Sticky beetroot-chocolate cake


Let’s celebrate that this is the first recipe on my website. Off course we cannot celebrate without cake! So my first recipe will be this delicious beetroot-chocolate cake. The cake is gluten and lactose free.


125 gr. 75% chocolate
75 gr. 85% chocolate
1 tablespoon cocoa powder
250 gr. raw beetroot
4 eggs
150 gr. brown caster sugar
120 gr. grounded almonds
1 teaspoon baking powder

Grease a (ideally 20cm) springform

Peel the beetroot and put them through a food processor to cut them very small.

Break the chocolate into small pieces and melt it Au bain-marie.

Separate the eggs, the yolks can be added to the beetroot while you have to keep the whites separate in a clean bowl.

Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

Whisk the egg whites until they are is stiff (you can invert the bowl without the whites falling out). Use a spatula to fold the egg whites into the beetroot mixture bit by bit. Add the mixture to the prepared cake tin and spread it out evenly.

Bake the cake for around 50 minutes on 180C/gas 4. When you prick a skewer through the cake and nothing sticks to the skewer, the cake is ready. Allow the cake to cool slightly before taking it out of the springform.

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