Ever since I came across the sisters at Natural Sweet Recipes, I have been dying to try all of their naturally sweetened treats. They use all sorts of alternatives to cane sugar in their fun and very approachable recipes, such as agave, date sugar, powdered honey, maple syrup, etc. I was immediately drawn to their use of coconut sugar, so when I finally brought a bag home from my local natural food store, I let my obsessive personality loose and went a little coconut sugar crazy.
And it all started with this beet cake. Here’s what I learned about coconut sugar: It is rich in minerals and B Vitamins. B VITAMINS AND MINERSALS! IN YOUR SUGAR! This sugar has been used in South East Asia for thousands of years. Thousands, and I’m just now learning about it! That’s a big one up if I ever saw one! It can be used as a 1:1 ratio to replace cane sugar; it is coarse, has a brown tint and a lovely nutty, slightly salty (some say caramel) flavor. 
The other attractive characteristics of the Chocolate Beet Cake is the health benefits of the beets (folate, Vitamin C, B Vitamins, etc) the raw cacao powder (antioxidants galore, sing it!), and almond flour (protein!). The texture is soft and dense, the way a deep and rich cake should be.
Gluten Free Chocolate Cake with Beets
- Total Time: 62 minutes
- Yield: 6-8 servings 1x
Description
A rich and dense gluten-free chocolate cake made with beets, offering a unique blend of flavors with coconut sugar and almond flour.
Ingredients
- 1-1/2 cups almond meal
- 1/2 cup brown rice flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-1/2 teaspoons sea salt
- 1-1/2 cups coconut sugar
- 2/3 cup cacao powder
- 1/4 cup dark chocolate chips (optional)
- 3 medium beets
- 3 large eggs
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- Bring a full pot of water to a boil and add the beets with the peel on. Boil for about 25-30 minutes until the beets are soft when poked with a fork. Drain the water and allow the beets to cool.
- Once cooled, peel and chop the beets into small pieces. Place them in a food processor and pulse until smooth.
- In a large mixing bowl, combine the almond meal, brown rice flour, baking soda, baking powder, sea salt, coconut sugar, and cacao powder. Mix well.
- In a separate bowl, whisk together the eggs, melted coconut oil, and vanilla extract.
- Add the beet puree to the wet ingredients and mix until fully combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in the dark chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-32 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Coconut sugar can be replaced with regular cane sugar in a 1:1 ratio if needed. The cake is dense and moist due to the beets, which also add nutritional benefits like folate and Vitamin C. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 350
- Fat: 18
- Carbohydrates: 45
- Fiber: 5
- Protein: 6
- Cholesterol: 55
