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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I LOVE baking that incorporates hidden nutrients like this!! And the photography looks stunning. Just lovely!
Stunning photos! And I love that you used coconut sugar…I’ll have to track some down to test 🙂
Yumm! I love beets in anything, so this cake looks amazing!
Thanks for stopping by my blog so I could find yours!
you inspired me to cook more beets last night. Beet soup anyone? So good. The only thing missing was a slice of this beet cake for dessert! 🙂
That coconut sugar is so cool!! It’s like cake bling 🙂 I love that you used beets in this, and that nice, moist, fluffy, tasty, picture is just torture! 😉
Oh, this looks yummy. See, I’m sensible and like chocolate. I haven’t heard of coconut sugar, so I’ll have to see if I can find any in our small farm town. Then, once I find some, I’m a-gonna make me a chocolate beet cake!
You make baking with beets looks SO good, girl.
Julia, your status has just been elevated to genius!!! A chocolate cake that’s good for you is brilliant. However, for me the chocolate chips are not an option, they’re a must.
Gurrrrrrrl, you slay me! Seriously, I want to dive head first into this cake and swim around regardless if I turn red!
I willingly went red for this cake too. And there’s absolutely no reason to feel guilty about it, cause there’s nothing but amazing ingredients in it! We can be red together and no one will judge!
I’ve seen so many recipes for beet cake recently! I love that yours involves almond flour. YUM!
Wow! This sounds super tasty. I dont think I’ve had beets anyway but pickled. In a cake is always a good place to try veggies 😉
you know how I feel about beets. This is next level and I am intrigued. I need a slice of this cake asap!
What a glorious gluten free cake! There something magical in the pairing of beets with chocolate, such a heady combination of flavors!
Such a lovely cake, and how cool that it’s gluten free too! Great recipe!
Jayyyzzuuss. It’s 10:30 AM and now all I want to do is eat beets. In cake of course.
I use agave all the time, but I’ve never even heard of coconut sugar! I’ll have to check that out it sounds awesome.
I can barely handle the deliciousness going on here, especially in that photo of the slice of cake. HOLY MOLY.