Beetroot Cake with Lemon Cream Cheese and Blueberry Compote

Yip the title is certainly a mouthful but then wait until you try the cake!  I can’t really think of any other way to describe it, because all of the flavours are so important that they need to get some shop window time.  Beetroot, lemon, blueberry and smooth creamy cheese all merge together in the most beautiful flavour and colour combination.

The cake is just so easy to prepare, blend the wet ingredients together in a nutribullet and stir through the dry ingredients.  Don’t expect a light and fluffy cake, but rather a dense, rich, moist cake that can be served either as a pudding after a lovely meal or with a cup of tea.  The lemony cream cheese combined with the blueberry compote is a beautiful addition to the earthy chocolate beetroot taste of the cake and all together make for a delicious cake that is sure to delight your guests or family.

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Beetroot Cake with Lemon Cream Cheese and Blueberry Compote
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Beetroot Cake with Lemon Cream Cheese and Blueberry Compote


    For the Compote
  • 300g organic blueberries
  • zest of 1 lemon
  • 1 Tbsp local raw honey
  • 1 Tbsp coconut oil
    For the Cream Cheese Icing
  • 300g cream cheese - Philadelphia is cheese of choice - room temperature OR coconut yoghurt Or whipped coconut cream
  • 1 Tbsp local raw honey
  • zest of 1 lemon


  1. Peel, chop and boil the beetroot until soft. Leave to cool and puree in a nutribullet blender.
  2. Preheat the oven to 180ºC.
  3. Prepare a 20cm loose base baking tin
  4. In the blender cup with the beetroot add the egg yolks, olive oil, coconut oil, vanilla extract, almond extract and apple cider vinegar.
  5. Blend well and leave to stand.
  6. In a separate bowl, sift together the ground almonds, cocoa, cassava flour, coconut sugar and bicarb.
  7. Pour the beetroot mixture into the dry ingredients and mix together.
  8. Whisk the egg whites until firm and fold them through the batter in a figure of eight movement.
  9. Pour the batter into the baking tin and bake for 40-45min until a toothpick comes out clean.
  10. Leave to cool.
    To Make the Blueberry Compote
  1. In a saucepan on a medium heat setting boil together the blueberries, lemon zest, honey and coconut oil.
  2. Be careful not to stir them to much as you don't want the berries to break and turn mushy.
  3. Once the blueberries are in a juicy, jammy kind of mixture (about 10 min) scoop out the whole berries using a tea strainer and leave to cool in the freezer or fridge.
    For the Cream Cheese Icing
  1. Mix together the cream cheese, honey and lemon zest - taste as you go along adding more of either the lemon or honey if needed.
  2. To the cooled cake, top with cream cheese making a slight well or dam wall in the middle to hold the berry mixture.
  3. Add the berries to the middle.
  4. Serve and enjoy

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