Beetroot & Coconut Chocolate Cake
Recipe type: desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
a dairy free cake made with beetroot also contains a peanut butter-cream
  • *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.
Recipe by Mummy Mishaps at