Chocolate Beetroot Mudcake

This is a really special cake – not for every day! It makes a beautiful birthday, Christmas, Easter or any other kind of celebration cake.


Is this recipe super healthy? Compared to other cakes, yes, but compared to a standard paleo diet, no. What’s great about it is that it has loads of nutrition where other cakes and treats can be totally nutrient devoid – but let’s be honest, all we care about here is whether or not it tastes amazing. I’ve had many, many friend and family taste-testers that say yes, yes it does! It’s a total chocolate lover’s dream. Dense, moist, rich and ganache-like in texture. The beetroot blends perfectly with chocolate and you can barely notice it. Consume with as much mindfulness as you can muster to really savour and get the most out of this special treat.


Chocolate Beetroot Mudcake

  • 125g butter (organic, grass-fed) or 4 tbsp coconut oil
  • 200g dark chocolate (Loving Earth, Pana and Green & Blacks are my favourites!)
  • 8 small beetroots or 5 large beetroots, left raw and peeled
  • 20 dates, pitted
  • 4 eggs (free-range, organic)
  • 1/2 cup rice malt syrup
  • 2 cups quality cocoa or cacao powder (organic, depends on your preference)
  • 1/4 cup coconut milk, almond milk or other milk
  • 2 cups flour of your choice (spelt works best – buckwheat, coconut and rye are other options)
  1. Preheat your oven to 180 degrees Celsius.
  2. Line a 22.5cm spring-form cake tin (18 or 20cm will work too) with baking paper.
  3. Make a double boiler to melt the butter/coconut oil and chocolate – boil some water in a pot, float a metal or ceramic bowl on top and place the ingredients in there and stir until they have melted completely. This method avoids burning the ingredients.
  4. In a high powered food processor or blender, blend the beetroot and dates with the melted chocolate and butter/oil.
  5. If your blender can handle it, add the following ingredients straight in and blend again, otherwise move to using a large bowl and a wooden spoon. Add the eggs, rice malt syrup, cocoa/cacao and milk of choice and blend or stir until a smooth consistency is reached.
  6. Blend further or stir in the flour.
  7. Scoop the batter into the cake tin.
  8. Place in the oven and set a timer for 40 minutes. Now you can lick the bowl!
  9. After 40 minutes, remove the cake from the oven. You can top it with berries and more melted dark chocolate, as pictured, or you can use whipped coconut cream, cacao nibs, nuts, edible flowers, or whatever you desire.
  10. Keep in the fridge until ready to serve. Best consumed within 7 days.

Makes one large cake, enough for approximately 20 serves.