Chocolate Orange Beetroot Cake

As mentioned in a previous post or two, I am rather partial to a bit of baking!  My Instagram feed is literally full of baked goods and recently my attention was caught by a post by the wonderful @typeone_londoner (do follow her, she’s fab!) for a chocolate orange and beetroot cake.  I therefore went to my local wholefoods, stocked up on ingredients and went about giving it a go for myself.


I lined up all my ingredients and set about creating a masterpiece…

The instructions called for three separate mixtures to be made before combining them to make the final mix.


The mix looked and felt very much like a normal cake mix including flour and butter (both absent from this recipe).

I then popped it in the pre-heated oven and patiently waited.  Patience is very much a virtue with this one – it requires a full hour in the oven.

After an hour, I turned it out to cool and whilst this was happening, I made the icing and grated some decorative orange peel.


After waiting for it to completely cool, I drizzled with the icing, scattered the orange peel over the top and put the kettle on for an accompanying brew – I am English after all!

I am delighted to say that it was delicious (if I do say so myself!).  I also took it in to work and didn’t tell anyone what was in it – it was all hoovered up before lunch and everyone was beyond surprised when I told them of it’s low carb, low sugar contents!

Here is the recipe and method – give it a go and let me know how you get on!



3 x small steamed beetroots

1 tsp vanilla essence

3 tbsp full fat greek yoghurt

150g ground almonds

1 tsp bicarbonate of soda

1 pinch of salt

100g xylitol

50g raw cacao powder

2 eggs

75ml coconut oil

Zest of 1 orange


75g xylitol

Juice of 1/2 orange



  1. Pre-heat the oven to 175 degrees.
  2. Grease and line a loaf cake tin.
  3. Mix the beetroot, vanilla essence and yoghurt together in a blender until completely smooth.
  4. In a separate bowl, combine the almonds and bicarbonate of soda with a pinch of salt and the grated orange rind.
  5. In a third bowl, weigh out the xylitol, cacao, eggs and melted coconut oil, whizz together until completely combined.
  6. Add the dry ingredients to the chocolate mixture and mix until combined.
  7. Add the beetroot and yoghurt mixture to the bowl and combine until smooth and airy.
  8. Pour the mixture in to the loaf tin and put in the centre of the pre-heated oven for 1 hour.
  9. Remove the cake from the oven and turn out on to a cooling rack.
  10. To make the icing, whizz up the xylitol in a blender until it turns in to a powder resembling icing sugar.
  11. Add the juice of 1/2 an orange to the xylitol powder and top up with water until you have the desired consistency required for drizzling!
  12. Grate some shavings of orange peel for decoration.
  13. Once the cake is completely cool, pour the icing over the top and sprinkle with the orange peel.
  14. Stand back and admire your handiwork before making a cup of tea, cutting yourself a wedge, and enjoying a guilt free treat!



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