Gluten free vegan beetroot chocolate cake

So you may notice that I do already have a recipe for this on my blog…in fact, it is the reason I started this blog in the first place!  So many people requested the recipe that I decided to make it easily accessible for everyone 🙂

And this version is the EVEN BETTER (in my opinion) recipe!  It’s chocolatier (less carob, more cacao).  It’s healthier (less coconut oil, more almond milk).  It’s got a better texture (less raising agent, more structure).  And we love it even more!

I always use this version for our birthday cakes, it’s what all my family request for every celebration.

I hope you love it too…

Print Recipe

Gluten free vegan beetroot chocolate cake

Course

Desserts

Cuisine

Vegan

Servings

people

Ingredients

wet ingredients

• 250 grams precooked beetroot
• 70 grams odourless/mild coconut oil melted (1/3 cup)
• 1/3 cup almond milk
• 1/3 cup maple syrup

dry ingredients

• 125 grams brown rice flour or plain
• 90 grams ground almonds
• 95 grams coconut sugar
• 1/2 tsp pure vanilla powder optional
• 30 grams cacao powder (4 tbsp)
• 15 grams carob powder (2 tbsp)
• 1 tsp bicarbonate of soda
• 1 1/2 tsp cream of tartar
• 1/4 tsp salt

Course Desserts Cuisine Vegan Servings people Ingredients wet ingredients 250 grams precooked beetroot 70 grams odourless/mild coconut oil melted (1/3 cup) 1/3 cup almond milk 1/3 cup maple syrup dry ingredients 125 grams brown rice flour or plain 90 grams ground almonds 95 grams coconut sugar 1/2 tsp pure vanilla powder optional 30 grams cacao powder (4 tbsp) 15 grams carob powder (2 tbsp) 1 tsp bicarbonate of soda 1 1/2 tsp cream of tartar 1/4 tsp salt

Instructions

1. Preheat the oven to 170 degrees celcius (fan) and line two 7 inch cake tins with baking paper.
2. Place all of the wet ingredients in a blender and blend until very smooth (this should give you a beautiful deep red-coloured mixture)
3. Sift all of the dry ingredients into a large mixing bowl and stir together.
4. Pour the wet ingredients into the dry and stir together briskly (you don't want to spend too long doing this or the bubbles that are forming will get knocked out rather than raising your cake!)
5. Pour into the prepared cake tins (approx 420 grams in each) and place side by side on the middle shelf of your preheated oven.
6. Bake for 40 minutes and then turn out carefully onto a cooling rack to cool before icing.

These cakes don’t rise with a dome, so are perfect for layering together and icing with all kinds of decorations.  The one in this picture was made for my daughter’s last birthday party and she loved it 🙂