Histamine Friendly Beetroot Raspberry Cake with Ruby Chocolate Glaze

Histamine Friendly Raspberry Beetroot Cake

  • Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
  • Prep Time: 15 min
  • Cook Time: 55 min
  • Total Time: 1 hour 10 minutes
  • Yield: 16 slices 1x
  • Category: Cake
  • Method: Baking


Deliciously moist raspberry beetroot cake covered with ruby chocolate. Perfectly balanced cake with a lovely freshness from the raspberries.


  • 3 eggs
  • 170 g / 6 oz sugar
  • 130 g / 4.6 oz spelt flour
  • 1 tsp baking powder
  • 100 g / 3.5 oz butter (melted and cooled down)
  • ca. 125 g /  4.4 oz beetroot (boiled and pureed)
  • ca. 100 g / 3.5 oz raspberries (frozen and finely chopped)*
  • ca. 100 g / 3.5 oz white chocolate chips (optional)

Ruby Chocolate glaze (optional):

  • 150 g / 5.3 oz ruby chocolate*
  • 3 tbsp coconut oil
  • any decorations you like – I used a little pistachios and some freeze dried raspberries



  1. Turn on the oven to 175 °C (350 °F) and line your baking mold/ loaf pan with grease proof baking paper.
  2. Whisk together the eggs and sugar, until they are fully combined and have become a light yellow airy mix. I do this in my mixer.
  3. Mix the spelt flour with the baking powder and fold the flour mix gently into the airy egg mixture in small portions alternating with the melted butter.
  4. Once the flour mix, butter and egg mixture has been fully combined gently fold in the pureed cooked beetroot and the finely chopped frozen raspberries. Followed by the optional white chocolate chips.
  5. Transfer the cake batter to the baking mold/ loaf pan lined with baking paper. Place the cake in a preheated oven (175 °C/ 350 °F) and bake for ca. 55 min (keep an eye on it as baking time can vary from oven to oven).
  6. Once done, take it out of the oven. let it cool down for a bit before turning it out on a cooling rack. Let it cool down to room temperature.

Ruby Chocolate glaze (optional):

  1. Melt the Ruby Chocolate together with the coconut oil au bain marie.
  2. Pour over the cooled down cake and add any decorations you like.


  • If you don’t tolerate raspberries, or haven’t reintroduced them yet. Then you can switch them out with blueberries or blackberries.
  • The ruby chocolate glaze is optional. The cake is lovely without it too. You can make a white chocolate glaze instead of the ruby chocolate glaze if you don’t tolerate ruby chocolate. But in that case leave out the white chocolate chips inside the cake. Ruby chocolate has a sweet fruity flavor where white chocolate is just sweet.