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

Gluten-Free Chocolate and Beetroot Cake

Almond Yes
Amazing one-bowl gluten-free chocolate and beetroot cake recipe. It's delicious, very moist from the beet, and with a rich chocolate flavor. It comes together very quickly!!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Cakes
Servings 8

Ingredients
  

  • 1/2 cup sunflower oil (120gr)
  • 1 cup brown sugar
  • 2 eggs
  • 2 cup grated raw beetroot (150gr)
  • 1 teaspoon vanilla extract
  • 3/4 cup corn starch (90gr)
  • 1/2 cup buckwheat flour (70gr)
  • 2 teaspoon baking powder
  • 2 tbsp cocoa powder
  • Pinch of salt
  • Chocolate chunks

Instructions
 

  • Preheat the oven to 350F (180C).
  • Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9x5-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 corn starch, buckwheat flour, baking powder, cocoa powder, salt, and chocolate chunks. Mix until well incorporated. You can also place the chocolate chunks on the top of the cake when it is almost cooked.
  • 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.
Keyword Gluten Free Chocolate and beetroot cake