Decadent Beetroot & Chocolate Cake

David Frenkiel and Luise Vindahl of the Green Kitchen Stories blog are the current stars of the modern vegetarian kitchen. In their cookbook The Green Kitchen, they present more than one hundred sweet and savoury recipes combining everyday kitchen ingredients with fresh, seasonal offerings.

Decadent Beetroot & Chocolate Cake

I have been baking chocolate cakes since I was a teenager. In fact, for a few years I solemnly baked chocolate cakes two or three times a week, so I see myself as pretty experienced in this area. Although this cake is far less sweetened than my teenage chocolate cakes, it has so much more flavour. Don’t be intimidated by the beetroots. They don’t taste strange at all; instead they actually add a depth to the chocolate.

– David



  • 10


What you need:

  • 150 ml (5 fl oz/ 2/3 cup) extra virgin olive oil
  • 120 ml (4 fl oz/ 1/3cup) maple syrup or clear honey
  • 50 g (2 oz/ 1/3 cup) dark chocolate
  • (75% cocoa solids) broken into pieces
  • 250 g (9 oz/scant 2 cups) raw beetroot
  • (red beets) or about 3–4 medium sized, grated
  • 3 eggs
  • 200 g (7 oz/scant 1 ¾ cups) light
  • spelt flour
  • 2 tsp baking powder
  • 5 tbsp cacao powder
  • a pinch of sea salt
  • 1 tbsp desiccated coconut



  • Preheat the oven to 180 °C (350 °F/Gas 4).
  • Warm the oil in a saucepan on a very low heat. Add the maple syrup and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beetroot and stir to combine. Beat the eggs in a small bowl and add them to the saucepan.
  • In a separate bowl, sift the flour, baking powder, cacao powder and salt together and stir into the beet mixture.
  • Grease a 20 cm (10 in) bundt pan or a cake tin with a little oil. Sprinkle the sides of the pan with shredded coconut, to prevent the batter from sticking. Pour in the cake batter and bake for 25–30 minutes, or until slightly dark and cracked on top and still a little sticky inside.
  • Leave to cool for 15 minutes before carefully removing the cake from the tin. It tastes amazing while warm, but can be cooled and kept in the fridge for 2–3 days.

Soffa_The Green Kitchen
Soffa_The Green Kitchen

In Soffa 27 you can find a delicious recipe for Roasted Tomato & Chickpea Soup, which you can easily take to work as a light lunch. For more great recipes visit

text: David Frenkiel a Luise Vindahl | foto: Johanna Frenkel