Gluten free beetroot and chocolate love cake

This Gluten Free Chocolate and Beetroot Love Cake is perfect for Valentine’s Day this year. It’s a delicious chocolate treat that can be enjoyed on any occasion. It’s great for birthdays, and I made it with my daughter because it isn’t too sweet. Also, it has a lot of healthy ingredients like almonds, avocado, coconut oil, and Beetroot.

Beetroot Chocolate Cake

Gluten-Free, Grain Free, and Dairy Free Paleo


  • Finely grate two beetroots (approximately 350 grams).
  • Almond meal, 2 cups
  • Baking soda, one teaspoon
  • 1,5 teaspoons of baking powder (gluten-free)
  • Raw cacao, 3/4 cup
  • Salt pinch
  • Four eggs
  • Half a cup of maple syrup, honey, or coconut sugar
  • Coconut oil, 1/2 cup (melted),
  • 1 cup date paste (see the below)
  • Vanilla essence, one teaspoon

Chocolate Icing

  • 2 Avocados
  • Raw cacao, three tablespoons
  • Maple syrup, 1/2 cup
  • Coconut oil two tablespoons
  • Vanilla essence, one teaspoon
  • Half a teaspoon of balsamic vinegar


  1. Pre-heat the oven to 180C
  2. Line a cake tin 22 inches in diameter (I used a heart-shaped container to create this image).
  3. Use the fine-bladed grater that you have set aside to grate the Beetroot.
  4. Add 1 cup of dates and cover the pot with boiling water to make date paste. For a few minutes, simmer until the dates are soft. Pour off most of the liquid and blend into a smooth paste using a whizz stick. Set aside.
  5. Add the almond meal to a bowl along with baking powder, baking soda, cacao raw, salt, and coconut sugar.
  6. Add the coconut oil to a large bowl and mix in the date paste and vanilla essence. This mixture can be added to the dry ingredients, and the grated Beetroot is folded in. Mix all ingredients until combined.
  7. Pour the mixture into a lined cake tin and bake it for 45 minutes.
  8. Remove the cake from the oven and let it cool down before removing the tin.
  9. Once the cake has cooled, ice it with chocolate icing. My cake was decorated with rose petals and pistachios.

Serve with coconut cream or yogurt.

The cake will keep well in the refrigerator for 3 to 5 days.

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