Fudge Chocolate Cake

Fudge Chocolate Cake Biogenetika Recipe


  • 1 large (250g) of cooked and drained beetroot
  • 2 eggs or flax eggs substitute
  • 35g of organic salted butter
  • 2 teaspoons of coconut oil
  • 150-200g of coconut sugar
  • 1-2 tablespoons of cacao powder
  • 80-100g of green banana flour
  • 1 teaspoon of baking powder

Cake Topping

  • 5 flat tablespoons cacao powder
  • 1 teaspoon of NOX15
  • 4 tablespoons coconut oil, liquified
  • 2 tablespoons 100% pure maple syrup


 Step 1

Preheat oven to 160°C. Cut the peeled beetroot in pieces and cook it until soft. While the beetroot is boiling add 2 pods of cardamon, 2 tablespoon of coconut sugar and 1 cinnamon stick. Once the beetroot is fully cooked remove each piece from the pan and smash with a fork.

Step 2

In a bowl, add the fork-mashed beetroot, egg, butter, coconut oil, coconut sugar and mix it well. Then add the banana flour, baking powder and mix it well. In a separate bowl mix all the ingredients of the topping thoroughly.

Step 3

Bake for 30-40 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.