This Chocolate Cake Is Seriously Delicious (Thanks To A Super Surprising Ingredient!)

You'll never guess what it is!

Image: Jacqueline Alwill,

When you think of beetroots, we bet decadent chocolate desserts don’t immediately come to mind. But, this good-for-you recipe from nutritionist Jacqueline Alwill proves that this humble root vegetable—which is rich in health-boosting antioxidants and nutrients—can be used to cut back on added sugars and fat.

This cake is ON.THE.MONEY when it comes to nutrition, flavour and we’ve avoided adding sugars by utilising the sweetness of beetroot and dates. I’ve fed this one to little and big people alike and across the board, it’s been given a double thumbs up so now it’s your turn for taste. Enjoy! – Jacqueline Alwill,

Chocolate Beet Cake

chocolate beetroot cake, vegan recipes, dessert
Image: Jacqueline Alwill,


Makes one large cake

For the cake:
360g Well Naturally Rich Dark Chocolate
2/3 cup coconut oil, melted
1 cup dates, pitted
4 eggs, lightly beaten
2 teaspoons vanilla essence
1 1/2 teaspoons baking powder
Pinch salt
150g almond meal
250g beetroot, peeled and grated
For the ganache:
200g Well Naturally Rich Dark Chocolate, chopped into small pieces
400g coconut cream


  1. Preheat oven to 180 celsius and line spring form cake tin with baking paper. Grease the base and sides with coconut oil.
  2. To melt the chocolate heat a saucepan full of water until gently simmering and place a stainless steel mixing bowl on top. Break up the chocolate into pieces and place in a bowl. Allow to slowly melt, stirring occasionally and ensuring the heat does not get too high. It should take around 10 minutes to melt completely.
  3. While the chocolate is melting combine the coconut oil, dates, eggs, vanilla, baking powder and salt in a large mixing bowl. Mix well. Gently stir through the almond meal and grated beetroot. Using a spatula pour the melted chocolate into the batter and stir to combine.
  4. Pour into the lined cake tin and bake for 45-55 min on the bottom rack of the oven. While the cake is baking you can make the ganache. In a medium saucepan heat the coconut cream gently until just boiling. Remove from the heat and slowly whisk in the chocolate pieces until melted and smooth.
  5. Remove the cake from the oven and allow to sit for 20 minutes before transferring to a wire rack with a lined baking tray underneath. Once the cake has cooled use a spatula to spread the ganache over the top of the cake.

Want more desserts with hidden vegetables? Check out these seven recipes courtesy of some of our favourite food bloggers. 

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Jacqueline Alwill
Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline believes that living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. Jacqueline has always loved food, it started young and the passion hasn’t dimmed. She wanted to teach people to have a similar love for their health and nutrition, which is where The Brown Paper Bag has grown from. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag, at home or as you leave her nutrition practice because good health and good food is about sharing it with those around you. Brown Paper Bag is now one of the most in demand Sydney wholefoods catering services with the who’s who of the corporate, fashion and media industry. But the sharing doesn’t just stop there, Jacqueline has a regular health blog on RUSSH magazine and regularly provides her nutritional opinion on news such as The Project, Sky Business, Dolly Magazineetc. Jacqueline is currently busy working on her ambassador roles with the Bioglan Superfoods Program and five:am, healthy breakfast range assisting with nutritional info, recipes and expert opinion. Away from the kitchen, Jacqueline is an avid runner and a bit of a marathon junkie.