This gluten-free beet cake isn’t just a dessert—it’s a wholesome treat with surprising benefits. Beets are naturally rich in antioxidants, vitamins, and minerals like iron and potassium. They’re also known to support heart health and boost energy. In this cake, they add natural sweetness and moisture, giving it a soft texture and vibrant flavor without the need for heavy fats or excess sugar
Ingredients:
- 3 large eggs
- 5.3 oz (150 g) cooked beets (about 1 medium beet)
- 1 1/4 cups (150 g) gluten-free flour
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup (150 g) brown sugar
- 1/3 cup (3.4 fl oz) vegetable oil
- 1/4 cup (1.7 fl oz) brewed black coffee
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Zest and juice of half a lemon
Instructions:
- Preheat your oven to 350°F (180°C).
- In a mixing bowl, whisk the eggs and brown sugar until light and frothy.
- Add the black coffee, vegetable oil, and lemon juice. Mix well.
- Grate or finely chop the cooked beet, and stir it into the mixture.
- In a separate bowl, combine the gluten-free flour, cocoa powder, baking powder, cinnamon, and lemon zest. Gradually fold this dry mixture into the wet ingredients until well combined.
- Grease a baking pan with butter and dust it lightly with gluten-free flour. Pour the batter into the prepared pan.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
