Triple Chocolate Layered Cake Squares

Recipe by SpamellaB

This triple chocolate layered cake squares is a simple and warming treat!

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  • Serves: 10-12
  • Prep: 30 minutes
  • Cook: 45 minutes
Metric | Imperial Measurement Conversions


  • 2 chunks of cooked beetroot
  • 150 mls almond milk
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 150 g oat flour
  • 50 g almonds or hazelnuts
  • 6 tablespoons cocoa powder
  • 80 g Natvia
  • 2 tablespoons flaxseeds
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • For the filling:
  • 100 g cream cheese or fat-free Greek yogurt
  • 2 tablespoons cocoa powder
  • 2 tablespoons Natvia
  • For the chocolate drizzle:
  • 1 tablespoon coconut oil
  • 50 sugar-free dark chocolate, chopped


  1. Preheat the oven to 180 degrees C and grease and line a loaf tin
  2. Make the chocolate cake part - Place the beetroot in a blender along with the almond milk, melted coconut oil and vanilla and whizz up until smooth.
  3. Add the oat flour, ground almonds or hazelnuts, cacao/cocoa powder, Natvia, flaxseeds, baking powder and bicarbonate of soda and either blend again or mix in well to form a chocolate batter.
  4. Spoon this into your prepared tin, smooth out evenly and bake for 45 minutes, until a skewer comes out clean. Leave to cool.
  5. Meanwhile beat together the chocolate filling ingredients and keep in the fridge until needed.
  6. Once the loaf has cooled, turn out onto a chopping board and slice down the middle - then cut each half into 4 squares/rectangles then slice each piece horizontally across the middle.
  7. Spoon some of the chocolate filling on top of each base then arrange the other slice on top to sandwich together. Repeat.
  8. Now melt the coconut oil and dark chocolate then drizzle over each piece - now you’re ready to serve!



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