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Dairy And Gluten Free Chocolate Almond Beetroot Cake Recipe

Vegetables in cake are a brilliant idea, carrot cake deliciously proves this fact. As I write this, I wonder who made the very first carrot cake … They were a genius, opening the road for generations of creative cooks and bakers to experiment with vegetables in sweet cakes, like beetroot in this chocolate cake. Now, fear not, the beetroots in this cake are not overpowering at all, instead, they beautifully complement the chocolate. Try replacing the rice flour with coconut flour and use honey for a Paleo Chocolate Almond Beetroot Cake.

Posted by: michael
On: 25/02/2014

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet
Desserts
Recipes for kids

You will need

Ingredient	Add
100 ml olive oil, plus a little extra to grease the cake tin		More products
4 Tbsp or about 80g barley malt extract OR		More products
4 Tbsp or about 80g honey OR		More products
4 Tbsp or about 80g of your preferred liquid sweetener
50g cooking dark chocolate (at least 70% cacao)		More products
250g grated beetroot		More products
3 eggs	Available only in our Edinburgh shops	More products
100g brown rice flour		More products
100g ground almonds		More products
5 Tbsp or about 40g of cacao powder, plus a little extra for the cake tin
2 tsp gluten-free baking powder		More products
pinch sea salt		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Pre-heat your oven to 180C or 350F, 150C if you have a fan oven.
Put the olive oil in a medium saucepan and gently warm it over medium heat. Add the malted barley extract or sweetener of your choice and the chocolate, stirring until the chocolate is just melted. Chocolate drops are very practical to use, but if using chocolate in a bar, break it into smaller chunks to make it easier to melt. Remove the saucepan from the heat as soon as the chocolate has completely melted.
Grate the beetroot. I use my food processor for this, but a hand grater will work just fine too, of course. Also, you may want to experiment with grating your beetroot fine or chunky : with finely grated beetroot the cake cooks faster, but I really like the consistency of the cake with chunkier beetroot pieces in it, more rustic, if you wish. So grate your beetroot, fine or chunky, add it to the saucepan and mix.
Lightly beat the eggs in a small bowl and add them to the saucepan.
Sieve the rice flour, cacao powder, baking powder and salt in a separate bowl. Add the ground almonds.
Stir the dry ingredients into the beetroot mixture and mix until well combined.
Grease your cake tin with a little olive oil, and dust with cacao powder.
Put the cake batter into the cake tin and bake for about 30 minutes or until cracked on top and a skewer inserted in the centre of the cake comes out almost dry.
Allow to cool in the cake tin for about 15 minutes. Can be served still warm, but equally lovely cooled.