Nutrition Facts (Per 100g Serve)

2656 kJ

Energy

4.7 g

Protein

9.3 g

Carbs

30 g

Fat
Makes: 12 slices (one cake)
Difficulty: hard

Here’s a delicious Choc Beetroot Cake for all of our vegan friends

Raw, dairy free cake has never looked so good!

This week’s creation is a moist, no-bake treat loaded with hidden veggies and healthy goodness.

We’ve taken inspiration from a traditional red velvet cake to create our own vegan, macro friendly alternative that tastes just as good and looks even better!

Ingredients

For the base:

  • 2 scoops (60g) Bulk Nutrients Earth Protein in Chocolate
  • 1 beetroot
  • 1 carrot
  • 1/4 cup cacao butter – melted
  • 1/4 cup macadamia oil, almond oil or coconut oil
  • 1/2 cup no added sugar maple syrup
  • 1 cup almonds
  • 1 cup desiccated coconut
  • 1/3 cup currents
  • 1/2 cup cocoa powder
  • 8 medjool dates
  • 1 tablespoon psyllium husk
  • 1 tablespoon coconut sugar
  • Pinch of salt

For the creamy layer:

  • 75g cacao butter – melted
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon no added sugar maple syrup
  • 1 can coconut cream – thick component
  • 3 tablespoons coconut oil

For the chocolate topping:

  • 75g cacao butter – melted
  • 1/2 cup cashew nuts
  • 1/2 cup no added sugar maple syrup
  • 1/2 cup cacao powder
  • 1/2 cup water
  • Pinch of salt

Directions

  1. To make the base: Line a standard 8 x 8 inch cake tin with baking paper and set aside.
  2. Grate carrot and beetroot in a food processor.
  3. Add almonds and coconut and blend until well combined.
  4. Add all other ingredients and blend well.
  5. Stir by hand in needed. Taste and if it requires more salt or sweetness add additional ingredients.
  6. Press mixture into the cake tin and set aside.
  7. To make the creamy layer: Combine all creamy layer ingredients in a processor and blend until smooth. Taste and sweeten if required.
  8. Pour over the base.
  9. Set in the fridge for two hours before making the chocolate topping.
  10. While this sets, cover the cashews for the chocolate topping with melted cacao butter and maple syrup to soften.
  11. To make the chocolate topping: Place all topping ingredients in a blender (except the water) and process until smooth.
  12. Pour in the water, this will loosen the mixture.
  13. Pour chocolate mixture over the creamy layer.
  14. Return back to fridge to set overnight.
  15. Remove from the fridge and slice with a hot, sharp knife.
  16. Drizzle with optional toppings if desired.

*Optional toppings: Chocolate drizzle, coconut, blueberries and raspberries

Nutrition Panel

Per Serve Per 100g
Energy (kJ) 2656 2656
Protein (g) 4.7 4.7
Carbs (g) 9.3 9.3
Fats (g) 30 30
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Nicole Frain

Nicole Frain

Nicole works for Bulk Nutrients in Customer Service, Research and Development and is our On Site Recipe Creator!

Nicole’s experience in ‘healthier’ cooking comes from her CleanTreats page which she founded late 2013 and has grown her audience organically. Nicole has been one of our sponsored athletes for some time with her involvement in Fitness Model and Bikini competitions and CleanTreats.

Nicole has an ongoing passion for the Health and Fitness industry, dedicated to expanding her knowledge in ongoing supplements, her own health, fitness and balanced lifestyle as well as holding her Personal Training certificate so she can help others reach their own goals.

Nicole’s favourite Bulk Nutrients products include the Cinnamon Protein Pancakes, Micellar Casein to make yoghurt mousse and the Mug Cake for guilt free treats!