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Raw Beetroot Cake with Walnut and Fig Crust (grain-free & vegan)

April 26, 2016 By Hana 27 Comments

Raw Beetroot Cake with Walnut and Fig Crust (grain-free & vegan)

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 Beetroot Cake with Walnut and Fig Crust (grain-free & vegan)

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:)

Raw Beetroot Cake with Walnut and Fig Crust (grain-free & vegan)Raw Beetroot Cake with Walnut and Fig Crust (grain-free & vegan)

Raw Beetroot Cake with Walnut and Fig Crust (grain-free & vegan)
 
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Author: Hana, Nirvana Cakery
Serves: 8" cake
Ingredients
  • Crust layer:
  • 150g walnuts (1½ cups)
  • 8 dried figs
  • 2tbsp raw cacao
  • ½tsp cinnamon
  • pinch of sea salt
  • zest of ½ orange (optional)

  • Beetroot layer:
  • 300g raw beetroot, peeled and finely grated (2 cups)
  • zest of ½ orange (optional)
  • 200g coconut butter or creamed coconut (1 cup)
  • 2tbsp coconut oil
  • 2tbsp almond milk
  • 2tbsp maple syrup
Instructions
  1. Prepare 8" spring form round cake tin.
  2. Peel and finely grate beetroot and set aside.
  3. Place the walnuts into food processor, pulse few times until they broken down. Add figs, cacao, cinnamon, sea salt and orange zest 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.
  4. In a double boiler gently melt coconut butter with coconut oil. Add beetroot, orange zest, almond milk and maple syrup and blend until smooth. It will be a thick mix.
  5. Spoon onto the crust layer and smooth out the top.
  6. Place into a freezer for at least 1 hour to set.
  7. Once set, gently remove from the tin and place onto a serving dish.
  8. Decorate with your choice of toppings and serve.
  9. Slice the leftover cake and store in freezer. It's easier to slice the cake when slightly frozen.
  10. Enjoy!
Notes
If the figs are too dry, soak them in some hot water for about 20 minutes to soften and drain well.
3.5.3251

Raw Beetroot Cake with Walnut and Fig Crust (grain-free & vegan)Raw Beetroot Cake with Walnut and Fig Crust (grain-free & vegan)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Grain free, Vegan

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Comments

  1. Rebecca @ Strength and Sunshine says

    April 26, 2016 at 10:03 pm

    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!

    Reply
    • Hana says

      April 27, 2016 at 10:12 am

      Thank you Rebecca! Same for me, figs and beets are ones of my favourites too:) Do let me know if you make it. x

      Reply
  2. Barbara says

    April 27, 2016 at 7:21 am

    Absolutely stunning to look at, and sounds delicious! Thank you for sharing such treasure!✨🌸🍃☀️🌸🍃

    Reply
    • Hana says

      April 27, 2016 at 10:15 am

      You’re so very welcome Barbara! Thank you for your lovely comment:)

      Reply
  3. Aimee says

    April 27, 2016 at 7:36 pm

    This is crazy beautiful <3

    Reply
  4. Hana says

    April 27, 2016 at 8:04 pm

    Thank you Aimee! It tastes pretty good too, at least to me:)

    Reply
  5. Jill says

    April 28, 2016 at 2:23 am

    Hana – Gorgeous! Is the coconut oil necessary? I try to avoid all processed oils if I can. Thank you!

    Reply
    • Hana says

      April 28, 2016 at 10:06 am

      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:)

      Reply
  6. Lynne says

    April 29, 2016 at 10:37 pm

    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.

    Reply
    • Hana says

      April 30, 2016 at 10:40 am

      Lynne, thank you so much! What a wonderful compliment! You’ve just made my day:) x

      Reply
  7. Myrthe says

    October 13, 2016 at 8:10 pm

    Looks stunning. How long does it take to prepare?

    Reply
    • Hana says

      October 13, 2016 at 10:04 pm

      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.

      Reply
  8. Rabea says

    June 16, 2017 at 3:50 pm

    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…

    Reply
  9. Fiona says

    August 25, 2017 at 10:41 pm

    Wondered if it would be ok to use the pre cooked organic version. Thought the taste may be subtler?

    Reply
    • Hana says

      August 27, 2017 at 9:58 pm

      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.

      Reply
  10. Miranda says

    September 3, 2017 at 7:52 am

    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

    Reply
    • Hana says

      September 3, 2017 at 9:53 pm

      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:)

      Reply
  11. Dora Kiss says

    January 29, 2018 at 9:46 pm

    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

    Reply
    • Hana says

      January 29, 2018 at 9:54 pm

      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.

      Reply
  12. Roberta Zdanaviciene says

    June 24, 2018 at 10:01 am

    Hello,
    I am generally from Lithuania
    It’s amazing look cake .
    I am new in raw making cakes
    But I love it!!!
    So I will make it today :)
    Biggest regards
    Roberta

    Reply
    • Hana says

      June 30, 2018 at 7:46 pm

      Hi Roberta, thank you so much for your lovely comment, so happy to have you here. Hope you enjoy making this cake :)

      Reply
  13. Miemie says

    May 16, 2020 at 2:36 am

    I just tried this cake. The beetroot part came out very watery and wouldn’t set. We ended up making ice cream lollies with the mix in the end as it’s very tasty!

    Was I meant perhaps to pour off the juice from the grated beetroot? Could that be why?

    What else can I try to make a top liquid mix set when baking vegan and raw?

    Thanks!
    Miemie

    Reply
    • Hana says

      May 16, 2020 at 12:41 pm

      Hi Miemie, that is odd that it didn’t set. I did use all the beetroots including any juice. Did you use coconut butter? This amount is sufficient to set this cake as it doesn’t really have that much liquid. You can also set raw cakes with cacao butter or coconut oil but in here I think coconut butter is the tastiest. Glad that at least the lollies were nice :) I have another Chocolate Beet Cheesecake on the blog you could try if you like beetroot.

      Reply
  14. Memilia says

    May 17, 2020 at 5:12 pm

    Hello Hana!
    This recipe is stunning! I will definitely make it!
    I was just wandering how many inches was the tin you used it? Not sure it will fit mine

    Thanks a lot!
    Memilia

    Reply
    • Hana says

      May 18, 2020 at 8:40 pm

      Hi Memilia, thank you. I’ve used 8″ round cake tin with a removable base for this cake. You can use one smaller if you don’t have this size. Hope you like it :)

      Reply
  15. Iryna says

    May 22, 2020 at 11:38 am

    With coconut cream it just doesn’t work! just threw the whole filling, because coconut cream from fresh beets curled and became waterly. maybe it really works only with coconut butter…

    Reply
    • Hana says

      May 22, 2020 at 12:56 pm

      Hi Iryna, the recipe doesn’t say to use coconut cream, of course, that wouldn’t work! It says coconut butter or creamed coconut (they’re both the same thing, creamed coconut comes in bar and coconut butter in jar. I’m sorry you’ve misread the ingredients instructions.

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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