Beetroot chocolate chip cake

Beetroots are a wonderful vegetable that goes not only well with bowls and salads but also in cakes! 



  • 150 g cooked beetroot

  • 50 g rice flour

  • 50 g buckwheat flour

  • 2 tbsp tapioca starch

  • ½ tsp baking powder

  • ½ tsp baking soda

  • 30 g cacao

  • 70 g sweetener

  • 60 g chocolate chips white or dark

  • 70 ml coconut oil

  • 3 tbsp coconut yoghurt

  • 50 ml sparkling water

  • ½ tbsp apple vinegar

  • ¼ tsp salt

  • vanilla


  1. Preheat the oven 180°. 

  2. In a bowl mix all dry ingredients together. (flour, powders, cacao, salt)

  3. In another bowl combine the coconut oil and sugar; beat until light and fluffy. Add the yoghurt and mix everything together. Gently stir in the sparkling water.

  4. Add the dry ingredients to the liquid cream and mix all together. Gently stir in chocolate chips and apple vinegar until smooth. 

  5. Fill the baking forms with fat and fill in the batter. Bake the cake at 180° for 15-25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Serve warm or cold with a creamy chocolate sauce! 

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us at @eatgrim.

Recipe by Sofia Citron 

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