chocolate beet cake
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Chocolate Beet Cake (Vegan & GF)

Are you on a quest to embrace a gluten-free and vegan lifestyle, but finding it a bit of a culinary challenge in your day-to-day kitchen adventures?

Fear not! There’s a treasure trove of mouthwatering recipes that make creative use of gluten-free flour and other alternatives.

Join us on a culinary journey as we explore a delectable vegan chocolate beet cake recipe, crowned with an indulgent chocolate avocado frosting. You’ll soon realize that this dessert isn’t just a treat for your taste buds; it’s also a wholesome addition to your dietary repertoire.

Ingredients for chocolate beet cake (serves four)

  • 1 1/2 cups gluten free flour blend
  • 1/2 cup unsweetened cocoa powder
  • 1 cup organic cane sugar you can sub coconut sugar for all or part of this
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup organic canola oil or coconut oil
  • 1/2 cup beets pureed
  • 3/4 cup water
  • 1 teaspoon apple cider vinegar
  • For the Frosting:
  • 2 avocados
  • 10 Tablespoons maple syrup
  • 1/2 cup unsweetened cocoa powder


  • Preheat the oven to 175 degrees celsius. Lightly grease and flour a 9 inch round cake pan.
  • In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.
  • Add the organic canola oil, beet puree, water, and apple cider vinegar. Mix batter by hand.
  • Pour batter into prepared cake pan. Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • Let the cake cool in the pan for about 25 minutes, then run a knife around the edges of the cake and invert the pan to remove the cake.
  • Allow cake to cool completely before frosting.
  • To make the frosting, combine the avocados, maple syrup, and cocoa powder in the food processor. Process until very smooth.
  • Taste it, and add more maple syrup if needed.
  • Frost the cooled cake and then store the frosted cake in the refrigerator.


When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.

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