Gluten free chocolate beet cake made with almond flour and sweetened with coconut sugar. A healthy spin on red velvet cake, and a deliciously moist treat!
This chocolate beet cake made me fall helplessly in love with beets.
Moist, rich, and perfectly sweet, this amazing gluten free chocolate cake recipe is a beautiful celebration of complex flavors.
We get the classic chocolate cake flavor, enhanced by the natural sweetness and earthiness of red beets.
Red velvet cake at its absolute finest, my friends!
Ingredients for Chocolate Beet Cake:
This amazing chocolate cake recipe is made with almond flour, brown rice flour, cooked beets, eggs, almond milk, coconut sugar, avocado oil, chocolate chips, and raw cacao powder.
The combination of almond flour and rice flour brings a light and fluffy texture with added richness, as almond flour contains healthy fats. I find almond flour makes the absolute best cakes!
I haven’t tested the recipe using a different kind of flour, so I don’t have suggestions for swapping out the almond flour.
You can easily swap the coconut sugar for any granulated sweetener you prefer. Use regular cane sugar, brown sugar, or sugar-free sweetener.
Cake with Benefits:
Another attractive characteristic in addition to its incredible taste is the health benefits of the beets. Folate, Vitamin C, B Vitamins, antioxidants, and so much more!
Coconut sugar contains B Vitamins and minerals, and raw cacao powder is loaded with antioxidants. Almond flour is a good source of protein and healthy fat.
How to Make Chocolate Beet Cake:
- Cook the beets using your preferred method. See recipe card below for boiling instructions.
- Blend the beets with the almond milk in a blender in order to puree them.
- Mix the wet ingredients together in a bowl (this includes the beet mixture). In a separate bowl, combine the dry ingredients.
- Stir together the wet mixture with the dry mixture to create your chocolate cake batter.
- Bake in the oven, cool, slice, then take one step closer to bliss.
Store cake in an airtight container in the refrigerator for up to 5 days. Freeze cake in a large zip lock bag for up to 3 months.
If you love chocolate cake recipes, also try these reader favorites.
More Chocolate Cake Recipes:
- Almond Flour Chocolate Cake
- Black Bean Chocolate Cake
- Healthy Sweet Potato Chocolate Cake
- The Best Gluten-Free Chocolate Cake
Wholesome gluten free red velvet cake, let’s go!
Chocolate Beet Cake Recipe
Equipment
Ingredients
- 1.5 cups super fine almond flour
- ½ cup brown rice flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1/2 tsp sea salt
- 1.5 cups coconut sugar or a combination of granulated sugar and brown sugar
- 2/3 cup raw cacao powder
- ¼ cup dark chocolate chips optional
- 2 medium sized red beets cooked
- 3 large eggs
- ½ cup almond milk
- 1/3 cup avocado oil
- 1 tsp pure vanilla extract
Instructions
- Bring a full pot of water to a boil and add the beets (peel on). Boil for about 25 – 30 minutes until beets are soft when poked with a fork. Note: you can use your preferred cooking method for preparing the beets. You can also use store-bought pre-cooked beets.
- Drain the water and allow beets to cool. Chop the beets into eighths and add the beets to a blender along with the almond milk. Blend until smooth and set aside to cool.
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the almond flour, brown rice flour, baking soda, baking powder, salt, cacao powder and coconut sugar. Whisk to incorporate all dry ingredients together.
- In a separate mixing bowl, whisk the eggs, avocado oil and vanilla extract together.
- Add the pureed beets (once the puree is cool enough to not cook the eggs) to the egg mixture and mix to combine. Pour the wet beet mixture into the mixing bowl with all of the dry ingredients and stir until combined.
- Line a 9” round cake pan (or 8” square pan) with parchment paper.
- Pour the cake batter into the prepared cake pan and bake for 30 to 35 minutes or until the cake tests clean when poked in the center with a toothpick. 32 minutes was the magic number for me.
- Allow cake to cool then lift up on the parchment paper to set it on a cutting board.
- Garnish with very coarse sea salt (optional).
- Serve generous size portions of this delicious cake! Bonus points: Add homemade whipped cream on top.
Nutrition
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This is hands down my go to chocolate cake recipe! It’s so moist and rich. I often make it and then once cooled top it with chocolate Bailey’s mousse or something of the like.
Thanks for this amazing cake!
My pleasure, Laurie! I’m thrilled you enjoy it. It’s one of my favorites! 🙂
it is very tasty and healthy i like it
Excellent this post. i love your post. thanks for useful post.
Really this would be special and great chocolate beet cake recipe, Julia! Love healthy desserts! Thanks, Julia for sharing!
I’m so happy you like it, Bella! Thank you for the sweet comment! xo
Hi
Can I use flax eggs instead of chicken eggs? For those who can’t have eggs.
Thank you.
Hi Linda! Truthfully, I haven’t had much luck with flax eggs in baking, as I find the texture always turns out dense. If you’re okay with the texture being denser than fluffy, I would say it’s worth a shot 🙂
hi.. is there any substitution for the rice fllour? all i have on hand is coconut, almond, oat, or arrowroot..
Hi Jen,
I haven’t tested the recipe without rice flour, but I think almond flour would be a great replacement. You can also try oat flour, although I think it may turn out fairly dense. Let me know what you end up trying! xo
Gorgeous pictures. I made these chocolate beet cake for the super bowl party and it was a crowd favorite. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Julia!
I’m so glad you and your guests liked it! Thanks for letting me know! xo
Ih, and cake didn’t hold together. Not sure if I took it out of pan too soon. Next time I will add Xanthum gum.
Hi Julia, made this cake yesterday and it was the best “healthy” cake I have made. I made a chocolate beet cake before but it came out really dense. Must have been coconut or oat flour. Anyway, I minimized almond flour by 1/4 cup and I wish I had measured by beet mixture. To guess, I probably had 1.5c. I also used coconut oil and coconut milk. It came out super moist and airy. I did not add as much of sugar yet next time I will. Or I might add dates to it. Once cake cooled, I topped it with a strawberry pureed sauce and coconut whipped cream. This is a keeper!
I’m so happy you made the cake – the strawberry sauce and coconut whipped cream sound amazing! My guess is the cake would have needed to either bake a bit longer or sit longer (or both) in order to keep from falling apart. If you notice the cake holds together now that it has sat for a few hours, then the culprit is that it just needed to rest longer. If it continues falling apart, it may have needed a bit more flour and longer bake time.