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How did my Beetroot Brownie Cake come about you ask? I really love beetroot, and I don’t feel that I eat enough of it, maybe it’s the preparation that puts me off? But I’ve got two ways you can prevent getting caught red handed with beetroot, read on to find out how.
Skip to the good bit
- How to prepare the beetroot for this cake
- Grating your beetroot
- Can this Beetroot Cake be made egg free?
- But I can eat eggs!
- Does this cake taste of beetroot?
- Ways to make it taste less of beetroot
- Ingredients you will need
- Equipment you will need
- How to make a beetroot cake?
- Other vegetable inspired gluten free recipes
- Gluten Free Beetroot Brownie Cake Recipe
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How to prepare the beetroot for this cake
Can I use fresh raw beetroot?
Yes, you can use fresh raw beetroot for this cake, it’s perfect for homegrown beetroot or beetroot bought from the farmers market.
How to prep fresh beetroot
This is the messy option, you have been warned. You will need to peel the beetroot first. A clever way to to this is peel the round body part whilst pinching the top and tail. Then cut off the top and tail before grating.
Another trick is to use washing up gloves, but these will stain.
Can I use pre-cooked beetroot?
Yes, you can use pre-cooked beetroot for this Gluten Free Beetroot Brownie Cake. You can buy prepared and cooked beetroot from most supermarkets and even some farmers markets too.
How to prep cooked beetroot
Prepping cooked beetroot is much simpler process. You simply need to cut open the packaging and grate the required amount, for this recipe that’s about 3 small to medium beetroots. You can use a manual grater or a handle grater. More about this in the next paragraph.
Grating your beetroot
I have a great toy for my kitchen (pun intended), it’s a rotary grating-thingy (can you tell this isn’t a review, like I’d get away with calling a product a ‘thingy’!!) I first saw it advertised on Instagram, quick tip here, if you ever see anything that takes your fancy on Instagram pop over to Amazon, you’ll get it almost half the price I guarantee it!
Anyway, I saw this rotary grating thingy and it’s been a blessing, my son loves grating all sorts of veggies in it and actually let me put carrots in his spaghetti bolognaise because HE’D grated them!
Can this Beetroot Cake be made egg free?
Once again, Yes is the answer. See how adaptable this cake can be! I wanted to make an egg-less, dairy free, gluten free cake…basically so that I could eat it because I was pretty darn sure the kids would run for the hills if I offered them a slice. I also wanted to add less sugar, beetroots sweet enough as it is.
Normally in my eggless baking I’d make up a flaxseed egg but this cake is already a bit faffy with the grating of the beetroot so I just throw some ground flaxseeds into the cake mixture, on some occasions I used ground chia seed, other times I use ground flax seed (linseed) and I’m currently using a combination of both that blitzed together in the blender for a few seconds and added to a Tupperware tub.
For future reference this is how I make my flaxseed eggs.
How to make a flax egg
to make 1 flax egg you need the following ingredients:
– 1tbsp ground flax seed
– 3tbsp water
– 1tsp psyllium husk (optional but does add elasticity to baking)
Simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your ‘egg’ mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
But I can eat eggs!
Great news! So in that case you can add an egg to this cake. I’d use a large egg (or two small) and I’d add it to the first stage when you beat the oil, milk and cocoa powder together.
Does this cake taste of beetroot?
Chocolate and beetroot is a classic flavour combination, the richness of the beetroot and dark chocolate really compliment one another so I knew this beetroot brownie cake combination would work well.
The rich colour of the vegetable also turn the cake an awesome chocolatey red colour not unlike red velvet cakes.
In answer to your question, yes the cake does have a wonderfully earthy beetroot flavour. It’s mildly savoury but also naturally sweet too. If you gave a slice to someone and didn’t tell them they might notice the deep earthy tones but possibly not be able to put their finger on the flavour.
If you love beetroot, like I love beetroot then this recipe is 100% for you!
Ways to make it taste less of beetroot
Try a different flour
If you’re concerned about the earthy tones of the beetroot then why not add coconut flour to add a sweeter flavour dimension. Be warned, coconut flour can be a interesting flour to work with, a teaspoon of coconut flour could soak up a puddle. It’s really absorbent, with that in mind you need to make sure you add enough liquid to cope with the flour. I would recommend subbing 50g of the gluten free self raising flour for 50g of coconut flour rather than swapping the the entire self raising flour.
Try adding more sugar
This recipe only has 150g (if making 1x recipe) of sugar in the cake mixture. Beetroot is after all quite sweet. However, if you feel that the cake batter isn’t sweet enough or your are concerned the beetroot may be too much then add another 50g of sugar.
I use light brown sugar as this adds a toffee flavour that compliments the beetroot but you could top p this sugar with some caster sugar to increase the sweetness.
Ingredients you will need
For the beetroot cake
- cooked or raw beetroot
- light brown sugar or caster sugar
- sunflower oil
- cocoa powder
- gluten free self raising flour
- ground flaxseed
- dairy free milk (I use soya milk)
- white wine vinegar
for the buttercream topping/filling
- butter or butter alternative (I use Flora plant butter)
- icing/confectioners sugar
- vanilla extract
- seedless raspberry jam (optional)
Equipment you will need
- Kitchen Scales
- 20cm round cake tin
- baking paper
- rotary grater or a normal cheese grater (messy!)
- mixing bowl
- set of measuring spoons
- silicone spatula
- electric whisk
- cooling rack
How to make a beetroot cake?
Other vegetable inspired gluten free recipes
Below is an alternative way to decorate this Beetroot Brownie Cake. Here I didn’t bother to slice the cake in half. Instead I’ve left the cake whole and smothered the vanilla buttercream over the top. I had come cacao nibs handy on this occasion so sprinkled the cake with these for a delicious added crunch.
Gluten Free Beetroot Brownie Cake Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Gluten Free Beetroot Brownie Cake
- rotary grater or a normal grater (messy!)
For the beetroot cake
- 3 medium cooked or raw beetroot approx. 250g
- 150 g light brown sugar or caster sugar
- 50 ml sunflower oil
- 50 g cocoa powder
- 150 g gluten free self raising flour
- 2 tbsp ground flaxseed
- 100 ml dairy free milk I use soya milk
- 1 tsp white wine vinegar
for the buttercream topping/filling
- 100 g butter or butter alternative (I use Flora plant butter)
- 300 g icing/confectioners sugar
- 1 tsp vanilla extract
- 3 tbsp seedless raspberry jam optional
To make the beetroot cake
- Pre heat the oven to 200°C | 180°F | 400°F | Gas 5
- Peel and grate the beetroot if raw or simply grate if pre-cooked and add to a small bowl for later.
- Add the sugar, oil and cocoa powder, flaxseed and milk or milk alternative to a large mixing bowl and whisk thoroughly to combine.
- Next, add the gluten free self raising flour and whisk again until you've beat out all the lumps.
- Now add the grated beetroot and white wine vinegar, this will loosen the cake batter, you can fold this in rather than whisk it (the beetroot gets stuck in the beaters anyway!).
- Spoon the sloppy cake mixture into a lined and greased 20cm cake tin and pop in the oven 25-30 minutes.
- The cake will not rise much but will have a soft bounce to the touch when gently pressed with your finger. TOP TIP: To check if it's cooked insert a wooden cocktail stick or skewer. don't worry too much if there's a tiny but of mixture on the very end of the stick. Remember, this is a brownie-style cake so will be a bit gooey.
- Remove from the oven and allow to cool completely.
To make the buttercream and decorate
- This is optional, but you can carefully slice this cake in half so you have two thin layers. This is a bit tricky but the end result looks great
- To make the icing simply beat the icing sugar, 'butter' and vanilla extract together until light in colour.
- Add the buttercream to a piping bag with a nozzle of your choice and pipe onto one half of the cake (or the top if not making a sandwich-style cake)
But I can eat eggs!Great news! So in that case you can add an egg to this cake. I’d use a large egg (or two small) and I’d add it to the first stage when you beat the oil, milk and cocoa powder together.
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