Gluten-Free Chocolate Beet Loaf Cake
Amazing one-bowl gluten-free chocolate and beetroot cake recipe. Very moist from the beet and with a rich chocolate flavor. It comes together very quickly and it’s delicious!
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About this recipe
This GF chocolate beetroot cake is very easy to make and it’s delicious, it will surprise you! Very similar to this recipe of chocolate beet muffins.
This recipe calls for grated raw beetroot, which gives moisture, and full of chocolate chips, besides cocoa powder, to make it more chocolaty!
It’s top with a perfect icing, made with drops of the beet juice that is delicious. You can also use a red food colouring. The loaf cake looks great in every table.
Ingredients:
The main ingredients of the recipe are:
- Grated Raw Beetroot: this recipe calls for fresh beetroot. Don’t use canned.
- Flour: gluten-free all-purpose flour.
- Baking powder: be sure it is gluten-free. Leaving agent.
- Oil: sunflower oil but coconut oil should work well.
- Cocoa Powder: unsweetened cocoa powder.
- Eggs: room temperature eggs are better.
- Chocolate chips: optional.
How to make GF Chocolate Beet Cake
Preheat oven to 350°F (180°C).
Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.
In a large bowl mix oil with sugar. Add the eggs, one by one, mixing well after each addition, the grated beetroot and vanilla extract. Mix well.
Finally add the gluten-free all-purpose flour, baking powder, salt, cocoa powder, and chocolate chips. Mix until well incorporated.
Pour the mixture into the prepared pan.
Bake for 45/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
Let cool before removing.
For the icing:
In a small bowl place powdered sugar with one tablespoon of the beetroot juice. Mix and add one more tablespoon of milk, and integrate it until you get the desired consistency. If necessary add more beet juice or milk. The frosting should not be too runny. Adjust colour as taste.
When the loaf cake is completely cool spread the icing.
Storing
Store the loaf cake at room temperature for up to 3 days or refrigerate for up to 5 days.
You can freeze it for up to 3 months, it’s better to slice it up before freezing so you don’t need to defrost the entire loaf cake.
Variations:
- Flour: you can try a different mix of gluten-free flour.
- Oil: replace sunflower oil with coconut oil.
- Topping: top the loaf cake with cream cheese frosting.
- Beetroot Juice: replace the beetroot juice with one tablespoon of milk and add red food colouring to the icing.
For more related recipes
Gluten-Free Chocolate and Beetroot Cake
Ingredients
- ½ cup sunflower oil
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 cup grated raw beetroot (150gr)
- 1 teaspoon vanilla extract
- 1 and 1/2 cup gluten-free all-purpose flour
- 2 teaspoon baking powder
- 2 tbsp cocoa powder
- Pinch of salt
- 3/4 cup Chocolate chips optional
For the icing:
- 1 and 1/2 cup powdered sugar
- 1 tablespoon beetroot juice optional (replace with red food colouring)
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.
- In a large bowl mix oil with sugar. Add the eggs, one by one, mixing well after each addition, the grated beetroot, and vanilla extract. Mix well.
- Finally add the gluten-free all-purpose flour, baking powder, cocoa powder, salt, and chocolate chips. Mix until well incorporated.
- Pour the mixture into the prepared pan.
- Bake for 45/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
- Let cool before removing.
For the icing:
- In a small bowl place powdered sugar with one tablespoon of the beetroot juice. Mix and add one more tablespoon of milk, and integrate it until you get the desired consistency. If necessary add more beet juice or milk. The frosting should not be too runny. Adjust colour as taste.
- When the loaf cake is completely cool spread the icing.
