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Beetroot are one of the vegetables I hold pretty close to my heart. Probably since the early days when I obsessed over beetroot in can (so sweet!), but naturally, as with all things in food it seems I have evolved to love them just as they are rich from the soil, grated into salads, cooked and used in salads, blended into juices and smoothies or in this cake to provide a super rich deliciously wholesome flavour and nutrition punch to this decadent CHOCOLATE BEET CAKE.



This cake is ON.THE.MONEY when it comes to nutrition, flavour and we’ve avoided adding sugars by utilising the sweetness of beetroot and dates, and enjoying the delicious naturally sweetened (with stevia) chocolate by Well Naturally No Sugar Added Chocolate. I’ve fed this one to little and big people alike and across the board it’s been given a double thumbs up so now it’s your turn for taste. Enjoy…¬†WN JALWILL BEET CHOC CAKE ING LSLR - 1


Gluten free: Dairy free: Refined sugar free

Makes one large cake

For the cake
360g Well Naturally No Sugar Added Chocolate Rich Dark
2/3 cup coconut oil, melted
1 cup dates, pitted
4 eggs, lightly beaten
2 teaspoons vanilla essence
1 1/2 teaspoons baking powder
Pinch of salt
150g almond meal
250g beetroot, peeled and grated

For the ganache
200g Well Naturally No Sugar Added Chocolate Rich Dark, chopped into small pieces
400g coconut cream

1. Preheat oven to 180 Celsius and line a spring form cake tin with baking paper. Grease the base and sides with coconut oil.
2. To melt the chocolate, heat a saucepan full of water until gently simmering and place a stainless steel mixing bowl on top. Break up the chocolate into pieces and place in bowl. Allow to slowly melt, stirring occasionally and ensuring the heat does not get too high. It should take around 10 minutes to melt completely.
3. While the chocolate is melting, combine the coconut oil, dates, eggs, vanilla, baking powder and salt in a large mixing bowl. Mix well. Gently stir through the almond meal and grated beetroot. Using a spatula, pour the melted chocolate into the batter and stir to combine.
4. Pour into the lined cake tin and bake for 45-55 minutes on the bottom rack of the oven.
5. While the cake is baking, make the ganache. In a medium saucepan heat the coconut cream gently until just boiling. Remove from the heat and slowly whisk in the chocolate pieces until melted and smooth.
6. Remove the cake from the oven and allow to sit for 20 minutes before transferring to a wire rack with a lined baking tray underneath. Once the cake has cooled use a spatula to spread the ganache over the top of the cake.


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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