Chocolate Beet Cake (Gluten & Dairy Free Options)
This chocolate beet cake is rich, ultra-moist, and secretly made with beets for the most decadent from-scratch dessert with gluten and dairy free options.
Servings: 12 servings
Calories: 422kcal
Cost: Varies
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Electric Mixer
- 9-inch Springform Pan
Ingredients
Cake
- 9 ounces Semi-sweet Chocolate Chips
- 1/2 cup Butter or coconut butter for dairy free
- 1/2 cup Coconut Oil melted
- 6 large Eggs separated
- 3/4 cup Sugar I use organic evaporated cane juice or coconut sugar
- 1 cup Beets steamed and pureed
- 1/4 cup Coconut Flour
- 1/2 cup Almond Flour If you're not gluten-free, you could use 3/4 cup spelt, whole wheat pastry, or all -purpose flour
- 2 Tablespoons Powdered Sugar
Glaze
- 1/4 cup Semi-Sweet Chocolate Chips
- 1 teaspoon Coconut Oil
Instructions
- Preheat oven to 350 degrees.
- Set up a double broiler (preferable to the microwave) to melt your chocolate, butter, and coconut oil in. Bring water just to a low boil and then set your bowl of ingredients on top. Once chocolate turns shiny stir and remove from heat. Return to heat and stir until melted. If heated too quickly, chocolate can seize, so I take mine off about two times and return it only if needed. Set aside and let cool to room temperature.
- Whisk together egg yolks (set whites aside in a mixer bowl) and granulated sugar until well blended. Add cooled chocolate to bowl and whisk. Stir in beets and flour.
- With an electric mixer beat egg whites with powdered sugar until soft peaks form. Fold this into the chocolate mixture, careful not to over mix, just until combined.
- Grease the springform pan with butter or coconut oil. Pour prepared batter into a spring form pan.
- Bake 40 minutes. Remove from oven. The center will still look raw, don't worry, take it out. It will set up as it cools. Cool on a wire rack and then chill in the fridge.
- For the glaze, use a double broiler or the microwave to melt the chocolate with the coconut oil. Drizzle over cake or eat by the spoonful, whichever you like.
Notes
Recipe Tips:
- Steam the beets until fork-tender, then puree until completely smooth for the best texture.
- Do not rush the chocolate melting process. Gentle heat prevents seizing.
- Folding the egg whites carefully keeps the cake light and silky.
- This cake slices best when fully chilled.
- For a seasonal twist, serve with a raspberry reduction or fresh berries.
Nutrition
Calories: 422kcal | Carbohydrates: 31g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 113mg | Potassium: 216mg | Fiber: 4g | Sugar: 24g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
