From the In Balance Kitchen: Chocolate Beetroot Cake

Chocolate is easily a favourite ingredient in the In Balance kitchen. Now add in some VEGGIES (can you say beets, please?) and we’ve got a winner dessert for your family table. Enjoy!


Chocolate “Didn’t-Even-Know-It-Was-Beets” Cake!


From: Karen Toews  Makes: 9×9 pan



3/4 cup coconut oil
1/2 cup organic maple syrup
3/4 cup raw cacao
1 medium raw beetroot, peeled and finely chopped in food processor (~3/4 cup)
2 cups almond meal
3 eggs
3 Tbs coconut palm sugar
3 tsp baking powder


1/2-3/4 cup organic dark chocolate
1/4 cup organic coconut cream (full-fat coconut milk)


1. Preheat oven to 350 degrees F and line a 9×9 cake tin with parchment paper.

2. Peel and quarter the beetroot and pulse in a food processor until its finely chopped (it should resemble a sloppy beetroot dip).

3. Add coconut oil, maple syrup, cacao & beetroot into a saucepan on really low heat and stir for a couple of minutes until all combined and it resembles a smooth chocolate sauce.

4. Mix together the almond meal, coconut palm sugar and baking powder in a large bowl until combined.

5. Add the beaten eggs and chocolate/beetroot mix to the bowl and stir until completely combined.

6. Pour the mix into the lined cake tin and pop in the oven for 30 – 40 minutes (***do not over bake, gets crumbly) or until cooked through. Leave to cool before removing from tin.

For the chocolate icing…

1. Melt chocolate in a saucepan on very low heat. Once it’s melted, remove from the heat and pour in coconut cream and beat until combined.

2. Leave to cool for a few minutes then continue to beat until its smooth and glossy. Hint – If you don’t have a food processor, you could finely grate the beetroot instead.

Karen Toews, RHN – “Real food matters!”

Karen Toews is an In Balance Consultant and RHN, in Nova Scotia. Karen believes that being well in body, mind and spirit is an on-going journey of commitment and time – starting with real food! You can find her online at

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