Gluten-free Chocolate Beet Cake

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.

Course Dessert

Cuisine American

Keyword cookies and brownies, dairy free, dessert, gluten-free, paleo

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 219kcal

Author Olivia Ribas

Ingredients

Wet ingredients for the cake

2 cooked small beets pureed
½ cup almond butter or peanut butter
1/3 cup honey
2 eggs
1 teaspoon vanilla extract

Dry ingredients for the cake

½ cup almond flour
2 tablespoons coconut flour
2 tablespoons cacao powder
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon sea salt
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ cup chocolate chips

For the frosting

1 cup dark chocolate chopped
¼ cup almond milk

US Customary - Metric

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.

Video

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