This is a delicious recipe for a chocolate cake that I made recently and modified with gluten free flour. The beetroot makes the cake light and moist, which is always a bonus when using gluten-free flours as they can tend to dry out quickly. I was also keen to use up the remaining Easter chocolate that was still lurking about the house.
Gluten -Free Chocolate Beetroot Cake
Makes a 9-inch cake
Non-hydrogenised Coconut oil for greasing the cake tin
1 cup firmly packed light or dark brown sugar
¼ cup butter
1 large organic egg
2 large organic egg whites
3 ounces semisweet or bittersweet chocolate (GOOD QUALITY), melted and cooled
½ cup beetroot puree
½ cup low fat 1% buttermilk
1 teaspoon pure vanilla extract
2 cups gluten free flour *
1 teaspoon baking soda
¼ teaspoon salt
* All-purpose flour can be substituted here
- Preheat the oven to 350 F. Pre-grease a 9-inch baking pan.
- In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the butter until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beetroot puree, buttermilk, and vanilla.
- Add the flour, baking soda, and salt – beat until smooth.
- Pour the batter into the pan and bake for 35-40 minutes. Let the cake cool 5 minutes in the pan before turning out onto a rack to cool completely.