Description
Moist, tender chocolate beetroot cake that is a lovely shade of reddish-brown. Not only is this cake incredibly delicious, it’s also gluten-free and vegan!
Ingredients
Units
Scale
- 1 large beetroot (to get 1 cup of beetroot puree)
- 2 cups brown rice flour
- 1 cup applesauce
- 1/2 cup maple syrup (or liquid sweetener of choice)
- 1 cup non-dairy chocolate chunks
- 1/2 cup coconut oil
- Pinch of salt
Instructions
- Boil the beetroot in a large pot of water until it is fork tender (approximately 1 hour). Once beetroot is cooked, set aside and cool or run it until cold water. When beetroot is cooled, peel it.
- Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and grease and line a large round cake pan with parchment paper on the bottom and the sides.
- Cut the beetroot into small pieces and process it in an electric blender until you get a smooth beetroot puree.
- Place beetroot puree into a large bowl together with brown rice flour, applesauce, maple syrup and salt.
- Melt coconut oil in a small pan and mix in the chocolate chunks until chocolate is completely melted.
- Pour chocolate-coconut oil mixture into the bowl with the rest of the ingredients and mix very well until you get a homogeneous batter. The batter will be thick but it’s ok.
- Pour the batter into the prepared cake pan and bake for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean.
- Let the chocolate beetroot cake cool for 10 to 15 minutes before removing it and slicing.
Notes
Adapted from: Delicious Ella
- Prep Time: 10 mins
- Cook Time: 1 hour 25 mins
- Category: Dessert
- Cuisine: Gluten-free, Vegan