Chocolate Beetroot Cake

With easter just around the corner it’s time for a new chocolate recipe! This gorgeous Chocolate Beetroot Cake recipe might be gluten free, sugar free and dairy free but it’s definitely full of flavour. I baked this cake for my little brother’s birthday last week and everyone loved it. This is huge in my family because they can sniff out an avocado mousse a mile away! This cake has a deep, earthy taste and the beetroots and dates make it dense and moist.

Happy baking!

Chocolate Beetroot Cake

A delicious and very decadent Chocolate Beetroot Cake.
Keyword: dairy free, gluten free, sugar free


  • 3 large beetroots cooked and pureed (set aside 1/2 cup for the icing)
  • 1 1/2 cups rice flour
  • 1/2 cup cacao
  • 1 tsp vanilla
  • 1/2 cup honey
  • 3/4 cup good quality oil
  • 1/2 cup dates pitted
  • 1/2 cup water
  • 1 tsp bicarb soda
  • 1 tsp baking powder


  • 8 dates pitted
  • 1/4 cup coconut oil
  • 1/4 cup caco
  • 1/2 cup beetroot
  • 2 tbsp honey


  • Soak dates in water and bicarb soda until soft (about 15 mins), then blend until smooth (I used my hand held blender but a mini food processor or Nutribullet will work too).
  • Beat eggs, oil, honey and vanilla together in a large bowl.
  • Stir date mixture through.
  • Sift rice flour, cocoa, baking powder into a separate bowl, then fold it into the date mixture.
  • Add beetroot and stir until combined.
  • Pour mixture into greased/lined 20cm round cake tin.
  • Bake at 180C (160C for a fan forced oven) for approximately 45 mins, or until skewer comes out clean.
  • Rest the cake in the tin for 10 minutes before turning out onto a wire rack to cool.
  • Blend icing ingredients together until smooth.
  • You'll know when it’s ready because the mixture will look smooth and velvety.
  • Pour or spread over cake, and enjoy!