Red Velvet Beetroot Cacao Cake!

I turned the big 22 last week and couldn’t let the occasion fly by without whipping up a birthday cake!

This beetroot beauty was moist and so tasty (if I do say so myself)! Give it a go…

All you need:

  • 4 large beetroots
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 2 teaspoons ground cinnamon
  • Pinch of sea salt
  • 3 cups (300g) ground almonds (this can be substituted partly for rye or glutenfree flour)
  • 2/3 (80g) cup raw cacao powder
  • 6 tablespoons coconut oil or olive oil
  • 8 tablespoons maple syrup
  • 2 teaspoons baking powder

Cream cheese frosting:

  • 250g soft cheese
  • 1/4 unsalted butter
  • 4 tablespoons maple syrup
  • Grated zest and juice of 1 lemon


  1. Preheat the oven to 160 C and line two circular cake tins with baking parchment.
  2. Blend the beetroot and eggs together in a blender. Add the rest of the of the ingredients and blend to form a smooth batter.
  3. Pour equally into the cake tins and bake for 30 minutes until the knife comes out clean.
  4. Once cooked let the cake cool and begin making the cheese frosting.
  5. Blend the soft cheese and butter together. Add the rest of the ingredients and add extra lemon juice if it’s too thick.
  6. Add to the middle and top of the cake and enjoy!

Optional: grate dark chocolate on the top.

And voila! A birthday treat! X


2 Comments Add yours

  1. Luckett says:

    Moistest cake around. 5 star incredibleness


    1. goodflaura says:

      “moist and spongey” should’ve quoted you – thanks Big L xxx


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