Moist Raspberry and Beetroot Chocolate Torte

August 14, 2018


Being healthy does not mean depriving yourself of things you love, but it does require a change in perspective, taste buds and a sense of experimentation and adventure.

This Chocolate Torte is not as sweet as cakes that we have become accustomed to in cafe's and other cookbooks, but after a time your tastebuds readjust and you can enjoy sweet things with a lot less sugar added.

It is very nutrient dense and filling so you'll find you are not constantly going back for more every half an hour.

Moist Raspberry and Beetroot Chocolate Torte


  • 1 cup of frozen raspberries (or other mixed berries)

  • 1/2 cup finely grated beetroot

  • 100g butter or coconut oil

  • 1/3 cup or 100ml maple syrup

  • 1/2 cup coconut cream (well shaken)

  • 5 eggs

  • 1 1/2 cups almond meal 

  • 2 tablespoons coconut flour

  • 1/2 teaspoon baking soda

  • 1/2 cup good quality raw cacao powder or cocoa powder

  • a pinch of salt

  1. Preheat the oven to 160ºC. Grease and line a 20cm cake tin.

  2. Gently melt together in a small pan the butter (coconut oil) and maple syrup.

  3. Put the raspberries and beetroot into a food processor and blend until smooth.

  4. Add the butter and maple syrup, pulse until incorporated.

  5. Add the coconut cream and eggs pulse.

  6. Finally add the remaining dry ingredients and mix until combined.

  7. Pour into the tin and smooth down with the back of a spatula.

  8. Bake in the oven for 45 - 60 mins, until a skewer comes out clean.

  9. Leave to cool completely before removing from the tin.

  10. Dust with raspberry powder, cocoa powder or icing sugar.

  11. Serve with cream, coconut yogurt, berry coulis, or plain greek yogurt.






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