Mmmmm I love making this cake it’s so quick and easy and tastes amazing! You would never guess it was made from beetroot and kidney beans and I love seeing people’s faces when I tell them! Also it will be sure to impress any of your vegan or gluten free friends 🙂



  • 1 can of kidney beans
  • 3/4 cooked beets
  • 2 bars of dark chocolate or vegan chocolate
  • Coconut oil
  • 1 tablespoon Cocoa powder
  • 1 teaspoon baking powder
  • 1 tablespoon of molasses or black treacle
  • for the topping: use one of the bars of chocolate and you the get your creative juices flowing! I used raspberries and dairy free white chocolate drops.

How to make this…

  1. Grease your tin with some coconut oil
  2. Blend beets, kidney beans, baking powder, cocoa powder and molasses until smooth.
  3. Melt 1 bar of chocolate and one tablespoon of coconut oil.
  4. Stir chocolate into the mix.
  5. Poor into cake tin and bake at 180 degrees for 30-35 minutes
  6. when it’s finished leave on a wire rack to cool.

To decorate:

  • Make sure the cake is fully cooled down
  • Melt one bar of chocolate and poor over cake
  • Decorate however you like with whatever you like!!
  • Leave in the fridge for the chocolate to set.




Love Taloola Peach 🙂 xx


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