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Beet Cashew Cake [Vegan, Raw, Gluten-Free]

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If it's hard for you to go without meat once a week, try this vegan beetroot cake for dinner. It's rich and flavourful, packed with goodness and totally makes you forget that meat exists. It's a dessert, by the way, but sometimes dessert is a great main!

Beet Cashew Cake [Vegan, Raw, Gluten-Free]


For the Crust:

  • 2 cups ground cashews
  • 1/2 cup almonds, pulse into chunks
  • 1 tablespoon raw cacao powder
  • 1/4 cup carob powder
  • 1/2 cup soaked pitted dates (about 4-5 dates)

For the Filling:

  • 2 cups peeled and roughly chopped beets
  • 1 1/2 cups ground cashews
  • 3/4 cup agave nectar
  • 1/4 cup desiccated coconut
  • 1/4 cup raw cacao powder
  • 2 tablespoons carob powder
  • 3/4 cup coconut oil, melted
  • A pinch of Himalayan salt

For the Optional Chocolate Topping:

  • 1/2 cup raw cacao powder
  • 1/4 cup carob powder
  • 1/2  cup agave nectar
  • 1/2 cup coconut oil


  1.  Combine all crust ingredients in a blender until smooth. Sprinkle the carob/cacao powder in the base of one large springform pan and press down crust mixture. Freeze.
  2.  Blend agave nectar and beets in blender until very smooth. Add cashew flour and blend again. Add remaining ingredients and process (do not overwork blender though). Pour mix over frozen base. Cover or seal cake on a flat surface for about 2 hours in the refrigerator or freezer until very firm.
  3.  Process all topping ingredients until smooth. Pour over top of firm/frozen cake using a flat thick spatula to spread. Refreeze for 1-2 hours. It will be a thick topping. Let sit for 15 minutes before serving.





Experimental recipes that will unlock your creative side. Hi, I am Judy. Food is one of my greatest passions and I love how it magically connects people.With my blogs, Heart to Plate and Beetroot In My Cake, I want to give inspiration and awareness for simple, but healthy whole foods and a holistic lifestyle that nourishes body and spirit. It’s important to me to have fun in the kitchen, experiment and always eat with joy and gratitude.



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0 comments on “Beet Cashew Cake [Vegan, Raw, Gluten-Free]”

Click to add comment
1 Years Ago

Has anyone made this cake yet? Can you describe the taste?

This is my issue with these highly entertaining and creative recipes...I would like to know what..at least approximately, I am getting into taste-wise.

09 Nov 2017

I made the cake and it tastes lovely, I guess it\'s a bit like a carrot cake you don\'t actually taste the vegetable in the cake, the only problem I had with the cake was I cooked it for longer than I needed to and it was a bit dry, otherwise I\'d say yes give it a go.

3 Years Ago

What can you use instead of Carob powder?

Arianna Sertoli
3 Years Ago

When you put it in the flat surface did you use a form of some kind to make the cake that it\'s shape?

3 Years Ago

Hello :) Can you please tell in the fillng the 3/4 of coconut oil is " 3/4 cup" or "3/4 TSP"?
This must be deliciousss :) thank you

17 Feb 2015

What is the unit in the coconut oil in the filling?

3 Years Ago

Do you cook the beets?

13 Jan 2015

Could I use store bought, peeled and cooked beets?

14 Jan 2015

Beets can be eaten raw. As this is a raw recipe, I\'m sure they don\'t expect you to cook the beets. :)

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