Last updated on July 27th, 2020 at 02:40 pm
Originally posted June 11, 2017. Updated 4 November, 2019.
On the days you just need cake, these vegan chocolate beetroot cakes with chocolate avocado frosting are a sweet and rich treat minus the guilt. Made with sunflower seeds, raw cocoa and robust beets they are wholesome, gluten-free and delicious cake treats everyone can enjoy.
You’ll have to excuse me if you hear the sound of my face planting in to my keyboard today; we are transitioning the elf to her “big girl” bed. And it’s a process. A process where I sleep on the couch to hear if she calls out and end up on the floor in her room.
We have been doing this for three nights now and I am beginning to think I gave birth to the terminator. As I wake up peeling my eyelashes apart so I can see, the Elf bounds out of bed, indefatigable. I know her sleep is broken but she doesn’t seem to feel it.
It is one of the universe’s twisted little jokes that children can suck the very marrow from your sleep but not have any need for it themselves.
UPDATE: Two years later and our little one has only just gone in to her own bed full-time! What the….?
Amongst all this sleepless chaos, however, we have cake. Vegan Chocolate Beetroot Cakes. And cake equals good.
While I am not one to run from a full-fledged chocolate binge – I’m looking at you raw caramel fudge truffles– it does the mind good knowing these vegan chocolate beetroot cakes at least try to be healthy. They contain simple, whole ingredients:
- Raw beetroot
- Sunflower seeds
- Buckwheat flour
- Apple sauce and
Combined they create a moist little cake that isn’t too sweet. With a half-cup of brown sugar shared amongst twelve cakes, it isn’t too bad on the sugar either.
I paired our cakes with an inspired chocolate avocado frosting but if you wanted a sweeter topping, the chocolate ganache from my loved up raw chocolate cake would work a treat. Or you could try my basic vegan chocolate frosting recipe. A vegan cream cheese topping would also be heavenly; note to self.
Chocolate and Beetroot Are a Match Made in Heaven
Beetroot and Chocolate are made for each other. While the chocolate provides that familiar rich cocoa flavour, the beetroot lends an earthy sweetness. I used sunflower seeds to create a nut-free cake but almond meal would add another nutty flavour layer.
Health-wise, beetroots are packed with essential nutrients, are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. While cocoa is rich in polyphenols, which have significant health benefits, including reduced inflammation and improved cholesterol levels | Source: Healthline.
These lovely little cakes are a little gift to myself; if I can’t have sleep I will l have cake.
These little vegan chocolate beetroot cakes are a gorgeously chocolatey treat made better by wholesome ingredients and a wonderful balance of flavours.
If you like this recipe, please check out my cookbook. Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.
Vegan and Gluten-free Chocolate Beetroot Cakes
- food processor
Beetroot and Chocolate Cakes
- 200 grams raw beetroot peeled and grated
- 1/2 cup / 65 g buckwheat flour
- 1/2 cup sunflower seed meal blitz a scant 1/2 cup of seeds in the processor until the consistency of almond meal (around 55 grams)
- 1/2 cup brown sugar + 1 tablespoon optional if you like it a bit sweeter – around 80 grams total
- 1/2 cup /125ml apple sauce
- 1/2 cup / 125ml dairy-free milk
- 1/2 cup cacao or cocoa powder 60 grams
- 2 teaspoons baking powder
- 1/4 cup / 60ml olive oil
- pinch sea salt
Chocolate Avocado Frosting
- 2 ripe avocados
- 1/3 cup + 1 tbsp cacao or cocoa around 45 – 50 grams
- 2-3 tablespoons maple syrup 40 – 60 ml
- pinch sea salt
- Preheat the oven to 160 degrees C and grease a 12-pan muffin or cupcake pan.
- Grate the beetroot and place it in a large mixing bowl with the other cake ingredients.
- Mix until just combined and spoon evenly among the greased cake moulds.
- Bake in the oven for 20 -23 minutes or until cooked through (a skewer should come away clean from the centre)
- Remove from the oven and allow to cool for 5 minutes before turning out to cool completely.
- To make the avocado frosting, place the avocados in a food processor and process until smooth. Add the cacao or cocoa, two tablespoons of maple syrup and a pinch of sea salt.
- Process until smooth and taste. If the avocado is still coming through add the third tablespoon of maple and a tiny bit more cocoa. Process to combine.
- Fill a piping bag with the frosting and pipe on to each cake before serving.