Do you know that beautiful earthy smell after rain? The sweet, musky scent of a damp forest floor? There is an aromatic molecule responsible for this rich, deep aroma – it is called ‘geosmin’, and it is also present in beetroot. What better way to celebrate this deep earthiness than in a chocolate cake to bring decadence and sustenance to a midwinter’s day?
This is one nutrient-dense cake chock full of antioxidants, protein and light on sugar! I came up with this recipe as an alternative to the traditional sugar-laden versions.
In my take on it, I substitute coconut sugar which is lower on the glycemic index than cane sugar. It has a lovely caramel flavour that really complements the earthiness of the beetroot and the chocolate. I have tried to keep a slightly savoury edge to the cake, and you might want to include more sugar if you have a sweet tooth.
Beetroot, Chocolate and Hazelnut Cake

Ingredients
- 250g raw beetroot, grated finely
- 125g ground hazelnuts (meal)
- 200g dark chocolate (at least 70%), broken into pieces
- 1/4 cup raw cacao or quality organic cocoa powder
- 1 tsp baking powder
- 4 eggs, separated
- 50g unsalted, cultured butter or coconut oil
- 100g coconut sugar
Instructions
- Preheat the oven to 180 degrees Celsius.
- Line a 20cm springform tin with baking paper or grease and “flour” the tin with a little extra nut meal.
- Melt chocolate pieces and butter in a heat-proof bowl over a saucepan containing gently simmering water, ensuring that the water is not touching the bottom of the bowl.
- When the chocolate has melted, set aside the bowl and let cool for about 10 minutes while you organise the other ingredients.
- Combine the beetroot and egg yolks, and then add the melted chocolate. When these are combined then, stir in the hazelnut meal, cocoa/cacao, baking powder and coconut sugar.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Add around one-quarter of the egg whites to the cake batter and stir until the mixture is lightened and combined. Gently fold through the remaining egg whites until a uniform consistency is achieved.
- Using the spatula, spread the cake batter evenly in the cake tin and bake in the oven for 45 - 55 minutes. The cake will be ready when risen and cooked through when tested with a skewer.
- Transfer from the oven to a baking rack and allow the cake to cool for 5 - 10 minutes before releasing the tin.
- When cool, use a small sieve to dust the cake with a little cocoa or cacao powder.
Notes
- You can shake it up a bit - substitute almonds for the hazelnuts and play around with other sugars. In the past, I have also added a touch of spice, such as vanilla and cinnamon.
Hi Sarah, Can you update the recipe to include beetroot quantity? It’s missing, Thanks, Vicki
Sorry Vicki *blushing*, midnight writing made me slip up!! 260g raw beetroot, finely grated. So sorry!!!
Great! Thank you!
Suava! Silly auto correct
Hi Sarah
I love your blog and that cake sounds amazing!
The beetroot seems to be missing as ingredients/ quantities.
Feeling the need to make this beauty!
Thanks so much!!
Hi Suava, cannot believe I made such a silly mistake!! 250g raw beetroot, finely sliced
Lovely way to enrich an old favourite thanks Sarah, very special! Kaye x
Oh yum. My kids love a chocolate beetroot cake and this one sounds superb.
Super easy Robyna, I also make it as a slice or mini muffins for lunch boxes (or I used to until the school went nut free). You just need to significantly decrease the cooking time and test with a skewer!