Paleo Beetroot Chocolate Cake Recipe

Name: Paleo Beetroot Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups grated, precooked beetroot; 4 eggs; 1/2 cup olive oil; 1/2 cup raw honey; 1 tablespoon vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup raw cacao; 1/3 cup coconut flour

Servings: persons

3 cups grated, precooked beetroot
4 eggs
1/2 cup olive oil
1/2 cup raw honey
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup raw cacao
1/3 cup coconut flour

1
Preheat oven to 170C (350F).
2
In a food processor or blender, beat the beetroots, eggs and olive oil.
3
Add the honey, vanilla extract, baking soda, sea salt and spices. Blend well.
4
Add the cocoa powder and coconut flour and mix until well incorporated.
5
Pour into a greased cake pan of choice. I used a 9-inch diameter tart pan.
6
Bake for 35-45 minutes, or until an inserted toothpick comes out clean.
7
Cool completely before cutting and serving. Garnish as desired.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups grated, precooked beetroot, 4 eggs, 1/2 cup olive oil, 1/2 cup raw honey, and more.

Yes, Paleo Beetroot Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paleo Beetroot Chocolate Cake

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