beetroot & chocolate cake ~ gluten free

It's taken me a few attempts but I think I have nailed it at last and (no pun intended) but the proof is in the pudding or atleast when you lick the cake mix spoon and your face lights up…..

The first time I made this was for Ralphs birthday at a ridiculous time of night in a blind panic and ever since I've never been able to get it to taste just right. I'm a recipe tinkerer. I do that much tinkering I can never remember what I tinkered with in the first place so I end up with lots of not quite right bakes. According to Big D that's the most annoying thing about me but I just can't help myself!

A beetroot and chocolate cake sounds so wrong but believe me your taste buds are going to go yum, yum, yum!

A word of advice: use the best cocoa powder you can find as it really does make all the difference! No Cadbury nonsense in this cake no Sir!

Recipe adapted from one I found on Nigella's website here

To make this weird but wonderful beauty of a cake you will need:

300g beetroot. Peeled and then grated. No need to cook.

150ml olive oil

2 large free range eggs

100g almond meal

100g gluten free plain flour

40g cocoa powder

300g sugar (I used pure evaporated cane sugar but I think brown sugar would work just aswell)

1 tsp vanilla extract

80g dark chocolate

11/2 tsp gf baking powder (but regular is fine also)

1/4 tsp salt

Got all that? Now we're good to go! Pop your oven on at 180 degrees and grease a 20cm cake tin.

Break up the dark chocolate and melt over a double boiler.

Whilst the chocolate is melting away grab another bowl and whisk together the sugar, egg and oil.

Add the grated beetroot, vanilla extract and melted chocolate to the sugar mix and stir until combined.

^^^i used the larger grater side but you could always use a smaller grater setting^^^

In another bowl put the almond meal, plain flour, baking powder and salt. Sieve in the cocoa powder too and give it a quick stir.

Now fold the dry ingredients into the wet making sure you scrape the bottom of the bowl as you fold, we don't want any floury bits left behind!

Once you're happy with your folding skills pour the mix into your prepared cake tin and put in the oven for around 40- 50 mins. Check after 40 mins by placing a skewer in the middle. We want a clean skewer if its chocolaty give you cake a few more mins baking time and try again.

Leave on a wire rack to cool. And as Nigella recommends a chocolate ganache coating would be heavenly if you're that way inclined. Big D had other plans and requested a slice within seconds of it coming out of the oven. Maybe next time…..



3 thoughts on “beetroot & chocolate cake ~ gluten free

  1. This sounds delicious! I love beetroot (mostly juice it thought), but this needs to be tried. I don’t have any cocoa powder – how big a difference does it make ? Also I assume GF is just for your taste and normal flour should still do the trick? Perhaps wholemeal flour.

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