Chocolate Beetroot Cake
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Cook time: 
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Serves: 16

A delicious and goo-ey Paleo friendly chocolate cake. If you don’t have gluten free baking powder, just use normal baking powder. But it will not be strict paleo. This is based on a Sara Jane White recipe
  • 2 cups pitted Mejool dates
  • 125g good quality cocoa powder (and extra for dusting)
  • 1 cup of puréed beetroot (about 3 beetroots from a precooked vacuum pack, make sure it has no vinegar!)
  • Pinch salt
  • 4 medium eggs
  • ½ cup extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons gluten free baking powder

  1. Preheat oven to 180c /160c fan
  2. Grease and line the bottom of a 20cm round cake tin or springform tin
  3. Boil the dates in a small saucepan in about 3cm of water for 10 – 15min and then purée at high speed in a blender
  4. Add the beetroot, cocoa powder, and salt to the dates and blend until smooth
  5. Add the eggs, oil, vanilla and baking powder and blend until well mixed
  6. Pour the batter into the cake tin and place in the oven – NB once the cake is in the oven lower the heat to 170c / 150c fan
  7. Bake for 40 – 55 mins
  8. The cake should be more like a ganache torte so be careful not to over cook
  9. Once baked allow to cool completely before removing it from the tin
  10. Dust with cocoa powder before serving