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!
Rebecca @ Strength and Sunshine says
April 26, 2016 at 10:03 pmPerfectly beautiful! Figs and beets (some of my favorites!) And my birthday is in a little over a month…I think I need this cake!
Hana says
April 27, 2016 at 10:12 amThank you Rebecca! Same for me, figs and beets are ones of my favourites too:) Do let me know if you make it. x
Barbara says
April 27, 2016 at 7:21 amAbsolutely stunning to look at, and sounds delicious! Thank you for sharing such treasure!✨🌸🍃☀️🌸🍃
Hana says
April 27, 2016 at 10:15 amYou’re so very welcome Barbara! Thank you for your lovely comment:)
Aimee says
April 27, 2016 at 7:36 pmThis is crazy beautiful <3
Hana says
April 27, 2016 at 8:04 pmThank you Aimee! It tastes pretty good too, at least to me:)
Jill says
April 28, 2016 at 2:23 amHana – Gorgeous! Is the coconut oil necessary? I try to avoid all processed oils if I can. Thank you!
Hana says
April 28, 2016 at 10:06 amHi 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:)
Lynne says
April 29, 2016 at 10:37 pmI love how I’m always surprised when I come here. I’m a beet lover but you’re the champion of them all! Gorgeous.
Hana says
April 30, 2016 at 10:40 amLynne, thank you so much! What a wonderful compliment! You’ve just made my day:) x
Myrthe says
October 13, 2016 at 8:10 pmLooks stunning. How long does it take to prepare?
Hana says
October 13, 2016 at 10:04 pmThank 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.
Rabea says
June 16, 2017 at 3:50 pmI 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…
Fiona says
August 25, 2017 at 10:41 pmWondered if it would be ok to use the pre cooked organic version. Thought the taste may be subtler?
Hana says
August 27, 2017 at 9:58 pmHi 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.
Miranda says
September 3, 2017 at 7:52 amWhat 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
Hana says
September 3, 2017 at 9:53 pmHi 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:)
Dora Kiss says
January 29, 2018 at 9:46 pmHi 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
Hana says
January 29, 2018 at 9:54 pmHi 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.
Roberta Zdanaviciene says
June 24, 2018 at 10:01 amHello,
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
Hana says
June 30, 2018 at 7:46 pmHi Roberta, thank you so much for your lovely comment, so happy to have you here. Hope you enjoy making this cake :)