Gluten-Free Chocolate Beet Loaf Cake
This one-bowl GF chocolate and beetroot cake is amazing. It’s moist from the beet, and with a rich chocolate flavor. It comes together very quickly, and it’s delicious! Perfect as an afternoon treat, dessert, or even a snack.
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About this GF beetroot cake
This GF chocolate beetroot cake is very easy to make, and it’s delicious; it will surprise you! For more GF baking with vegetables, here is the link to these great chocolate beet muffins. Also, there is a dairy-free option for this recipe if you twist the icing.
This easy recipe calls for grated raw beetroot, which gives moisture, and is full of chocolate chips, besides cocoa powder, for a rich chocolate flavor. The beetroot flavor is very subtle. It mostly adds moisture and natural sweetness. It’s topped with a perfect icing, made with drops of the beet juice, that is delicious. You can also use red food colouring. The loaf cake looks great on every table and is perfect as an afternoon treat, dessert, or even a snack.
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.
- Oil: natural oil, like sunflower oil.
- Cocoa Powder: unsweetened cocoa powder.
- Eggs: room temperature eggs are better.
- Chocolate chips: optional.
How to make moist GF Chocolate Cake
Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or line 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.
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 it’s too thick, add more beet juice or milk, or too runny, add more powdered sugar. Adjust the colour to 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.
- Topping: top the loaf cake with cream cheese frosting.
- Dried fruits: add chopped toasted almonds, pecans, or walnuts for crunchiness.
- Beetroot Juice: replace the beetroot juice with one tablespoon of milk and add red food colouring to the icing.
- Dairy-free option: don’t use milk in the icing for a dairy-free loaf cake. Use more beetroot juice, lemon juice, or live on its own.
For more GF baking with vegetables recipes
Gluten-Free Chocolate and Beetroot Cake (moist & chocolatey)
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 ½ 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 ½ 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 9×5-inch loaf pan or line 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.
- 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 it's too thick, add more beet juice or milk, or too runny, add more powdered sugar. Adjust the colour to taste.
- When the loaf cake is completely cool spread the icing.