Thermomix flourless beetroot chocolate tart

Flourless Beetroot Chocolate Tart

No Ratings So Far
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16

Sometimes it is not easy to find a good cake that is fluffy and also gluten free. This  flourless beetroot chocolate tart is like heaven on a dessert plate and so easy using your Thermomix! 

You can serve it slightly warm just after you’ve baked it or cold with some fresh Greek style yogurt. I would highly recommend adding some whole nuts and pouring the batter into a square tin to make brownies. You will be the most popular person at lunch time, that is for sure. This cake does contain eggs but trust me, it is worth it. This flourless beetroot chocolate tart is the perfect dessert for anyone who loves making something sweet but cannot eat gluten or refined sugar.

 It is also dairy free and is one of the delicious recipes in my brand new recipe collection Supercharged. After the success of my best selling books Practice Mix Perfect and Homebaked I have released my first recipe collection for healthy baking with Thermomix. 

Supercharged means great recipes that charge you up, make you feel nice and keep you healthy. It is a fresh approach to baking with less refined sugar, different types of flours and alternative techniques. It will help you master the art of baking the healthy way. 

This recipe collections marks the first one of many which I developed to tackle new areas of baking and help you gain confidence. From practical tips such as switching from plain flour, fats and refined sugars to a more healthy alternative, to nearly 30 mouthwatering recipes, this collection is the perfect fit for anyone who is looking for more Thermomix inspiration.

t is suitable for all diets including recipe that are vegan, gluten free, dairy free, sugar free, fat free and more


  • 125 g dark chocolate minimum 70%, in small chunks
  • 300 g cooked beetroot peeled
  • 4 large eggs
  • 40 g maple syrup
  • 1 tsp vanilla extract
  • 30 g cacao powder you can use cocoa powder
  • 1 Tbsp gluten free baking powder
  • 1 pinch sea salt
  • 125 g ground almonds
  • 40 g olive oil


  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line a 22cm loose bottom tart tin with greaseproof paper.
  2. Place the chocolate in the mixing bowl. Blitz 5 Sec. / Speed 7. Scrape down, then melt 3 Min. / 37°C / Speed 2. Fill into a separate bowl and set aside.
  3. Add the beetroot, eggs, maple syrup and vanilla extract into the mixing bowl. Combine 30 Sec. / Speed 5. Scrape down. Then add the cocoa powder, baking powder, salt, ground almonds, olive oil and dark chocolate and combine 20 Sec. / Speed 4.
  4. Pour the mixture into the prepared tin and bake for 30-35 minutes until a skewer inserted comes out clean. You can also take it out slightly earlier and serve it as a gooey dessert.
  5. Remove from the oven, leave to cool in the tin for 10 minutes, then remove from the tin and serve warm or cold. Enjoy your Thermomix flourless beetroot chocolate tart!
Nutrition Facts
Flourless Beetroot Chocolate Tart
Amount Per Serving
Calories 149 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 41mg 14%
Sodium 35mg 1%
Potassium 241mg 7%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 5g
Protein 4g 8%
Vitamin A 1.3%
Vitamin C 1.1%
Calcium 6.9%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Donna on January 25, 2017 at 11:23 pm

    Hi Sophie
    How do u cook the beetroot? Steam in Thermi or oven bake?

    • admin admin on January 26, 2017 at 6:41 am

      Hi Donna yes I steam it in the Thermi 🙂 x

  2. Gia on January 26, 2017 at 10:00 pm

    What speed do you grind the almonds on?

    • admin admin on January 26, 2017 at 10:32 pm

      I usually do 10 sec / speed 10. 😉 x

  3. Alex on October 5, 2017 at 12:24 am

    How long do you steam the beetroot in the Thermomix? Do they have to be really soft? Thanks

    • admin admin on October 24, 2017 at 7:54 am

      They definitely have to be cooked. I would steam for 45 minutes 🙂 x

  4. Muriel on October 27, 2017 at 2:00 am

    Hi. Can the beetroot be substituted with something else?

    • admin admin on January 11, 2018 at 10:40 am

      You could use parsnips. x

  5. ACG on December 12, 2017 at 8:09 am

    Hello Sohpia, thanks for the recipe.
    Can i make the batter a day before, store it in the fridge and bake it the next day?
    Thanks so much for so many awesome recipes

    • admin admin on December 28, 2017 at 11:49 am

      I would leave out the baking powder and then add fresh just before baking. x

  6. Sylvia on April 5, 2018 at 12:38 pm

    Hi, does it matter what type of olive oil is used? Light or fruity, full bodied extra virgin ?

    • admin admin on April 23, 2018 at 7:28 am

      I would say it depends on your taste. A proper olive oil would create a different flavour to a lighter sunflower type oil so totally up to you 🙂

  7. Sylsav on April 12, 2018 at 8:53 pm

    I made this and found the chocolate flavour too strong. I used lindt 70% dark but it gave the cake a very strong bitter flavour. Also I only had a 25cms loose bottom pan so the cake was not as high as the pic. I also substituted the olive oil with avocado oil as I didn’t have a light flavored version. I will try again with the listed ingredients and see if it turns out different. Has anyone tried with 50% dark choc instead ? I love dark choc normally but this was too bitter for me. Sophia, do u have a preview of the recipes in your new book?

    • admin admin on April 23, 2018 at 7:33 am

      the flavour of chocolate does vary from brand to brand and also I find it totally depends on the individual taste preference. You can of course go with a lighter flavour and also I would definitely stick to the olive oil. Avocado oil can be bitter. Which book are you referring to? There are 2 in the pipeline 🙂

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