Seriously Healthy Chocolate Beetroot Cake
Craving something sweet, rich, and deeply satisfying but still made with nourishing ingredients? This rich chocolate beetroot cake is one of those magical recipes that surprises everyone. It’s dense, moist, deeply chocolatey, and made with real, whole ingredients - no one ever guesses there’s beetroot inside!
I adore baking cakes like this that feel decadent but are secretly packed with goodness. The beetroot melts into the batter, adding moisture and natural sweetness, while almonds and buckwheat give it a beautiful, slightly nutty texture. It’s the kind of cake that works just as well for afternoon tea as it does for dessert and it freezes beautifully too.
A bit of education about the ingredients in the cake:
Beetroot – Rich in antioxidants, folate, and nitrates to support circulation and energy levels. It adds incredible moisture and a subtle sweetness without tasting “beetrooty” at all.
Almonds – A wonderful source of vitamin E, magnesium, and healthy fats. They give the cake structure and richness while keeping it naturally gluten-free.
Extra Virgin Olive Oil – Heart-healthy fats that keep the cake moist and tender. EVOO is absolutely safe for baking and adds a beautiful depth of flavour.
Eggs – Provide protein, structure, and richness, helping the cake hold together without being heavy.
Natural Yoghurt – Adds creaminess, gentle tang, and moisture, while supporting gut health.
Buckwheat Flour – Despite its name, buckwheat is gluten-free. It’s rich in fibre and minerals and creates a soft yet satisfying crumb.
Cocoa Powder – Packed with antioxidants and magnesium, delivering that deep chocolate flavour we all love.
CLEAN INGREDIENTS (Choose organic when possible)
– 2 medium beetroot (approx. 1 cup / 100g cooked, peeled beetroot - avoid beetroot in vinegar)
– 1 cup 80g raw almonds or almond meal
– ¼ cup (65ml) extra virgin olive oil
– 3 large eggs
– 1 cup (250g) natural unsweetened yoghurt
– ⅓ cup (75g) to ½ cup (110g) sugar, honey, or maple syrup (adjust to taste)
– Pinch of sea salt
– 1 heaped teaspoon baking powder
– ½ cup (75g) buckwheat flour
– ½ cup (60g) cocoa powder
– 1/2 teaspoon sea salt
Frosting Ingredients:
– 1 cup unsweetened natural yoghurt, brought to room temperature
– 150g dark chocolate (70–80%), gently melted
Method
1. Prepare your tin - Line a 20cm spring-form cake tin with baking paper and set aside.
2. Heat the oven - Preheat your oven to 180°C fan-forced or 200°C regular so it’s ready to go.
3. Blend the beetroot - Place the cooked, peeled beetroot into a blender and blend until smooth. Alternatively, mash well with a fork until it becomes a soft pulp.
4. Prepare the almonds - If grinding whole almonds, blend them into a coarse meal rather than super fine - this gives the cake a more interesting, rustic texture.
5. Create the wet mixture - Add the ground almonds to the beetroot along with the olive oil, eggs, salt, sweetener of choice, and yoghurt. Blend or mix well until everything is beautifully combined.
6. Add the dry ingredients - Sift the buckwheat flour, baking powder, and cocoa powder together. Gently stir into the beetroot mixture until only just combined - avoid overmixing.
7. Bake to perfection - Pour the batter into the prepared cake tin and smooth the top. Bake for 30–40 minutes, testing with a skewer to ensure it’s cooked through.
8. Cool and enjoy - Allow the cake to cool in the tin before removing. This cake is meant to be dense, moist, and rich - absolutely delicious!
Optional: Chocolate Yoghurt Frosting
1. Melt the chocolate - Gently melt the dark chocolate until smooth, then allow it to cool slightly.
2. Mix until silky - Add the room-temperature yoghurt and gently mix until just smooth. Take care not to overmix.
3. Frost and finish - Spread or swirl over the cooled cake and enjoy.
LOW HISTAMINE SWAPS
If you have histamine intolerance, here are some gentle alternatives:
– Cocoa-free version: Leave out cocoa powder and add 3 teaspoons cinnamon instead
– Nut swap: Replace almonds with pistachio, macadamia, or mixed nuts
– Yoghurt swap: Use quark instead of yoghurt
Frosting alternative:
– Mix 1½ cups quark with 1–2 tablespoons honey and 2 teaspoons cinnamon for a beautiful low-histamine frosting
PRO TIPS
– This cake tastes even better the next day
– Adjust sweetness to your preference
– Serve at room temperature for best flavour
– Add fresh berries or a dollop of yoghurt on the side
– Perfect for lunchboxes, afternoon tea, or dessert
NUTRITIONAL INFORMATION (Approximate values per slice, based on 10 slices)
Energy: ~260 kcal
Protein: ~7 g
Carbohydrates: ~22 g
Fat: ~16 g
Fibre: ~5 g
