Paleo Beetroot Chocolate Brownie with Raspberry

Beetroot Brownie

The sweetness of the beetroot, bitterness of the cacao and the freshness of raspberry make for a delectable combination in this cake. I created a bottom layer of cake with a thin layer fruit jelly and to crown it with fresh berries.

When we changed our lifestyle and started to eat gluten and lactose free, many people looked at us and felt sorry for us, because they thought it is not possible to eat a delicious cake anymore. I do not say the first some months were easy but our serious decision helped a lot. That is the first step, make decision and do not give up, learn from others, who are already going on this way. I’ve read and learned a lot, and today I’m bravely experimenting. It’s an old and true quote, practice makes perfect. We will post a delicious dessert every week to show you nothing is impossible. This brownie is also a good example of this and I hope we can help you if you are unsure how to bake a delicious, seasonal and healthy dessert.

When we compiled a list of seasonal fruits and vegetables with Kyara, we decided to use all of them in our recipes for that month. I made this Paleo Beetroot Chocolate Brownie with Raspberry for Fathers’ Day. My son’s father loves berries very much and chocolate cake is also one of his favorites, it was a match made in heaven. This is almost the last chance to use seasonal raspberry and strawberry in this part of Europe. Of course, they are available all year round but they are imported or from the glasshouses. C’mon, do not miss out on them, make this easy and delicious brownie with me!

Beetroot Brownie
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4 from 1 vote

Paleo Beetroot Chocolate Brownie with Raspberry

Prep Time25 mins
Cook Time25 mins
Cooling1 hr 30 mins
Total Time2 hrs 20 mins
Author: Andrea


Beetroot Chocolate Brownie

  • 140 gram beetroot 1 big or 2 small, cooked
  • 140 gram almond butter
  • 2 large eggs
  • 4 tbsp honey
  • 1 tsp vanilla extract I prefer Bourbon vanilla
  • 60 gram blanched almond flour
  • 2 tbsp cocoa powder
  • 2 tbsp tapioca flour
  • 1 tsp baking soda
  • 4 tbsp chocolate chips
  • 2 pinches salt

Raspberry toping

  • 300 gram raspberry for sauce
  • 300 gram raspberry or berries mix to decorate
  • 1 tbsp honey
  • ½ tsp cinnamon
  • 1 pinch salt
  • 1 tbsp gelatin powder
  • 3 tbsp water
  • 1 tbsp raspberry jam paleo


  • Instructions
  • Preheat the oven to 175°C.
  • Line a 23 x 23 cm square cake pan with parchment paper.
  • Blend cooked beetroot with immersion blender until is creamy then put it into a mixing bowl.
  • Add almond butter, eggs, honey, vanilla extract to creamy beetroot and mix it with electric hand mixer.
  • Measure almond flour, cocoa powder, tapioca flour, baking soda, salt and chocolate chips into and other bowl and whisk them.
  • Add flour mix into the beetroot mixture and stir well.
  • Pour the batter into the cake pan and bake it for 20-25 minutes, until toothpick comes out clean after it's inserted in the cake.
  • Let the cake cool.
  • While cake is cooling, make the raspberry sauce.
  • Put raspberry into a saucepan with 1 tbsp honey, cinnamon, salt and cook it for 6-8 minutes, until is creamy.
  • Pass raspberry sauce through a fine sieve and put it back to the saucepan.
  • Add 3 tbsp water to 1 tbsp gelatin powder to small bowl and mix it quickly then add to raspberry sauce and stir it on low temperature on the stove for 2 minutes, until gelatin powder completely melted.
  • Let the sauce cool for 15 minutes.
  • Spread the top of the cold cake with paleo raspberry jam very thinly, this prevents the cake from absorbing the raspberry sauce.
  • Then pour the raspberry sauce over on top of the cold cake.
  • Decorate your cake with fresh raspberry or berries mix.
  • Put it into the fridge for minimum 1,5 hour before serving.
  • Cut 6 x 6 cm cubes with a very sharp knife and serve.