Gluten-Free Chocolate and Beetroot 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!
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 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 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.
Notes
Store the loaf cake at room temperature for up to 3 days or refrigerate for up to 5 days.
Icing: if not using the beetroot juice, add one more tablespoon of milk to the icing and add a pinch of red food colouring