Beetroot Cake with Coconut

This vegan simple sponge is packed with juicy beetroot and warming ginger for an extra nutrient hit, topped with a creamy coconut frosting. Free from dairy, eggs and refined sugar.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 8 people


For the cake:

  • 6 tablespoons of warm water
  • 5 small cooked beetroot, finely grated
  • 2 tablespoons of ground flaxseed
  • 1 cup of organic gluten free self-raising flour or regular self-raising if tolerated
  • 1 cup of ground almonds
  • 1 tablespoon of ground ginger
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of baking powder
  • 2/3 cup of coconut sugar
  • 1/2 cup of almond milk
  • 1/3 cup of coconut oil
  • A pinch of salt

For the coconut frosting:

  • 2 tablespoons of maple syrup

  • 1 cup of chilled coconut cream
  • 1/2 teaspoon of vanilla extract


  • Preheat the oven to 180°C/160°C fan assisted. Line two 8-inch cake tins with silicone-free baking paper.
  • To prepare the cake, sift the flour into a mixing bowl and add the ground almonds, ginger, cinnamon, baking powder and salt. Mix well to combine.
  • Add the flaxseed to a small bowl with the water and stir to combine. Set aside to gel, creating a flax ‘egg’.
  • Cream together the coconut sugar and coconut oil in a separate bowl. Add the flax ‘egg’ and blend until smooth.
  • Pour the wet mixture into the dry ingredients along with the grated beetroot and vanilla. Stir well to combine.
  • Slowly drizzle the almond milk into the batter, beating the mixture together until smooth. If your mixture looks a little dry you can add more milk as required.
  • Divide the cake mixture evenly between the two lined cake tins. Transfer to the oven to bake for 20 minutes or until golden and a skewer comes out clean.
  • Whilst the cakes are baking, add the chilled coconut cream to a mixing bowl along with the vanilla and maple syrup. Whisk together for a minute or two until smooth and fluffy. Return to the fridge until ready to use.
  • Let the cakes cool completely then divide the coconut frosting between the two sponges, smothering each with a generous layer of cream. Sandwich the cakes on top of each other to serve.


Notes: For vegetarian, coconut oil can be swapped directly for butter. 2 eggs can be used in place of flax ‘egg’. This may require less almond milk. Allergens: nuts