This incredibly moist and chocolaty loaf is a must try this Christmas. 


  • Butter or oil, to grease

  • 300g whole raw beetroot (approx. 5 medium beetroots)

  • 250g raw almonds, ground

  • 1 tsp gluten free baking powder

  • 2 X-large eggs

  • 100g Perfect Sweet® xylitol

  • ½ tsp salt

  • 150ml mild olive oil

  • 150g Dark Bitter Chocolate or good quality sugar free dark chocolate, chopped

  • Beetroot Chips

  • 1 whole raw beetroot, peeled

  • Cashew Frosting

  • 300g raw cashews, soaked for 3 hours in enough warm water to cover, rinsed and drained

  • 20g Perfect Sweet® xylitol

  • 60ml water

  • 60ml coconut oil, melted

  • 1 tsp pure vanilla extract

  • Raw whole pistachios, to decorate


  • 1.

    Preheat oven to 160°C/140°C fan-forced. Brush a 25cm × 7.5cm × 7.5cm loaf pan with butter or oil to grease. Line with baking paper.

  • 2.

    Roast the beetroot in the oven 180°C/160°C until tender, peel and puree to make 250g.  Set aside.

  • 3.

    Place ground almonds and baking powder in a large bowl and mix to combine.

  • 4.

    Use an electric beater to beat eggs, xylitol and salt in a clean bowl on high speed until pale and creamy.  Gradually add the olive oil and beat on medium speed until combined. 

  • 5.

    Fill a small saucepan with water and bring to the boil. Meanwhile, place the chocolate in a bowl large enough to cover the saucepan and set aside.

  • 6.

    Once water is boiling, remove from the heat and place bowl with chocolate on top, stirring gently to melt. Set aside to cool slightly.

  • 7.

    Stir egg mixture into the almond mixture. Mix in the melted chocolate and beetroot puree.

  • 8.

    Pour into prepared cake pan and bake for 25–30 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in pan for 10 minutes. Turn onto a wire rack to cool completely.

  • Beetroot Chips:

  • 1.

    Lower oven temperature to 120°C/100°C fan-forced. Very carefully, thinly slice the beetroot using a mandoline. Place beetroot slices on a silicon mat or baking paper in a single layer and bake for 30 minutes, or until crisp.

  • Cashew Frosting :

  • 1.

    Blend all the ingredients until smooth and spread over the cooled Chocolate and Beetroot Cake.Garnish with beetroot chips and pistachios.

Nutritional information

Nutritional analysis per serving (10 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from Sugar Free Baking. To find incstore call 1300 768 783 or visit for further information.

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