Chocolate beetroot and date cake

Chocolate beetroot and date cake

At certain times of the year, gluts of veg mean we can get creative with what we do with them. Here’s a super-simple, finger-licking recipe for a beetroot-based chocolate cake. Gluten free and refined sugar free.


400g pitted dates
200g cooked beetroot
1/2 tsp tamari soy sauce
125g cocoa powder
4 eggs
130ml olive oil
Grated zest of 1 orange
2 tsp baking powder

1. Put the dates in a pan with a big splash of water and simmer on a low heat until they form a smooth puree, stirring occasionally.

2. Roast the beetroot in a low oven (whole, so skin is easily removed – cooking times vary depending on size)

3. Put these into a blender or food processor with the tamari sauce and cocoa and whizz until the mixture is combined.

4. Put the mixture into a prepared 23cm baking tin and cook for 25-30 mins at 180 degrees C (160 fan oven/gas 4)

5. Allow it to cool in the tin before taking out and cutting.

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