June 15, 2022

Gluten Free Chocolate and Beetroot Cake

Simple one-bowl gluten-free chocolate and beetroot cake recipe. It is delicious, very moist from the beet, and with a rich chocolate flavor. It comes together quickly and freezes very well!!

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Beetroot chocolate loaf cake on parchment paper with a slice of it.

About this recipe

As I already mentioned in some other posts, I am a fan of vegetables in sweet recipes. In this case, I used grated raw beetroot, which gives moisture, and I used chocolate chunks, besides cocoa powder, to make it more chocolaty.

This gluten-free chocolate and beetroot cake is very easy to make and it’s delicious, it will SURPRISE you!! It also freezes very well.

Beetroot and chocolate loaf cake with two slices of it on parchment paper.

Ingredients:

Grated Raw Beetroot: this recipe call for fresh beetroot. Don’t use canned.
Buckwheat flour: gives texture and a special flavor.
Baking powder: be sure it is gluten-free.
Oil: I used sunflower oil but coconut oil should work well.
Cocoa Powder: unsweetened cocoa powder.
Vanilla extract: add flavor.
Eggs: room temperature eggs are better.
Salt: enhance flavors.
Brown sugar: you can also use granulated sugar but you should check the amount.
Chocolate chunks: optional

Steps

Preheat the oven to 350F (180C).

Lightly grease a loaf pan or line it with parchment paper. 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.

Glass bowl with a brown mixture. A pink napkin under the bowl.

Glass bowl with a brown mixture and eggs mixed.

Finally add the corn starch, buckwheat flour, baking powder, salt, cocoa powder, and chocolate chunks. Mix until well incorporated. You can also place the chocolate chunks on the top of the loaf cake when it is almost cooked.

Glass bowl with a mixture and grated beetroot. A pink napkin under the bowl..

Plate with dry ingredients being poured into a glass bowl with a mixture.

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.

Storing

Store at room temperature for up to three days or refrigerate for up to five days. You can also freeze it, it’s better if you slice it up before freezing so you don’t need to defrost the entire loaf cake.

For more recipes with vegetables…