Chocolate Beet Cake (Gluten-Free)
Chocolate Beet Cake
This recipe is gluten-free and incorporates beets as a main ingredient. My absolute favorite chocolate cake! The cake is sweet, moist and delicious. It has a deep chocolate flavor and almost a brownie type of crumb. Can be paired with Cream Cheese Frosting or The Ultimate Cream Cheese Frosting (pictured).
Makes 16 servings.
Ingredients:
1 large beet (large enough to get 1 cup of beet puree)
1/2 cup Dutch-process cocoa powder
1-1/2 cups almond flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
2 oz. bittersweet dark chocolate chips
1 tsp. vinegar (apple cider or distilled or kombucha vinegar)
1 tsp. vanilla extract
4 large eggs
1-1/4 cups sugar
1 tsp. salt
Directions:
- Boil beet for about 40 minutes or until soft. Let cool and then peel. Process in food processor with 1-2 tablespoons of water until the consistency of applesauce. Set aside 1 cup and save any extra for other beet puree needs.
- Preheat oven to 350°F (175°C) and prepare a 9-inch cake pan with coconut or canola oil.
- Sift together almond flour, cocoa powder, baking soda and cinnamon in medium bowl and set aside.
- In large bowl, beat together eggs, sugar and salt until they have incorporated a lot of air (high speed for about 5 minutes).
- Microwave dark chocolate for about 60-90 seconds in microwave, stopping to stir every 30 seconds and watching closely, until just melted.
- Incorporate vanilla and vinegar into melted chocolate, mixing well. Then add the cup of beet puree and mix well.
- Pour chocolate beet mixture into egg mixture and beat on medium until combined.
- Add flour mixture 1/3 at a time until incorporated into wet ingredients.
- Pour cake batter into prepared pan and bake for 40-50 minutes, or until knife comes clean when penetrated in the middle.
- Let cake cool completely before attempting to remove from pan.

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