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Double Choc, Espresso and Beetroot Cake

Serves: 8

Sweetness, saltiness and earthiness combine in this decadent double chocolate, espresso and beetroot cake. Gluten free. Guilt free. And secretly good for you.

Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Store: In an airtight container in the refrigerator for 3 days (if it’ll last that long).


For the Cake

  • ¼ cup espresso
  • ¼ cup coconut oil, melted
  • 200g raw beetroot*, peeled and roughly chopped
  • ¾ cup nut milk**
  • 1 cup coconut sugar
  • 1 cup of Pana Organic 100% Cacao Powder
  • ½ tsp salt
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1¼ cups plain GF flour mix***
  • 1/2 cup of Pana Organic Dark Choc Buttons or the Pana Organic Seventy % Dark Chocolate, roughly chopped

Chocolate Ganache

  • 100g of Pana Organic Dark Choc Buttons or the Pana Organic Seventy % Dark Chocolate, roughly chopped.
  • 1/3 cup full fat coconut milk
  • Pinch of Salt


For the Cake

  1. Preheat the oven to 160° C (fan forced) and line an 8” round cake tin with baking paper.
  2. Place beetroot, espresso, coconut oil and nut milk in a blender and blend until smooth. Transfer mixture to a large bowl. 
  3. In a separate bowl, sift together sugar, cocoa powder, salt, baking powder, baking soda and flour.
  4. Gently fold dry ingredients into the wet ingredients.
  5. Once the mixture is smooth, stir in choc buttons.
  6. Transfer batter into the prepared baking tin and bake for about 45-50 minutes or until a skewer inserted into the middle comes out clean.
  7. Allow the cake to cool down completely after baking and before icing.

Chocolate Ganache

  • Heat coconut milk in a small pot until it begins to bubble. 
  • Add choc buttons and sea salt flakes to a glass bowl. Pour over hot coconut milk and stir until smooth and glossy. Allow to cool slightly before pouring over the cake.
  • Decorate with a dusting of 100% Cacao Powder, chocolate shavings or with fresh raspberries.


*Approx. 2 small beetroots

** Any non-dairy / plant based milk will work here.

***Make sure GF flour contains a mix of flours and starches (such as rice flour, potato or tapioca starch) to ensure the cake has a spongy, fluffy texture.)

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