This Spiced Beetroot and Chocolate Cake is light moist and amazingly chocolatey… Not something you’d expect from a vegan and gluten-free concoction. Since it is nut-free as well, it makes for a perfect cake to take to large gatherings or school fetes! (No gluten, dairy, wheat, soy, sugar or eggs).
I’ve been playing with the idea of a Beetroot and Chocolate Cake for some time. Last week I got testing. The first couple of cakes came out too dense for my liking, but finally, late last week the hard work paid off. The cake turned out to be one of the softest, lightest and most amazing healthy cakes I’ve had in a while.
It so happened that JJ from 84th and 3rd was popping over for a cuppa and mentioned to me, over the cake, that she was hosting this month’s Sweet Adventures Blog Hop. Her theme? Cake and three veg! The timing couldn’t have been more perfect.
While that version contained about 10 percent sugar – considered a low sugar content amongst nutritionists, I wanted to take the cake a step further and make it processed sugar-free. I used a little rice malt syrup to sweeten the batter and it worked a treat in the end, but if you prefer a slightly more sweeter taste – this isn’t, add 2 tablespoons ground (green) stevia as well.
I took it to a morning tea on the weekend, where I know there are many people allergic to gluten and dairy, and I’ve been getting recipe requests ever since since. So, here it is. My vegan, gluten-free and sugar-free Spiced Beetroot and Chocolate Cake.
Spiced Beetroot and Chocolate Cake
- 1 1/2 cups self-raising gluten-free flour
- 1 tsp gluten-free baking powder
- 1/2 tsp bicarb soda
- 3 tbsp raw cacao powder
- 2 tsp five spice powder
- 1/2 cup raw grated beetroot
- 2 tbsp ground stevia
- 1/3 cup light tasting olive oil or melted coconut oil
- 1/3 cup rice malt syrup
- 2/3 cup water water
- 1 tbsp vanilla extract
To make the Spiced Beetroot and Chocolate Cake:
- In a large bowl combine all dry ingredients plus grated beetroot and mix well.
- in another bowl, whisk together all wet ingredinets until the mixture is smooth. (If using coconut oil and it's solid, place your wet ingredients in a small sauce pan and stir over low heat for the oil to melt - do not boil!).
- Pour wet ingredients into the dry ones and fold gently with a wooden spoon until only just combined.
- Transfer batter into the paper-lined form.
- Bake in a preheated oven for around 35 minutes, or until a skewer inserted into the cake comes out clean.
- Cool on a wire rack before slicing up and serving.