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Gluten free Chocolate Beetroot Cake & Buttercream with Berries

Yields16 ServingsPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

A delicious chocolate cake with beetroot and a pink buttercream with berries without using artificial colors.

 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)*
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.

Nutrition Facts

Servings 0