Raw Chocolate Beetroot Cake

Vegan | All natural ingredients Serves 12-16

Bioflex Chocolate Raw Beetroot Cake


For the base:

  • 2 scoops (60g) Bioflex Nutrition BioLife 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


  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

Nutritional Information

Per serve 100g (based off 12 slices per cake)

Energy (kJ): 2656 | Protein (g): 4.7 | Fat (g): 30g | Saturated Fat (g): 18.9 | Carbohydrates (g): 9.3 | Sugar (g): 7.4 | Sodium (mg): 70