If you are sick of the same type of dessert you will love this Gluten-free Chocolate Beet Cake. It’s made with homemade beet puree, almond flour, coconut flour, and melted dark chocolate on top.

Gluten-free Chocolate Beet Cake

I’m going to start this post saying that although this cake is made with beet puree, it is insanely delicious and doesn’t taste like beets at all. I guarantee that when you eat a piece of this delicious Gluten-free Chocolate Beet Cake you won’t think about beets, but about chocolate. But you will use beet puree in this cake just to get all the great benefits from this awesome root. I love using beets in my recipes like my Easy Beet Sweet Potato Soup Recipe, Slow Cooker Beet Chili Recipe, and Autumn Beet Orange Salad Recipe because they’re such a versatile and delicious ingredient!

When I made this recipe I never thought it would turn out this good. I can honestly say that I’m pretty happy with the results. My husband tried it before knowing that this cake is made with beet. He told me that he had never imagined how good it could be adding beet. I swear this Gluten-free Chocolate Beet Cake is the best beet cake you can ever try. You should 100% make this cake because it’s so worth it.

Gluten-free Chocolate Beet Cake

I talked about the benefits of adding beet to this cake, but this indulgent treat has lots of goodness that comes from the cacao powder and the almond flour as well. As you can see, you have lots of amazing reasons to make this cake, don’t you think? On top of that this Gluten-free Chocolate Beet Cake has a soft and dense texture that makes this cake even more delicious. Enjoy!

Want another delicious and gluten-free baked treat? Try my Low-carb Almond Flour Chocolate Cake and Paleo Chocolate Pumpkin Cake!

Gluten-free Chocolate Beet Cake

 Gluten-free Chocolate Beet Cake

3.67 from 27 votes
Author: Olivia Ribas
Servings12 people
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
If you are sick of the same type of dessert you will love this Gluten-free Chocolate Beet Cake. It’s made with homemade beet puree, almond flour, coconut flour and melted dark chocolate on top.

Video

Save this recipe
Enter your email and we’ll send it to you. Plus, you’ll get recipes & tips every week!

Ingredients 
 

Wet ingredients for the cake

Dry ingredients for the cake

For the frosting

Instructions 

For the cake

  • Preheat the oven to 350˚F and grease an 8x8 square cake pan with coconut oil. Then place a piece of parchment paper on the bottom of the cake pan, leaving an overhang on the sides to lift the cake out when it’s done. Set aside.
  • In a medium bowl add all the wet ingredients and mix well until combined.
  • In another medium bowl add all the dry ingredients and mix everything well.
  • Pour the wet ingredients into the dry ingredients and stir well.
  • Transfer the batter to the greased pan and bake for about 30 minutes or until a toothpick is inserted in the center and comes out clean.
  • While the cake is in the oven, make the chocolate frosting (recipe below).
  • Let the cake cool in the pan before cutting into squares.
  • Gently spoon chocolate frosting onto the top of the cake squares. Enjoy!

For the frosting

  • In a heatproof bowl, add dark chocolate over simmering water.
  • When the chocolate is starting to melt, add the almond milk and mix well until all is combined and smooth.
  • Allow the chocolate frosting to cool before icing the cake.

Notes

  • You can roast the beets, boil them, or buy them pre-cooked! Pre-cooked beets will save you time.
  • Use gloves to keep your hands from staining when peeling and slicing beets to puree.
  • You can use any type of chocolate chips such as dark, semi-sweet, or milk chocolate.
  • To store: Tightly wrap up the cake and store it in the fridge for up to 5 days.
  • To freeze: Once the cake is cooled, skip adding the berries and tightly wrap the cake. Freeze for up to 3 months.

Nutrition

Serving: 1/12, Calories: 219kcal, Carbohydrates: 26g, Protein: 6g, Fat: 11g, Cholesterol: 31mg, Sodium: 142mg, Fiber: 4g, Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?

Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We'd love to see your recreation.

Gluten-free Chocolate Beet Cake
Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

Explore More

3.67 from 27 votes (23 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

24 Comments

  1. Melanie says:

    This cake is fantastic!   So fluffy and moist and perfect!  I like my chocolate cakes very chocolaty so I used 1/4 cup of cocoa powder (per your recommendation in a previous comment).  I ran out of peanut butter so I substituted some mashed banana with the little bit of nut butter I had and cut back the sugar.  This will be my go to cake recipe!   Thank you!

    1. Olivia Ribas says:

      That’s awesome. Happy you liked it!

  2. Pallavi Raviprakash says:

    What can be used as a substitute for coconut flour?

    1. Olivia Ribas says:

      Unfortunately no!