Choc Chip Beetroot Cake


I am totally in love with super healthy treats at the moment and veggie cakes are one of those. My new trick is to use veggies to make the batter and replace sugar by xylitol. Beetroots are great to make this kind of cakes because they are naturally sweet and add a beautiful colour.


I know it’s not vegan (because I use eggs) but I used eggs from my grand ma’s chickens. So they are super healthy and I know the chickens are some super happy ones. If you don’t have your own chickens, don’t worry, choose the best quality you can: organic pasture eggs are the best ones.


Using eggs allows me to create treats that have a great consistency without any nuts or grains / flours and believe it or not, for me, it’s way more digest.


Obviously, I’ve added some chocolate chunks, so they can melt inside, which makes it a real treat!

Delicious :P



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Choc Chip Beetroot Cake



What you need (serves 2)


2 small beetroots

1/4 small zucchini

2 eggs

1 tablespoon xylitol

About 2 squares dark chocolate – roughly chopped (I used Lindt 90%)

Pinch sea salt

1/2 teaspoon cinnamon

1 heaping tablespoon cacao powder



What you do

1. Put all ingredients (except chocolate squares) in your high speed blender and blend until well combined.

2. Pour the mixture into a cake tin and sprinkle the chocolate chunks on top. Press them slightly into the mixture, so they will melt inside.

3. Bake at 180 degrees for about 20 minutes (or until a fork comes out dried).

4. Garnish with your favorite toppings.




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