc Beet Cake

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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 😀

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.

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”.

Raw Choc Beet Cake

A raw chocolate & beetroot cake, with a chocolately base, and a creamy choc-beet swirl. Vegan, gluten free, oil free, refined sugar free.
Recipe type: Dessert
Serves: 8 serves
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes



  • 1 1/2 cup dry roasted almonds
  • 4 tbs raw cacao powder
  • 1/3 cup pitted dates


  • 1 1/2 cup cashews
  • 2/3 cup pitted dates
  • 1 cup raw beetroot, peeled and chopped finely
  • 1/4 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.

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Greetings from the heart of Vie De La Vegan, where each dish we share is a chapter in a larger story of discovery, wellness, and the transformative power of a plant-based diet. My name is Julia, and I am thrilled to be your guide on this delightful culinary adventure.

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