Beetroot & Chocolate Cake

Lean Beans Signature Bake 


  • 100ml sunflower oil (coconut oil)
  • 130ml maple syrup/honey
  • 70 g dark chocolate (>70%)
  • 250g pre cooked beetroot
  • 375g spelt flour
  • 2 tsp baking powder
  • 5 tbsp cacao powder
  • 60g dried shredded coconut (unsweetened)
  • 3 eggs


  1. Preheat the oven to 180°C.
  2. In a medium sized sauce pan warm the oil (low heat)
  3. Add maple syrup/ honey and chocolate.  Stir until the chocolate is melted then remove from heat.
  4. Grate the pre cooked beetroot and add to the mix
  5. In a small bowl whisk the eggs then add them to the sauce pan with the chocolate mix. 
  6. Sift in the flour, baking powder and cacao powder
  7. Grease a bundt pan or a cake tin with oil and add shredded coconut to prevent the batter from sticking to side of the pan.
  8. Bake for 25-35 minutes or until slightly dark and crackelated on top and still a little sticky inside.
  9. Decorate as you please (pistachio, chocolate and coconut / popcorn, shredded coconut and chocolate ...)