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Vegan and Gluten-free Chocolate Beetroot Cakes

 On the days you just need cake, these wicked vegan chocolate beetroot cakes with chocolate avocado frosting are a sweet and rich treat minus the guilt. (GF)
Course Dessert
Cuisine Chocolate
Keyword Beetroot Chocolate Cupcakes, Gluten-free Cupcakes
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 cakes
Calories 229kcal


  • 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.


If you would like the frosting sweeter, add a tablespoon of icing sugar. 
I use Australian cups and measures where a cup is 250ml and a tablespoon is 20ml. 


Calories: 229kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Sodium: 27mg | Potassium: 563mg | Fiber: 8g | Sugar: 14g | Vitamin A: 93IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 3mg