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Dark Chocolate Style Beet Cake with Coconut Fudge Frosting


0 minutes

The perfect way to sneak a couple extra veggies into your day.

Ingredients & Directions


  • For Cake:
  • 4 cups
    almond flour
  • 1 tsp
    baking soda
  • 1⁄2 tsp
    fine grain sea salt
  • 2 tbsps
    unsweetened cocoa powder
  • 1⁄2 cup
    coconut oil
  • 3 oz
    LILY'S 55% Dark Chocolate Style Baking Chips, melted
  • 1 1⁄4 cup
    beets, boiled until soft, skin removed and diced
  • 3
    large eggs, lightly beaten
  • 1 tbsp
    cider vinegar
  • 2 tbsps
    fresh lemon juice
  • 1 tbsp
    vanilla extract
  • For Frosting:
  • 8 oz
    LILY'S 55% Dark Chocolate Style Sweets Baking Chips
  • 1⁄2 cup
    coconut oil
  • 1 cup
    coconut butter
  • 1⁄2 cup
    coconut milk (or almond milk)
  • 1⁄2 cup
    unsweetened shredded coconut
  • 2 tbsps
    freeze-dried raspberries, crushed to powder


Equipment Needed 
saucepan saucepan
 stovetop stovetop
 mixer mixer
 refrigerator refrigerator
 oven oven
 parchment paper parchment paper
 9 inch or (2) 6 inch cake pans 9 inch or (2) 6 inch cake pans
 large bowl large bowl
 food processor food processor

First, prepare the frosting: in a small, heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly.


Remove the pan from the heat as soon as the mixture is melted and smooth.


Transfer the mixture to the bowl of an electric mixer and beat in the coconut butter and milk until a thick, smooth frosting forms.


For a fluffy frosting, refrigerate the frosting for 8 hours, then bring to room temperature and beat with an electric mixer until a creamy, spreadable frosting forms.


Now, prepare the cake: preheat the oven to 350°F.


Line a 9”-inch or two 6”-inch cake pans with parchment paper rounds, then generously grease the sides of the pan with coconut oil. Set aside.


In a large bowl, mix together the almond flour, baking soda, salt and cacao powder.


In the bowl of a food processor fitted with the metal blade attachment, puree the diced beets, melted chocolate and coconut oil until smooth.


Add the eggs and continue to blend. Add the vinegar, lemon juice and vanilla and blend until combined completely.


Pour the beet mixture into the dry ingredients and mix with a spatula until a batter forms.


Transfer the batter to the prepared pans and bake for 30-40 minutes, or until a skewer inserted into the center of the cake comes out clean.


Cool the cake in the pan for 5-10 minutes, then invert the cake onto a cooling rack and allow to cool completely.


To assemble the cake: slice the cake horizontally in half using a serrated knife to create two cake rounds. (If you baked the cake in two 6”-inch pans, you can skip this step.)


Place one round on a plate and top with half of the frosting, spreading evenly.


Place the second cake round atop the iced round, lining up the sides of the cake so the rounds stack.


Top the second round with the remaining frosting, spreading evenly over the top and down the sides of the cake with a spatula.


Sprinkle the top of the cake with unsweetened coconut and freeze-dried raspberries.


Store the assembled cake in the refrigerator.