Gluten-Free Chocolate and Beetroot Cake (moist & chocolatey)
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.
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 9x5-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.
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