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chocolate beet cake
Home 5 Recipes 5 Chocolate Beet Cake (Vegan & GF)

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

Preparation

  • 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.

Note:

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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