This gorgeous Raw Beetroot Cake tastes as amazing as it looks, it’s earthy, rich, wholesome and utterly delicious. This is a cake for all of you who can eat beetroot in any shape and form and loving it! The base layer is made with a mix of walnuts, dried figs and raw cacao and the luscious beetroot layer is a mix of raw beetroot with coconut butter. Just a little cake with a difference.
Raw cakes are simple to make, but you do need to use food processor or high speed blender. To make the crust I’ve used some soft dried figs, if your figs are little dry, soak them in some hot water for about 20 minutes. Coarsely blend the walnuts, add the rest of the ingredients and blend until you have a sticky mixture. To make the beetroot layer I’ve grated my beets fairly fine and then blended them with melted coconut butter, coconut oil and maple syrup. The mix is fairly thick and I’ve added couple of tablespoons of almond milk to make it easier to blend. Spoon the mix onto the base layer, smooth out the top and pop it into freezer to set. It should take just over an hour. You can decorate your cake with some raw cacao nibs, flaked coconut, edible flowers or drizzle some melted chocolate over. I’ve decorated mine with some dried rose petals. Enjoy:)
- Crust layer:
- 150g walnuts (1½ cups)
- 8 dried figs
- 2tbsp raw cacao
- ½tsp cinnamon
- pinch of sea salt
- Beetroot layer:
- 300g raw beetroot, peeled and finely grated (2 cups)
- 200g coconut butter or creamed coconut (1 cup)
- 2tbsp coconut oil
- 2tbsp almond milk
- 2tbsp maple syrup
- Prepare 8" spring form round cake tin.
- Peel and finely grate beetroot and set aside.
- Place the walnuts into food processor, pulse few times until they broken down. Add figs, cacao, cinnamon and sea salt and blend until the mixture comes together. Spoon the mix into the cake tin, spread evenly onto the base and press tightly down. Place into a fridge.
- In a double boiler gently melt coconut butter with coconut oil. Leave to cool a little and place into food processor. Add beetroot, almond milk and maple syrup and blend until smooth. It will be a thick mix.
- Spoon onto the crust layer and smooth out the top.
- Place into a freezer for at least 1 hour to set.
- Once set, gently remove from the tin and place onto a serving dish.
- Decorate with your choice of toppings and serve.
- Slice the leftover cake and store in freezer. It's easier to slice the cake when slightly frozen.
- Enjoy!
Perfectly beautiful! Figs and beets (some of my favorites!) And my birthday is in a little over a month…I think I need this cake!
Thank you Rebecca! Same for me, figs and beets are ones of my favourites too:) Do let me know if you make it. x
Absolutely stunning to look at, and sounds delicious! Thank you for sharing such treasure!✨🌸🍃☀️🌸🍃
You’re so very welcome Barbara! Thank you for your lovely comment:)
This is crazy beautiful <3
Thank you Aimee! It tastes pretty good too, at least to me:)
Hana – Gorgeous! Is the coconut oil necessary? I try to avoid all processed oils if I can. Thank you!
Hi Jill, thank you! It should be ok to leave it out, the coconut butter would make it solid enough. Check out cold pressed raw coconut oil, that one is not processed. Hope you like it:)
I love how I’m always surprised when I come here. I’m a beet lover but you’re the champion of them all! Gorgeous.
Lynne, thank you so much! What a wonderful compliment! You’ve just made my day:) x
Looks stunning. How long does it take to prepare?
Thank you so much Myrthe! It won’t take long, if you’re organized I’d say about 30-40 minutes max and then at least an hour to set in freezer, longer in fridge.
I tried the recepy but was a little confused over the outcome of the beet root part- maybe its just me, maybe it is really extrem though… anyway other recepies i saw look better ! I like the pictures though…
Wondered if it would be ok to use the pre cooked organic version. Thought the taste may be subtler?
Hi Fiona, why not. I think it would work too, as long as it’s a plain cooked beetroot without any added flavours. You could also bake a beetroot, it might come out better than using the pre-cooked version.
What is the difference between coconut butter and coconut oil?
Here in New Zealand I can get coconut cold pressed oil, tinned coconut cream or milk. How is coconut butter packaged: tinned/refridgerated?
love-those-beetroots… Miranda
Hi Miranda, there’s big difference between the two. Coconut oil is the oil that’s been extracted from the coconut meat and coconut butter is made from coconut flesh that’s been ground into a paste. In the UK the coconut butter comes in a glass jar or as a block. Sometimes it’s also called creamed coconut (the one in block) or coconut manna (in a jar). You can easily make your own in food processor if you can’t find any in New Zealand. Hope this helps:)
Hi Hana,
Sounds and looks great and delicious! I’ll make it tomorrow. Can I keep it in the freezer for 2-3 weeks? Thank you!
Dora
Hi Dora, thank you so much for your lovely comment. Yes, you can. I tend to slice up the leftovers and store in freezer for few weeks without problems.