Our mouths are watering over this chocolate Easter cake made with beetroot and avocado.



For the cakeChocolate Beetroot Fudge Cake with Avo Frosting 1

  • 2 cooked beetroots
  • 500ml (2 cups) unsweetened almond milk
  • 1 tbsp cream of tartar
  • 300g (11/2 cups) unrefined light brown sugar
  • 100g (1/2 cup) melted coconut oil
  • 1 tbsp vanilla extract
  • 180g (13/4 cups) gluten free flour
  • 100g (1 cup) ground almonds
  • 120g (1 cup) unsweetened cocoa powder
  • 2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp chilli powder
  • Pinch salt

For the frosting

  • 3 super ripe avocados
  • 60g (1/2 cup) unsweetened cocoa powder
  • 160g (3/4 cup) maple syrup
  • 2 tbsp melted coconut oil
  • 1/2 tsp vanilla extract
  • 1 tsp salt
  • Double shot of coffee



  1. Preheat oven to 175°C (Gas Mark 4, 350°F).
  2. Make a vegan buttermilk by adding cream of tartar to almond milk and leave to curdle while you get on with the next few steps.
  3. Blitz ground almonds, flour, cocoa, bi-carb, baking powder, chilli powder, and salt until fine and transfer to a large bowl.
  4. Blitz beetroot to a puree and add sugar, melted coconut oil, vanilla, and “buttermilk”
  5. Pour into dry mix and when combined pour into the three tins.
  6. Bake for 20 minutes. You should have a slightly cracked surface and skewer should come out clean. Leave to cool completely.
  7. Blitz all frosting ingredients until completely incorporated and spread between each layer and all around. You should have enough to cover.
  8. Decorate as you wish or stuff immediately in your face. It’s all five of your five a day if you eat the whole thing!


Per 100g

  • Calories: 267
  • Carbohydrates: 25.0g
  • Sugars: 18.0g
  • Fat: 15.0g
  • Saturates: 6.9g
  • Protein: 4.9g
  • Salt: 0.29g

Recipe and images from Stu Henshall from The Alternative Kitchen



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