I have to say...I've been making the same chocolate cake recipe for years--because it is great. But this cake....takes the cake! A surprise ingredient, earthy sweet beet puree gives this cake a red hue as well as a rich, fudgey and decadent texture. The best part is that nobody will ever know it is gluten-free and dairy-free! Beets add moisture and sweetness to the cake. They DO NOT make the cake taste like a salad - so I encourage you to try this recipe as soon as you can. You won't regret it! You can make this a Bundt cake, drizzled with chocolate, or as a layer cake with your favorite frosting.
Decadent Chocolate Cake ( Gluten Free & Dairy Free)
1 hr 10 min
- 10 servings
- Prep time: 40 Minutes Cook time: 30 Minutes Total time: 1 hr 10 min
For the Cake:
- 3 medium beets, washed, peeled & diced
- 2 tbsp coconut oil, plus more to grease the pan
- ½ cup cocoa powder
- 1½ cups almond flour
- ½ tsp. baking soda
- 2 oz. bittersweet chocolate
- 1 tsp apple cider vinegar
- ½ tsp almond extract
- 4 large eggs
- 1¼ cups packed light brown sugar
- 1 tsp sea salt
For the Glaze:
- 4 oz. bittersweet chocolate
- 1 tbsp coconut oil
- Pinch of sea salt
- coarse sea salt for dusting
- Steam beets using a steamer over a pot with boiling water, until a knife easily pierced the skin. Transfer to a blender and add 1-2 Tbsp. water from the pot. Blend, adding water 1 Tbsp. at a time as needed, until a smooth purée forms. Be careful not to add too much water at a time. You want the purée to be the consistency of applesauce.
- Measure out 1 cup purée (you can use any extra purée for another use)
- Preheat oven to 350°. Grease a Bundt pan generously with coconut oil.
- Whisk almond flour, baking soda, and cocoa powder in a medium bowl; set aside.
- Heat chocolate and 2 Tbsp. oil in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until melted. Remove bowl from heat. Stir in vinegar, almond extract, and 1 cup of beet purée until smooth.
- Beat eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than doubled in volume and mixture holds a ribbon for several seconds when the beater is lifted above batter, about 5–7 minutes. This step is very important because it is key to creating an aerated texture.
- Pour the chocolate-beet mixture into egg mixture and beat on low speed until combined. Add in the dry ingredients and Beat on lowest speed, scraping down bowl as needed, until combined.
- Transfer batter to prepared pan. Bake cake until the top springs back when gently pressed, 20-30 minutes (depending on size of the pan).
- Let cool completely. Carefully flip the cake over onto a serving plate while you make the glaze.
- Heat chocolate, oil, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes.
- Drizzle the glaze over the cake to cover top. Sprinkle lightly with coarse sea salt (optional). Let sit at room temperature until glaze is set.
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