Chocolate Beetroot Cake with Raspberry Whipped Cream

Based on Taesha Butler's recipe in The Natural Nurturer.

Ingredients

Makes 12 servings

  • 2 large eggs
  • 340g cooked, peeled beetroot (about 1.5 cups pureed)
  • 1/2 cup avocado oil or melted coconut oil
  • 1 cup coconut sugar or other granulated sweetener
  • 2 tsp vanilla extract
  • 1/2 cup maple syrup or honey
  • 1/2 cup plain Greek yogurt (or unsweetened non-dairy alternative)
  • 2 cups white whole wheat flour (or all-purpose or whole wheat)
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup mini chocolate chips (optional)
  • 500ml cold whipping cream
  • 1 tsp vanilla extract
  • 60ml maple syrup, adjust to taste
  • 125g fresh raspberries, plus extra for garnish

Cake

  1. Preheat oven to 180°C / 350°F. Line two 23cm (9-inch) round cake pans with parchment paper or grease generously.
  2. Combine the beetroot, eggs, oil, maple syrup, coconut sugar, yogurt, and vanilla in a blender. Blend until the beetroot is completely pureed and smooth.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Pour the blended mixture into the dry ingredients and stir with a spatula until just combined. Fold in the chocolate chips if using.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 30 minutes or until a toothpick inserted in the centre comes out clean.
  7. Allow cakes to cool completely in the pans before turning out and frosting.

Raspberry Whipped Cream

  1. Add the cold whipping cream, vanilla, and maple syrup to a mixing bowl. For best results, chill the bowl in the freezer for 15 minutes before whipping. Whip until soft peaks form.
  2. In a separate bowl, mash the raspberries with a fork until mostly smooth.
  3. Add the mashed raspberries to the whipped cream and continue whipping until stiff peaks form and the mixture is thick and holds its shape.

Assembly

  1. Once the cakes are completely cooled, spread the raspberry whipped cream between the layers and over the top. Garnish with fresh raspberries and extra chocolate chips if desired.