Gluten-Free Chocolate Chip Beet Cake
I like cake…
I like cupcakes…
I like beets…!
What?!?
I do like cake, fun little cupcakes AND eating healthy. So when I get the chance to mix all of these things up into one wonderful confection, I take it.
Adding sneaky greens to your dishes, whether they be baked, stirred, sauteed or blended, is a great way to incorporate extra nutrition, fiber, and sometimes color.
I’ve made this cake before and loved it dearly, though this time I changed it up slightly- using less flour, less oil, and much less sugar. Healthier cake… yes!
This recipe has been enjoyed by family and friends, all of whom have given it the “Yum!” Seal of Approval.
I highly suggest trying this recipe. It’s easy, quite tasty, absolutely moist and definitely delicious. The best part, in my opinion, is that you can pretty much eat it for breakfast, snack or dessert without much any guilt. 😉
Gluten-Free Chocolate Chip Beet Cake
- 3 medium eggs
- 75 g granulated sugar
- 75 g coconut sugar
- 75 ml vegetable oil
- 1 cup applesauce (or 25 ml more olive oil)
- 1 medium banana
- 300 g cooked beets, cooled*
- 1 tsp vanilla extract
- 45 g unsweetened cocoa powder
- 175 g gluten free flour mix
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 85 g dark chocolate chips
*To cook beets: wrap in tin foil with 2 tbsp water- baked at 425 until tender. Or boil beet in a large pot until soft.
Pre-heat oven to 350 degrees.
In a blender, pulse together eggs, sugar, oil, applesauce, banana, and vanilla extract. Add the cooked (and cooled) beets and pulse again until the batter is smooth.
In a large bowl, mix together the cocoa, flour, baking soda, gum, and salt. Fold the wet beet mixture into the dry ingredients, until everything is JUST combined. There may be some lumps- let sit for 2-3 minutes, add chocolate chips, then briefly fold again.
Grease a 10 inch cake pan, pouring the cake batter and spreading uniformly. Bake for about 30-45 minutes (mine took almost 50 minutes in a glass Pyrex), or until the toothpick test comes out clean.
And this is where you get to decide the fate of your cake. Frost or not to frost… that is the question! Although this cake is moist, chocolaty, delicious enough to be eaten alone. But a little chocolate or vanilla coconut Paleo frosting might be AMAZING to add (or just eat with a spoon alongside your beet cake).
Enjoy!
