Beetroot, Coconut & Chocolate Cake with a Chocolate & Peanut Butter Cream (Dairy Free) (GBBO #week8)

Woah slow down it is week 8 of the GBBO show which means that sadly our time as Great Blogger Bake Off people is coming to an end *sighs*. Still, tonight’s show was the quarter final and was all about:

*Signature (Loaves): a loaf that does not use traditional wheat flours, instead they must use flours such as Spelt, Rye, Potato or Tapioca
*Technical (Dacquoise) : which consists of 3 layers; coiled meringue, coffee custard and a hazelnut praline top
*Showstopper (Novelty Vegetable Cake) : which must be dairy free

I liked the look of Becca’s mashed potato foccocia and well done to Christine for her GF loaf with all that crust. Those novelty cakes all looked amazing, didnt they?  I also loved the look of that marshmallow fondant – all gloopy and soft mmmmm. I am sorry that Christine left but I think it was her time.

Sooooo, onto my bake!!

I decided to make some vegetable based cakes – as we are making bakes inspired by the show my bake is dairy free but is not novelty shaped – well maybe it is…… as a chocolate sponge cake *boom boom* ! I actually got caried away and made two bakes this week, a Parsnip and Peanut Butter Loaf Cake, which I will blog about at the end of the week, and this one a Beetroot, Coconut & Chocolate Cake with a peanut-butter cream.

I really liked the flavour of this cake. The addition of beetroot added a lovely moistness and fudge like texture to the sponge and also gave it a red hue which looked pretty. I also added some dessicated coconut to add some furrther texture and to help soak up all that beetroot. The buttercream was also dairy free, I just mixed some peanut butter, icing sugar and dairy free chocolate together and that was it! Some family members tried this over the weekend and although I informed them that it was dairy free, I did not confess to the beetroot! But they ate it and said it tasted nice – personally, I think it is nicer than ‘nice’ it is delicious in fact!beetcakebadge

5.0 from 3 reviews
Beetroot & Coconut Chocolate Cake
Prep time
Cook time
Total time
a dairy free cake made with beetroot also contains a peanut butter-cream
Recipe type: desserts
Serves: 10
  • *For The Cake*
  • 175g self raising flour
  • 200g dairy free spread - I used Flora Cuisine (the bottle one as its a liquid )
  • 200g caster sugar
  • 200g cooked beetroot
  • 3 eggs
  • 25g cocoa powder
  • 2 tbsp dessicated coconut
  • *For The Buttercream*
  • 50g dairy free chocolate
  • 1 tbsp icing sugar
  • 2 tbsp peanut butter
  • *For The Topping*
  • 100g dairy free chocolate
  1. *For The Cake*
  2. Preheat the oven to 180oC / 160oC (fan)
  3. Grease and line 2 baking tins - I used 8 inch ones
  4. Place the beetroot and dairy free baking liquid into a blender and blitz to make a smooth pink sauce
  5. Pour into a mixing bowl and add your sugar and mix for a couple of minutes
  6. Add the eggs, flour, coconut and cocoa powder and mix until combined
  7. Divide between the two tins and cook in the oven for about 25 minutes until cooked all the way through
  8. *To Make The (Non) Buttercream*
  9. Melt the chocolate by placing it into a bowl (I placed all the chocolate including the amount needed for topping the cake with) over a pan of water and gently heat until the chocolate has melted and turn off the heat.
  10. Decant approx 50g (50ml?) and keep the remaining chocolate in the bowl over the pan of water to use to decorate the cake with once it is cooked and cooled down.
  11. Beat the peanut butter and icing sugar together to make a paste and then pour in the cooled chocolate and beat together to make a frosting
  12. Cover with cling film until you are ready to use it - no need to place in the fridge unless you are not using it very soon.
  13. Once your sponges have been cooled completely, sandwich together with the peanut butter-cream.
  14. Then pour the melted chocolate onto the top of the cake and spread evenly over it. Leave to cool and set before serving.

beetcakewholebeetcakestyledbeetcake1 beetcakeslice

Now it is your turn to show us your bakes !!

Get ready, on your blogs……….annnnnnd BAKE!!

mummy mishaps


**all recipes must be a new post and not an old one linked up
**all recipes must fit the themes set by that week’s Great British Bake Off episode
**all entries must carry the GBBO badge (designed by Annie – thank you)
**all entries must also carry a link to Helen and myself please and
**all entries must be linked up on either mine or Helen Hollywood’s blog by 8pm each Sunday night (click on our GBBO badges to find the linky posts) >>To co-incide with the linky and TV show finale, Helen Hollywood and myself, Jenny Berry, will be hosting a fabulous give away with some baking goodies. We hope the bloggers who take part in the begining will still be around to be entered into this!! One condition to be entered into the prize draw at the end of the linky (and TV show) is that each blogger must ensure they have linked up at least 6 GBBO blog posts – we want committment people!!! It will be a great prize too – it honestly is ! <<

Tasty Tuesdays on

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24 comments / Add your comment below

    1. thank you – i have been tryign to make an effort with my photos for this so I have been using my OH’s camera. your photos (and food) look great x x

  1. looks fab Jenny…I don’t admit to the beetroot until the cake has all gone & then I have great pleasure in announcing it! I love the addition of the peanut butter too..I’m guessing it’s crunchy? we only have smooth..the kids won’t eat crunchy!

  2. Oh wow this looks divine and I’m trying to cut down on dairy (have done with wheat too) so might make this with rice flour. So pretty! Thanks for linking up to #tastytuesdays!

  3. That looks so gooey and moist, and that icing is amazing. I never would have thought of using peanut butter to make a dairy free icing option. Yum. Beautiful pics too, love that coffee pot set.

  4. Would love to make a beetroot cake with chocolate of course not sure I can handle the beetroot though :/ yours looks fab. Over from honest mum (nutritious deliciousness) x

  5. I LOVE beetroot and chocolate, I wasn’t expecting to like it before I first tried it but they really do compliment eachother, don’t they? And I also love the idea of using peanut butter for the dairy-free frosting. Yum!

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