Enjoy a slice (or two) of this sweet, moist beetroot red velvet cake, topped with the creamiest and most luscious cashew & coconut yoghurt frosting … stunningly delicious!



  • 2 cups raw cashew nuts
  • 2 cup dried coconut
  • 3 beets
  • 6 medjool dates
  • 1/2 cup coconut yoghurt
  • 1/2 cup cacao
  • 1/2 cup pure maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp psyllium husk


  • 1/2 cup raw soaked cashews
  • 1/4 cup cacao
  • 1/4 cup pure maple syrup
  • 1 tsp tamari
  • 4 tbsp coconut yoghurt
  • 4 tbsp coconut oil
  • 1 tbsp lemon juice


  1. To make the base, place cashews and coconut in food processor and process until they form a flour.
  2. Grate the beets and add to the food processor with the remaining ingredients.
  3. Process until the mixture comes together. It should be smooth.
  4. In a cake tin with baking paper and press the cake mixture evenly into the tin. Place in the fridge to set.
  5. To make the chocolate frosting, put all ingredients in food processor and process until it is smooth and creamy.
  6. Pour evenly over the top of the cake bottom. Place back in the fridge to set for at least 1 hour before serving.

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