Gluten and Dairy free Dark Chocolate and beetroot cake

Gluten and dairy free dark chocolate cake

Who doesn’t love a dark juicy chocolate cake? But the last thing it should be is dry. This recipe manages to be lovely and moist with the added benefit of hidden veg and Oaty goodness!

I’ve made mine in a loaf tin (dangerously easy to slice!) but for more of an occasion you could make it in a round cake tin and top with a cream cheesy topping or a chocolate ganache and decorate. But I think sumptuous enough without…

Ingredients:

 200g of cooked beetroot (I get mine from a vacuum pack from the supermarket – just make sure there’s no vinegar on them!)
 200g Glebe Farm Gluten free plain flour
 80g dark cocoa powder
 250g golden caster sugar (although granulated worked just fine!)
 4 medium eggs
 Pinch of salt
 1 heaped tablespoon of Gluten Free baking powder
 250ml of rapeseed oil

Directions:

1

Preheat the oven to 170 C

Start off by whizzing up the beetroot, either with a hand blender or in a food processor. In the food processor mine will only reduce to tiny lumps rather than a puree like the hand blender, but that’s fine. Add the Oat Flour and blitz together in the food processor, this helps to reduce those lumps away.

2

Then throw in the sugar, salt, eggs and baking powder and whizz or stir. Finally, pour in a slow continuous stream and mix in the oil, until you get a glossy batter.

3

Pop this straight into a loaf tin which is lined with greaseproof paper if you have it, if not grease well with a little more oil.

4

Bake at 170 degrees for about 40 minutes, until a skewer comes out clean. Try not to overcook it or it will become dry!
Enjoy with an Oat Drink latte, delicious!!

Gluten and dairy free dark chocolate cake

Ingredients

 200g of cooked beetroot (I get mine from a vacuum pack from the supermarket – just make sure there’s no vinegar on them!)
 200g Glebe Farm Gluten free plain flour
 80g dark cocoa powder
 250g golden caster sugar (although granulated worked just fine!)
 4 medium eggs
 Pinch of salt
 1 heaped tablespoon of Gluten Free baking powder
 250ml of rapeseed oil

Directions

1

Preheat the oven to 170 C

Start off by whizzing up the beetroot, either with a hand blender or in a food processor. In the food processor mine will only reduce to tiny lumps rather than a puree like the hand blender, but that’s fine. Add the Oat Flour and blitz together in the food processor, this helps to reduce those lumps away.

2

Then throw in the sugar, salt, eggs and baking powder and whizz or stir. Finally, pour in a slow continuous stream and mix in the oil, until you get a glossy batter.

3

Pop this straight into a loaf tin which is lined with greaseproof paper if you have it, if not grease well with a little more oil.

4

Bake at 170 degrees for about 40 minutes, until a skewer comes out clean. Try not to overcook it or it will become dry!
Enjoy with an Oat Drink latte, delicious!!

Gluten and dairy free dark chocolate cake

Gluten and Dairy free Dark Chocolate and beetroot cake