Chocolate is a love for most people and that’s why we make a chocolate cake for Valentine’s Day. But not a simple one but a beetroot cake that you will decorate with a pink buttercream with berries and without using artificial colors.

Only the best for the people we love!

This cake is also a great way to make your kids to eat some vegetables, like beetroots. Hidden in chocolate cake, they won’t understand and will definitely go crazy because its delicious.

It is a deliciously moist and dark, deep and chocolatey cake that it doesn’t need the cream on top. Of course, it gives a very nice aesthetic for a special day. But at the tips section, I have another proposal for you, for also an impressive result.

For oil, I used Canolio oil, which is rich in omega 3 & 6. Of course, you can use any other vegetable oil you want, such as sunflower oil, corn oil, etc


Yields16 ServingsDifficultyIntermediate

Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 1 cup beetroot (peeled, cooked and then pureed)*
 3 medium eggs
 ½ cup canola oil (or any other vegetable oil)
 1 tsp vanilla extract
 ½ tbsp white vinegar or cider vinegar
 1 ½ cups gluten-free pastry flour
 ½ unsweetened cocoa powder
 1 tsp baking soda (bicarbonate)
 1 tbsp baking powder
 ½ tsp xanthan gum
 ¼ tsp sea salt
 1 cup sugar
 100 g chocolate couverture
For the Buttercream
 1 cup butter at room temperature
 4 cups icing/powdered sugar
 1 tsp vanilla extract
 1 pinch sea salt
 3 tbsp berries (I use strawberries, blueberries and raspberries)*

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Preheat the oven to 180°C / 350°F.

2

In a 23cm/9” cake pan with grips, line a greaseproof paper on the base and then close the tin. Cut strips of greaseproof paper and put them on the sides of the form.

3

Grate/chop/flake the chocolate couverture if you can’t find graded or flaked. Also you can use a small food processor. Leave it aside.

4

Sift together the dry ingredients, flour, cocoa powder, baking , baking powder and xanthan gum.
This step is important, especially with gluten-free flour. Otherwise you'll have lumps!
Add the sugar and the salt and mix them together.

5

In another bowl mix all the wet ingredients, oil, vinegar and vanilla extract together.

6

Pure the beetroots that have already been boiled and cooled, with a small food processor. Mix them with wet ingredients.

7

Beat the eggs and also mix them with the wet ingredients.

8

Lightly mix all the wet ingredients and add them to the mixture with the dry ingredients.

9

Combine the wet ingredients with dry ingredients. Whisk them well so to prevent any lumps in the batter.

10

Finally, add the flakes/graded chocolate couverture and whisk.

11

Pour the batter in to the pan and bake at 180°C / 350°F for 45 minutes.

12

Make the test with the toothpick. Insert a toothpick in the cake. If it comes out clean, then it’s done. If not, need some extra minutes.
Leave it with the oven closed for another 15 minutes.

13

And leave it to rest/cool down at the counter top for another 15 minutes before unmoulded.

14

Once you unmoulded, let it cool all the way down on a rack, at least 3 hours before decorate it with butter cream.

For the Buttercream
15

Beat the butter with the vanilla and salt for about 1-2 minutes using a stand or hand mixer. For best result fit the paddle equipment , if you have.

16

Sift in the icing sugar one cup at a time beating on low after each addition.

17

Scrape the bowl down and repeat the process.

18

Add the pureed fruits one tablespoon at a time while continuing to beat the mixer at low speed.

19

Pour the buttercream into a pipping bag, close it tightly and leave it in the fridge for about 2 hours before decorating the cake.

Ingredients

 1 cup beetroot (peeled, cooked and then pureed)*
 3 medium eggs
 ½ cup canola oil (or any other vegetable oil)
 1 tsp vanilla extract
 ½ tbsp white vinegar or cider vinegar
 1 ½ cups gluten-free pastry flour
 ½ unsweetened cocoa powder
 1 tsp baking soda (bicarbonate)
 1 tbsp baking powder
 ½ tsp xanthan gum
 ¼ tsp sea salt
 1 cup sugar
 100 g chocolate couverture
For the Buttercream
 1 cup butter at room temperature
 4 cups icing/powdered sugar
 1 tsp vanilla extract
 1 pinch sea salt
 3 tbsp berries (I use strawberries, blueberries and raspberries)*

Directions

1

Preheat the oven to 180°C / 350°F.

2

In a 23cm/9” cake pan with grips, line a greaseproof paper on the base and then close the tin. Cut strips of greaseproof paper and put them on the sides of the form.

3

Grate/chop/flake the chocolate couverture if you can’t find graded or flaked. Also you can use a small food processor. Leave it aside.

4

Sift together the dry ingredients, flour, cocoa powder, baking , baking powder and xanthan gum.
This step is important, especially with gluten-free flour. Otherwise you'll have lumps!
Add the sugar and the salt and mix them together.

5

In another bowl mix all the wet ingredients, oil, vinegar and vanilla extract together.

6

Pure the beetroots that have already been boiled and cooled, with a small food processor. Mix them with wet ingredients.

7

Beat the eggs and also mix them with the wet ingredients.

8

Lightly mix all the wet ingredients and add them to the mixture with the dry ingredients.

9

Combine the wet ingredients with dry ingredients. Whisk them well so to prevent any lumps in the batter.

10

Finally, add the flakes/graded chocolate couverture and whisk.

11

Pour the batter in to the pan and bake at 180°C / 350°F for 45 minutes.

12

Make the test with the toothpick. Insert a toothpick in the cake. If it comes out clean, then it’s done. If not, need some extra minutes.
Leave it with the oven closed for another 15 minutes.

13

And leave it to rest/cool down at the counter top for another 15 minutes before unmoulded.

14

Once you unmoulded, let it cool all the way down on a rack, at least 3 hours before decorate it with butter cream.

For the Buttercream
15

Beat the butter with the vanilla and salt for about 1-2 minutes using a stand or hand mixer. For best result fit the paddle equipment , if you have.

16

Sift in the icing sugar one cup at a time beating on low after each addition.

17

Scrape the bowl down and repeat the process.

18

Add the pureed fruits one tablespoon at a time while continuing to beat the mixer at low speed.

19

Pour the buttercream into a pipping bag, close it tightly and leave it in the fridge for about 2 hours before decorating the cake.

Gluten free Chocolate Beetroot Cake & Buttercream with Berries
  • The beetroots can be fresh which you will peel, cook them etc. Or ready-made steamed beetroots.
  • You can use either fresh fruits or frozen like I did.
  • Since the fruits were very small quantity and could not be pureed in my food procceror, I found a very easy way to puree them quickly. I pressed them with the garlic presser and they turned out amazing.
  • The cake comes out quite juicy and very chocolatey. I don’t think the cream on top is necessary.
  • If the cream seems complicated for you or time-consuming, then simply melt 50g of white couverture together with 2 tbsp. forest fruit puree (so it will turn pink) and pour it on top for an also impressive effect.
  • You can simply spread the cream on top with a spatula. Of course, it is more impressive to put it in a pipping bag and decorate it

Good Luck and Bon Appétit!!!

Did you make this recipe;

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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