Chocolate, Avocado & Beetroot Cake


Now don’t make that face!…. I’ve just had some and surprisingly it’s delicious! To be quite honest I didn’t have much faith either, how can beetroot, chocolate and avocado taste amazing together? Somehow they do and now I feel even better knowing that I ate a slice of something a little healthier than just a usual chocolate cake.

I spent my morning searching for recipes that used ingredients that everyone can get hold of but every recipe I came across seemed to have something that is probably only available in Mongolia or somewhere… So I kind of made my own recipe and I tell ya’ it’s a bloody good! (Not to toot my own horn). Here it is, for your crazy and adventurous taste buds to delve into! Enjoy x

cake feature 1

-This recipe can also be adjusted to be gluten-free very easily-




  • 85 grams milk chocolate
  • 3 medium eggs
  • 300 grams of brown sugar
  • 200 ml olive or sunflower oil
  • 250 grams of pre cooked beetroots
  • 1/2 ripe avocado (keep the other half for the icing)
  • 1 teaspoon vanilla extract (or 1tbsp vanilla essence)
  • 30 grams cocoa  powder (you choose)
  • 200 grams plain flour
  • 1 1/2 teaspoon baking powder
  • pinch of salt



  1. Pre-heat oven to 180 degrees celsius.
  2. Grab 2 cake tins and lightly grease them and line with baking paper.
  3. Blend the cooked beetroots and avocado until slightly smooth but still some ‘chunks’ remaining.
  4. Melt the chocolate (85 grams) by placing the chopped chocolate in a bowl and microwave on low for 1 minute until or until the chocolate has just melted. Keep stirring until all the chocolate is melted
  5. In a separate bowl, whisk together the eggs, sugar and oil.
  6. Slowly add the cooked beet avocado puree, the melted chocolate and vanilla into the egg mixture.
  7. Beat just until combined. Don’t over work it.
  8. Sift the cocoa powder, plain flour, baking soda and salt to the beet/avocado batter.
  9. Fold just until everything is combined. Don’t over mix the batter.
  10. Pour the cake batter into the prepared cake tin.
  11. Bake for approximately 50 minutes (keep checking after 50 minutes) and it will be done when a fork or a skewer comes out clean.
  12. Remove from oven and leave to cool completely.


not decor




1 ripe avocado plus other half of the other avocado

30 grams cocoa powder

1/2 teaspoon vanilla extract

3 tablespoons maple syrup

Something to decorate. I used dried fruits and nuts.



  1. Place all the ingredients in a food processor and blend together.
  2. pPlace 1/3 of the mixture on one of the cakes and then add the remaining cake on top (forming a sandwich)
  3. Then use the remaining 2/3 of the icing on top of the other cake.
  4. Decorate with nuts and dried fruit.






2 Comments Add yours

  1. This looks so nice!!


  2. Linn says:

    Wow. This cake looks delicious and now I really want to try it out myself. Your pictures made this blog post even more fun to read. Keep up the good work!

    Liked by 1 person

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