Recipe: Carrot, Beetroot, Chocolate Mud Cake

The following dairy-free recipe is from Chef Cynthia Louise and is the perfect treat for Mother’s Day.

This cake is genius; the vegetables alone in it amp up your day. The beetroot and the coconut create such sweet flavours that marry up with the cocoa. The icing alone is rich, thick, and decadent, and you would never think it does not contain dairy. Cut into squares and popped in the freezer, you have a high plant-based dessert on tap 24/7.

carrot and beetroot

For the Base


  • 2 medium sized beetroots (unpeeled and grated)
  • 1 carrot (unpeeled and grated)
  • 2 cups shredded coconut
  • 2 tablespoons psyllium husk
  • 15 dried dates
  • 1/2 cup maple syrup
  • 1 cup cocoa powder
  • 200 g soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained)
  • 1/4 cup chia seeds
  • pinch of salt
  • 1 teaspoon #JOY


Combine all ingredients in a food processor and process until well combined. Transfer into a round springform cake tin, pressing down to get an even layer. Set aside in the fridge while you make the icing.

For the Icing


  • 1 cup soaked cashews (soaked overnight in 2 cups of water, then rinsed well and drained)
  • 1/4 cup chia seeds
  • 2/3 cup maple syrup
  • 1/2 cup water
  • 1/2 cup cocoa powder
  • 250 g cocoa butter (melted)


Combine the first five ingredients in a blender and blend until creamy and smooth. Once creamy and smooth, turn the blender down to medium speed and pour in the melted cocoa butter. Blend for 5 seconds, pour onto the cake, and set aside in the fridge for the icing to set and the cake to firm up.

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