Velvet Gluten-Free Chocolate Beetroot Dream

Gluten-Free Chocolate Beet Cake

Wet ingredients for the cake

• ▢ 2 cooked small beets pureed
• ▢ ½ cup almond butter or peanut butter
• ▢ 1/3 cup honey
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract

Dry ingredients for the cake

• ▢ ½ cup almond flour
• ▢ 2 tablespoons coconut flour
• ▢ 2 tablespoons cacao powder
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon sea salt
• ▢ ¼ teaspoon ground cloves
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ cup chocolate chips

For the frosting

• ▢ 1 cup dark chocolate chopped
• ▢ ¼ cup almond milk

For the Cake

• Step 1: Prepare your pan. Preheat your oven to 350˚F (175˚C). Lightly grease an 8×8 inch (20×20 cm) square cake pan with coconut oil or another preferred oil. Line the bottom of the pan with a piece of parchment paper, ensuring there’s an overhang on the sides. This thoughtful step will make it incredibly easy to lift the baked cake out of the pan once it’s cooled. Set the prepared pan aside.
• Step 2: Combine wet ingredients. In a medium mixing bowl, add all the wet ingredients: the beet puree, almond butter (or peanut butter), honey, eggs, and vanilla extract. Whisk them thoroughly until they are completely combined and form a smooth, uniform mixture.
• Step 3: Mix dry ingredients. In a separate medium bowl, combine all the dry ingredients: almond flour, coconut flour, cacao powder, baking soda, baking powder, sea salt, ground cloves, and ground cinnamon. Stir well with a whisk or fork to ensure all ingredients are evenly distributed and there are no lumps. This is crucial for an even bake.
• Step 4: Combine wet and dry. Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold and stir until just combined. Be careful not to overmix; a few lumps are fine, but overmixing can lead to a tough cake. Finally, stir in the chocolate chips, ensuring they are evenly distributed throughout the batter.
• Step 5: Bake the cake. Transfer the prepared cake batter into your greased and parchment-lined 8×8 inch pan. Spread the batter evenly. Bake for approximately 30 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean. Baking times may vary slightly depending on your oven, so keep an eye on it.
• Step 6: Prepare the frosting. While your cake is in the oven, you can start making the luxurious chocolate frosting. The simple instructions are detailed in the “For the Frosting” section below.
• Step 7: Cool and slice. Once baked, remove the cake from the oven and allow it to cool completely in the pan before attempting to cut it into squares. This cooling period is essential for the cake to set properly and prevent it from crumbling.
• Step 8: Frost and serve. Once cooled, gently spoon or spread the cooled chocolate frosting onto the top of the cake squares. For an extra touch of elegance and freshness, consider garnishing with fresh berries like raspberries or strawberries. Now, it’s time to enjoy your incredibly delicious and healthy Gluten-Free Chocolate Beet Cake!

For the Frosting

• Step 1: Melt the chocolate. Place the chopped dark chocolate in a heatproof bowl. Set this bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. This creates a double boiler, which gently melts the chocolate without burning it.
• Step 2: Create a smooth ganache. As the chocolate begins to melt, add the almond milk. Stir continuously until all the chocolate has melted and is thoroughly combined with the almond milk, creating a smooth, glossy, and luxurious frosting.
• Step 3: Cool before applying. Remove the bowl from the heat and allow the chocolate frosting to cool and thicken slightly before applying it to the cake. If it’s too warm, it will be too runny. If it gets too firm, you can gently rewarm it over the simmering water for a minute or two until it reaches the desired consistency.

• Preparing Beets: You have several options for preparing your beets for the puree. You can roast them in the oven until tender, boil them on the stovetop, or opt for the ultimate convenience by purchasing pre-cooked beets (often found vacuum-sealed in the produce section). Pre-cooked beets will significantly cut down on your prep time!
• Avoid Stains: Beets have a very strong natural pigment that can easily stain your hands and cutting boards. To prevent this, consider wearing gloves when peeling and slicing beets for pureeing. A little lemon juice or vinegar can help clean stained surfaces.
• Chocolate Choices: Feel free to customize the cake’s flavor by using your preferred type of chocolate chips. Dark chocolate offers a rich, intense flavor, while semi-sweet provides a balanced sweetness. For a milder, creamier taste, milk chocolate chips can also be used, though be mindful of the added sugar content.
• Storing Your Cake: To keep your Gluten-Free Chocolate Beet Cake fresh and moist, tightly wrap any leftover slices or the entire cake in plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 5 days. This also applies to the frosting, which will firm up in the cold.
• Freezing for Later: This cake freezes beautifully! Once the cake has completely cooled (and before adding any fresh berries or garnishes), wrap it tightly in a layer of plastic wrap, followed by aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. To enjoy, simply thaw in the refrigerator overnight or at room temperature.

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