Beet Brownies (vegan and gluten-free)

Beet Brownies

These Beet Brownies are so simple to make and a great way to hide veggies inside a delicious treat.  The cacao and coconut oil combination give these a rich taste, and the added raisins or dates give an amazing texture! 


Beet cake

  • 1 cup cooked red beet puree (3 medium beets)
  • 1 cup cashew flour
  • 1/3 cup cacao powder
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup coconut oil (melted)*
  • 1/3 cup date syrup
  • 2 tbsp lemon juice
  • 2 flaxseed eggs
  • 1/4 cup coconut sugar 
  • 1/2 cup raisins or chopped dates 

Top with Macadamia Nut Frosting or other frosting of choice.


    1. Preheat oven to 350 degrees F and line an bread loaf pan with parchment paper
    2. Make beet purée: put 2 small beats or 1 large beet in a high speed mixer with about 1 Tbsp water and blend until smooth. If needed, add more water slowly (1 Tbsp at a time) until you're able to puree beets. 
    3. Mix all dry ingredients in a bowl (cashew flour, cacao powder, baking powder, coconut sugar, raisins or dates, and sea salt).
    4. In a different bowl, whisk the beet puree, coconut oil, date syrup, lemon juice, and flax eggs. Then add these to the dry ingredients until mixed well until it forms a smooth batter.
    5. Pour in baking dish and bake for 40-45 minutes. When you pull it out of the often, it will feel a little mushy on the top fridge. Stick it in the fridge for 1 hour or more for it to firm up, and store in fridge until ready to serve.
    6. Remove from fridge and frost before serving. 

    **A note about coconut oil: You can use refined or unrefined coconut oil. Unrefined is our preference as it's less processed, but it has a stronger coconut flavor, so it makes this recipe more coconut forward. If you prefer less coconut flavor, use refined. 

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