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Chocolate Beet Cake (gluten free)

Gluten-free chocolate beet cake made with almond flour and sweetened naturally with coconut sugar – a healthy take on chocolate cake, and a deliciously moist treat!

Chocolate Beet Cake - gluten-free and refined sugar-free, made with almond flour | TheRoastedRoot.net #dessert #glutenfree

Profondeur. Depth: listening to French music while allowing things to be as they are. Depth means absorbing words that are seductive, painful, tempting without having to know what they actually mean. It means feeling. Letting rationality take a hike and letting empathy take control; allowing sense of smell to guide. Welcoming the full spectrum of shapes and colors. Embracing the sound of beauty without need for comprehension. Tasting.  Feeling deep and rich.

Chocolate beet cake is alluuuuuuuuuuuuuuuuring. That’s alluring if you remove some u’s. Appealing, attractive, tempting, interesting, coquettish, glamorous, fascinating, flirtatious, enthralling, charming. All synonyms for a word that begins with a “sek” and ends with a “sē”.  And Cheeky. This, dear vixen, is your Valentine’s Day cake; it won the “Biggest Flirt” award in your high school yearbook, so heed my advice – make it for you lovey dovey on Lover’s Day.

Moons ago, I came across the sisters at Natural Sweet Recipes. They use all sorts of alternatives to cane sugar, such as agave, date sugar, powdered honey, maple syrup, etc. in their fun and very approachable recipes.  I was immediately drawn to their use of coconut sugar, so when I finally brought a bag home from my local natural food store, I let my obsessive personality loose and went a little coconut sugar crazy.

Chocolate Beet Cake - gluten-free and refined sugar-free, made with almond flour | TheRoastedRoot.net #dessert #glutenfree

And it all started with this beet cake.  Here’s what I learned about coconut sugar: It is rich in minerals and B Vitamins. B VITAMINS AND MINERSLS! IN YOUR SUGAR! I thought I’d point out that there are vitamins and minerals in coconut sugar. This sugar has been used in South East Asia for thousands of years. Thooooooooooooooooousands, and I’m just now learning about it! That’s a big one up if I ever saw one! It can be used as a 1:1 ratio to replace cane sugar; it is coarse, has a brown tint and has a lovely nutty, slightly salty (some say caramel) flavor.

The other attractive characteristics of the Chocolate Beet Cake is the health benefits of the beets (folate, Vitamin C, B Vitamins, etc) the raw cacao powder (antioxidants galore, sing it!), and almond flour (proTEIN!). The texture is soft and dense, the way a deep and rich cake should be.

I’d hate to do this to you, but….

Chocolate Beet Cake - gluten-free and refined sugar-free, made with almond flour | TheRoastedRoot.net #dessert #glutenfree

 

Hi, I’m Almond Flour Chocolate Beet Cake. I’m Cheeky.

Glooooooory beet thy cake!

Chocolate Beet Cake - gluten-free and refined sugar-free, made with almond flour | TheRoastedRoot.net #dessert #glutenfree

Chocolate Almond Flour Beet Cake (gluten free)

Author: Julia
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Ingredients

Instructions

  1. Bring a full pot of water to a boil and add the beets (peel on). Boil for about 25 – 30 minutes until beets are soft when poked with a fork.
  2. Drain the water and allow beets to cool. Chop the beets into eighths and add the beets to a blender along with the almond milk. Blend until smooth and set aside to cool.
  3. Preheat oven to 350 degrees.
  4. In a large mixing bowl, combine the almond flour, brown rice flour, baking soda, baking powder, salt, cacao powder and coconut sugar. Whisk to incorporate all dry ingredients together.
  5. In a separate mixing bowl, whisk the eggs, grapeseed oil and vanilla extract together.
  6. Add the pureed beets (once the puree is cool enough to not cook the eggs) to the egg mixture and mix to combine. Pour the wet beet mixture into the mixing bowl with all of the dry ingredients and stir until combined.
  7. Line a 9” round cake pan (or 8” square pan) with parchment paper.
  8. Pour the cake batter into the prepared cake pan and bake for 30 to 35 minutes or until the cake tests clean when poked in the center with a toothpick. 32 minutes was the magic number for me.
  9. Allow cake to cool then lift up on the parchment paper to set it on a cutting board.
  10. Garnish with very coarse sea salt (optional).
  11. Serve generous size portions of this delicious cake! Bonus points: Add homemade whipped cream on top.

 

 

 

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Lisa Edwina

Friday 24th of January 2020

it is very tasty and healthy i like it

Edward @Male Guide Reviews

Sunday 17th of November 2019

Excellent this post. i love your post. thanks for useful post.

Bella Hardy

Wednesday 30th of May 2018

Really this would be special and great chocolate beet cake recipe, Julia! Love healthy desserts! Thanks, Julia for sharing!

Julia

Wednesday 30th of May 2018

I'm so happy you like it, Bella! Thank you for the sweet comment! xo

Linda

Monday 19th of March 2018

Hi Can I use flax eggs instead of chicken eggs? For those who can't have eggs. Thank you.

Julia

Tuesday 20th of March 2018

Hi Linda! Truthfully, I haven't had much luck with flax eggs in baking, as I find the texture always turns out dense. If you're okay with the texture being denser than fluffy, I would say it's worth a shot :)

jen

Wednesday 7th of February 2018

hi.. is there any substitution for the rice fllour? all i have on hand is coconut, almond, oat, or arrowroot..

Julia

Wednesday 7th of February 2018

Hi Jen,

I haven't tested the recipe without rice flour, but I think almond flour would be a great replacement. You can also try oat flour, although I think it may turn out fairly dense. Let me know what you end up trying! xo

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