Beetroot & Avocado Chocolate Cake

Serves - 10+


For the cake:

250g wholemeal self raising flour

2 tsp baking powder

2 tsp bicarbonate of soda

splash of apple cider vinegar

6 tbsp cocoa powder

to pack of cooked beetroot

3/4 cup of any liquid sweetener (agave syrup/honey/maple syrup/carob syrup/date syrup)

1 whole mashed avocado

2 tbsp coconut oil

splash of vanilla extract

For the frosting:

1 whole avocado

3 tbsp coconut oil

1/2 cup any liquid sweetener (as previously listed)

1 tsp vanilla essence

4 tbsp cocoa powder


  1. Preheat oven to 180°C and grease 2 round cake baking trays with coconut oil
  2. Mix all dry ingredients into a bowl (excluding the bicarbonate of soda, baking powder and apple cinder vinegar)
  3. Blend avocado and beetroot in a food processor then add the remaining cake ingredients in the ingredients list
  4. Add the wet mixture to the dry ingredients then add the bicarbonate of soda, baking powder and apple cider vinegar and mix until well combined
  5. Place in the oven for 1 hour or until a skewer has been inserted and only a few crumbs show
  6. Leave to cool fully


For the Frosting

  1. Blend all of the frosting ingredients in a food processor until completely smooth and taste, add more sweetener if needed.
  2. Spread evenly over the cake and watch you children eating avocado and beetroot!


Nutritional information per 150g serving

Energy Kcal                            391Kcal

Energy KJ                                1640KJ

Fat                                            15g

Of which saturates                8.1g

Carbohydrates                       55g

Of which sugars                     37g

Fibre                                        3.3g

Protein                                   7.6g

Salt                                          1.1g

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