Beet-Choc Stacks

I love beetroot for its colour, it's fabulous nutrients, and the fact I can hide it in a chocolate cake. Beetroot is full of vitamin B and C, calcium, magnesium, phosphorus, zinc, fiber, folic acid, iron and is traditionally known as a blood cleanser. New research also states that the dietary nitrate in beetroot juice has a role in lowering blood pressure. Another reason to sneak this vegetable into your diet.



  • 1/2 cup Buckwheat flour
  • 1 1/4 cup Almond flour
  • 3/4 cup cacao powder
  • 1 cup roasted beetroot pureed 
  • 3/4 cup coconut sugar
  • 3/4 cup almond milk (any nut milk is okay) 
  • 2 eggs lightly beaten (or 2 tbsp chia seeds soaked in 1/2 cup water)


Roasting the beetroot

  • Heat oven to 180C
  • Wrap each beetroot in aluminum foil
  • Bake for 90 minutes
  • Allow to cool in the wrapper
  • When required unwrap and rub the skin off the beetroot. You will definitely need to wash your hands throughly after cleaning, or wear gloves to avoid staining your hands.


  • Add all dry ingredients to a bowl and mix
  • Add in all wet ingredients and mix until combined
  • Pour into muffin trays for individual cakes
  • Bake in oven for 25 minutes at 180C or until firm
  • Allow to cool completely before slicing and stacking

 Once completely cooled, slice and layer them with Berry Chia Jam and Raw Sweet Cashew Cream!!

Decadent and delicious!