Sip, Scroll, and Learn (Midlife Edition)

Prep time: 15 minutes
Cook time: 55–60 minutes
Servings: 8–10 slices

This Beetroot Chocolate Cake is moist, rich, and full of nutrients, with the natural sweetness and vibrant color of beets blending perfectly with dark chocolate. It’s a wholesome twist on dessert that feels indulgent but is secretly nourishing.

Ingredients

Cake:

• 4 tbsp. hot coffee
• 4 tbsp. coconut oil
• 6.3 oz. (180g) raw beetroot, peeled and sliced
• ¾ cup (180 ml) almond milk, lukewarm
• 1 cup (225 g) coconut sugar
• ¾ cup (75 g) cocoa powder
• ½ tsp. salt
• 1 tsp. baking powder
• ¾ tsp. baking soda
• 1¼ cups (160 g) all-purpose flour

For the Frosting:

• 3½ oz. (100 g) 70% dark chocolate (traditional, dairy-free, or vegan)
• ⅓ cup + 1 tbsp. (100 ml) canned full-fat coconut milk

Directions

1. Preheat the oven to 355°F (180°C). Line a loaf tin with baking paper.
2. Pour the hot coffee over the coconut oil to melt it.
3. Place the coffee mixture, sliced beetroot, and almond milk into a high-speed blender. Blend until smooth.
4. Transfer the beetroot mixture to a large mixing bowl and stir in the coconut sugar.
5. In a separate bowl, sift together cocoa powder, salt, baking powder, baking soda, and flour.
6. Gently fold the dry ingredients into the wet mixture until smooth.
7. Pour into the prepared loaf tin and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from oven and cool completely on a wire rack before frosting.
9. For the frosting, break the chocolate into pieces and place in a bowl.
10. Warm the coconut milk until almost boiling, pour over the chocolate, and let sit for 5 minutes. Stir gently until smooth and glossy. Allow to thicken before spreading over the cooled loaf.
11. Store in an airtight container in the refrigerator for up to 4 days.

Nutrition per Serving (approximate, per slice)

• Calories: 260
• Fat: 12g
• Carbohydrates: 34g
• Fiber: 4g
• Protein: 4g
• Sugar: 22g