Flourless Beet Chocolate Cake

By Eat More Chocolate Team      

April 21, 2015

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A healthy, satisfying alternative to your traditional chocolate cake.



Shred the beets (I used a food processor). Simmer on the stove, covered, until tender.. about 20 minutes. You won't need to add liquid.. the beets have enough.

In another bowl, combine melted coconut oil, and all other ingredients, stir.

When beets are done, transfer to food processor, puree, add the bowl of remaining ingredients, blend a bit more, scraping if needed.

Pour into greased (grease it better than I did) and maybe dusted with cocoa powder- cake pan. I used a 9 inch (I think.. I finger measured). You can use muffin tins too. It was thinner than I had planned. Next time I will double the recipe, or use a smaller/deeper dish.

Bake @ 350 for about 10 minutes. No, really. I looked in and the cake had a volcano growth on one side.. it was done. My oven runs hot.. and it will depend on your pan.. but start checking at 10 minutes.

Chocolate Icing

Whip the ingredients together in a food processor. Then pour into a bowl, and chilled so the coconut oil would harden a bit, making an icing consistency.


Once cake is cool, ice, top with whatever you want (I did strawberries and coconut) and chill until ready to serve.


1-2 oz. melted Dark Chocolate or about 1/2 C Cocoa powder

6 Tbs Coconut Oil

3/4 Tbs Vanilla

1/2 tsp dried Stevia

2-3 Good squirts Agave

3 Beets, medium, shredded

3-4 eggs

pinch of salt

pinch of cayenne (yeah baby)

Chocolate Icing

1 Tbs Cocoa powder

3 Tbs Coconut oil

1 tsp Vanilla