Amélie's Larder

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Ultimate Beetroot and Chocolate Cake

From Love Beetroot

The name says it all! Was asked to try as glu­ten free – wow! So easy to make, very easy to eat!


Makes 8 servings

  • 250g plain cooked (vacuum packed) beetroot drained and pureed
  • 200g quality dark chocolate (70% cocoa)
  • 200g plain flour ( I like Dove's GF Flour)
  • 200g unsalted butter
  • 100g dark brown sugar
  • 3 large eggs
  • 2tsp cocoa powder
  • 2tsp baking powder
  • 1 tsp vanilla extract
  • icing sugar for dusting


Prep 15 mins · Cook 50 mins

  1. Pre-heat the oven to 180˚C/Gas Mark 4. Grease and line a 23cm loose bottomed tin.
  2. Break the chocolate into pieces and put into a food processor. Blitz until crumbed but not totally powdered. Some large pieces will give the cake great texture.
  3. Add the beetroot and blend together. Then add the remaining ingredients to the processor and whiz until well mixed.
  4. Pour the mixture into the prepared tin and lightly level out the surface.
  5. Bake in the pre-heated oven for 45 – 50 mins or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little.
  6. Allow the cake to cool for a few mins in the tin before removing to a cooling rack.
  7. Dust lightly with icing sugar and serve in wedges.
This cake is also great as a dessert just serve with a little crème fraiche on the side.

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