Coconut Covered, Beetroot & Chocolate Fudge Cake

This cake melts in your mouth, it's so deliciously rich and moist. You can't taste the beets, though they add an incredible texture to the cake, that is almost like a fondant pudding. The coconut cream as icing adds creamy freshness and the chips add a lovely crunch. If you're a chocolate lover, you're gonna want to try this recipe out for yourself... we promise you won't be disappointed.


Cake Ingredients:

220g plain flour

175g sugar

1 tsp bicarbonate

1 tsp baking powder

1/2 tsp salt

230ml dairy-free milk (I used soy)

80ml oil (I used sunflower)

2 tbsp vinegar

100g chocolate

4 tbsp cacao powder

1 cooked beetroot


2 tins coconut cream

1 tsp vanilla

2 tbsp icing sugar

Coconut Topping:

200g shredded coconut

2 tbsp leftover beetroot liquid

2 tbsp icing sugar


Chocolate Fudge Cake:

Preheat oven 180 degrees

Line a cake tin. I used a 9” by 9” one.

Peel the beetroot and place in a food processor or blender with the sunflower oil and blend until smooth. Take 2 tbsp from the mixture and place in a cup, set to one side.

Add the milk and vinegar to the food processor with beetroot mixture and blend until smooth.

Mix the flour, sugar, bicarbonate soda, baking powder, salt and cacao powder until fully incorporated.

Melt the chocolate either using a bain-marie method or microwave for 1 minute.

Stir the beetroot mixture from the food processor into the dry mixture and gently fold in the melted chocolate.

Transfer the mix to your cake tin and place into the oven for 35 to 40 minutes.

Remove the cake from the oven and allow to cool completely.

Coconut Cream:

Place the tins of coconut milk in the fridge overnight.

Place a mixing bowl and whisk in the fridge or freezer 1 hour before making the whipped cream.

Scoop out the solid coconut cream from the tin into the cold mixing bowl.

Keep the coconut liquid for another use, such as a smoothie, curry or stew.

Beat the coconut cream using the chilled whisk until stiff peaks form, this will take a couple of minutes.

Add the sugar and vanilla extract to coconut cream.

Beat for 1 minute and store in the fridge until the cake is cool enough to dress.

Once your cake is cooled, slice in half length-ways and smother about 1/3 of the coconut cream over the top of bottom half of the cake.

Place the top half of the cake on the cream layer and coat the entire cake with the coconut cream and smooth out with a cake spatula. If there’s any coconut cream leftover, it tastes great stirred into overnight oats, smoothies, or spooned on hot chocolates!

Pink Coconut Flakes:

Mix the coconut with the reserved beetroot and sunflower oil mixture until pink! I like to do this 1tsp at a time, to make sure everything is coated evenly and I reach my desired colour.

Add 2 tbsp icing sugar into the mix, this ensures that the coconut chips don’t soften too much from the beetroot liquid.

Sprinkle the coconut chips all over the cake, gently pressing them into the sides until your cake is completely covered.

Serve and enjoy! x