Cakes/ Lovechocolate

Simple Chocolate Beetroot Cake that will make your day (Dairy free)

Bizcocho_Chocolate_Remolacha-36Of course, it will make your day, who wouldn´t make it with a good piece of chocolate cake? But if in addition to that I tell you that it is super simple to prepare, healthy, with organic products and suitable for lactose intolerant what do you say? Besides, I know you’re you are curious to know about the beetroot and how did I used it in this cake. Well, you must keep reading !! 😉

Bizcocho_Chocolate_Remolacha-37Here we are again with a recipe of those I love so much, simple and healthy. It seems that lately all are with vegetables, right? Last week I posted the cake with zucchini and now it’s the beetroot. Wait, is beetroot a vegetable? I think it’s tuber, right? Well, whatever. The point is that it is quite a revelation and combined with the chocolate tastes simply great!!


Bizcocho_Chocolate_Remolacha-12I used a very intense and dark chocolate for the cake, of 82% cocoa because I love dark chocolate. Also, because it is important to contrast the sweetness of the beetroot with something bitter and intense. And let me tell you that I’ve nailed it!!! If you do not like chocolate so bitter you can try one of a lower percentage of cocoa and tell me how it is.

Bizcocho_Chocolate_Remolacha-14Do you know why I really wanted to make the photos and post this post? Because I must explain some of my adventures in photography. I have been doing photography exercises that explains the great photographer Franco Fontana in his book “Creative Photography”. By the way, a read very advisable for all photography fans.

Bizcocho_Chocolate_Remolacha-23In the first exercise, he teaches you to highlight the importance of colour in photography and to seek contrasts. It cost me horrors to understand it, because it focuses everything in a very artistic and metaphorical way and I am a little bit dump for those things. But basically, the exercise was about going out with the camera and taking pictures where the red colour was the main element of the photograph but without being the “object” photographed. Basically, the rules are, photographs where after you cover or remove the red element are flat and boring.


Bizcocho_Chocolate_Remolacha-39Well then, we went with an Italian friend of mine through the streets to get the art inside. It was not easy but in the end, we ended up with some very good photos and understanding the key to the exercise. And of course, with an obsession to identify red things in the streets that I do not think I can ever get out of my head, hahaha. And from there I got the inspiration for the photographs of this post and the magic touch of colour of the red dust.


Bizcocho_Chocolate_Remolacha-45I think these pictures show a good example of the exercise message. Contrast colours. They would be chromatic flat and boring if it were not for the touch of red. But the object photographed is not red, the object is the cake itself that loses its essence if it does not have this colour. So, I decide to give myself an approved since I do not think that Franco Fontana visits my blog to see my photos and give it to me 🙂

Bizcocho_Chocolate_Remolacha-46And by the way, there will be more exercises and more photographic odysseys. The next ones seem more complicated, but we will try. I’ll tell you about the interesting things I learn in future posts.

Chocolate Beetroot Cake

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Serves: 8 - 10
Cooking Time: 15 min. Total: 1h


  • CAKE:
  • 125 g whole spelt flour
  • 100 g brown sugar
  • 40 g cocoa powder
  • 1 tsp baking powder
  • 3 organic eggs
  • 1 pinch of salt
  • 450 g beetroot (cooked)
  • 100 g dark chocolate
  • 150 ml sunflower oil
  • 150 g dark chocolate
  • 4 Tbsp maple syrup
  • 1 Tbsp coconut oil
  • 50 ml almond milk
  • DECOR:
  • 2 tsp raspberry powder
  • 1 handful of chopped chocolate



Preheat the oven to 180 ° C. Grease a baking pan of about 20 cm in diameter.


Mix all the dry ingredients in a bowl.


In another bowl beat the eggs slightly. Add the grated beetroot. Melt the chocolate in the microwave or the water bath and incorporate the mixture with the eggs. Mix until combined.


Now incorporate all the dry ingredients by mixing just until there are no lumps of flour, do not overmix.


Pour the batter into the pan and bake for about 45 minutes. Remove from oven and allow to cool completely.


For the ganache, melt the chocolate, incorporate the maple syrup, coconut oil and almond milk. Mix until you have a shiny ganache. If it becomes too thick or forms a paste, put the mixture in a saucepan over low heat and continue stirring non-stop until it recovers the fluid texture and shiny.


Cover the cake with the ganache. Garnish with chopped chocolate and raspberry powder.


Sweet dreams,

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