Birthday Cake


Birthday Cake

There’s nothing better than blowing out candles on your birthday… It just never gets old! My birthday cake this year was this amazing chocolate cake which will definitely give you your chocolate fix. Even though it is refined sugar free, it still tastes incredible. You won’t know the difference!

Serves 12 Ready in 40 minutes Good For


Preheat your oven to 180°C/350°F/gas mark 4.

Grab the chocolate and break it into pieces. Carefully melt in a heatproof bowl over a pot of simmering water on a low heat. Then leave to one side.

Place the coconut oil and sugar in the food processor and cream together for a few minutes. Separate the eggs into yolks and whites. Pour the yolks into the food processor, along with the grated beets, melted chocolate, ground almonds, vanilla seeds and salt. Process until well combined and pour the mixture into a large bowl.

In another bowl whisk the egg whites until fluffy. Fold the whites into the chocolate mixture and stir gently to keep them nice and airy.

Grease a 21cm cake tin with coconut oil. Pour in the cake batter then pop into the oven. Bake for 20 minutes, then remove and leave to cool in the tin for 10 minutes.

Melt 150g of chocolate in a heatproof bowl over a pot of simmering water on a low heat. Pour the chocolate over the cake and decorate with berries.


  • Madeleine Shaw

    Hi my lovely, you use raw beetroot for this recipe xx

  • Dan Hull

    I baked this cake for Mother’s Day a few weeks back and have to say, it’s brilliant. By far one of the best gluten free/dairy free cakes I’ve ever made. The mother was very, very happy with it. Loaded it up with fruit on top too, it was just beautiful. It also happened to be highly Instagrammable, if that matters to anyone! Ha

  • NomaDiaries

    Hey Madeleine, this looks so delicious!! I’m thinking of making it for my toddlers bday – do you think I could half the cake batter, bake both separately and make it with a layer of something in the middle?? Thanks lovely!

    • Madeleine Shaw

      Absolutely, that would be great! But you will need to cook the halves for a shorter amount of time, 10-15 mins should do it, but keep an eye on it. xx

    • NomaDiaries

      Good tip! Thanks, I will give it a go :)

  • Phoebe White

    Hi, I really want to make this cake todaay But I don’t have any beetroot. Can you suggest an alternative? Would it work with sweet potatoe or courgette do you think?

    • Neslihan Knight


    • Madeleine Shaw

      Hi babe, you could use sweet potato but you would need to cook and mash it before adding to the mix. Courgette would also work tho! xx

  • Laura

    Hi, can the almond be substituted? We have a nut allergy in our family. Hope there is an alternative! Would also be good to know too about the beetroot! ‘Many thanks x

    • Madeleine Shaw

      Yes my lovely, you can use any gluten free flour xx

  • Claire Watson-Pill

    Hi may sound silly but is the beetroot cooked or raw??

    • Dan Hull

      I used cooked when I made it and it turned out perfectly. I just made sure it wasn’t too wet. Not sure if that helps you or not!

  • Lara Cook

    This looks delicious! May I ask what’s the icing recipe on top? X

    • Julie

      Oh, I would like the icing recipe too, thanks.

    • Hannah Gibbs

      Looking at the instructions and ingredients it isn’t icing on top, it is melted good quality chocolate ‘to decorate’ :-)

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