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? First you’ve got the peeling whereby you end up with bright pink hands and fingers if, like me, you don’t own a pair of rubber gloves (what no rubber gloves I hear you cry!) Yep, that’s right, no rubber gloves I like to get my hands dirty when I’m cleaning or gardening, I hate feeling restricted by gloves…anyhoo, I digress (as usual!)
Where was I? Oh yes….bright pink hands! Then you’ve got the boiling process to eat it cooked which can stink or you shred for a salad (even pinker hands) or you pickle them.
I have a new toy for my kitchen, its a rotary grating-thingy (can you tell this isn’t a review, like I’d get away with calling a product a ‘thingy’!!) I 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, Lewis loves grating all sorts of veggies in it and actually let me put carrots in his spaghetti bolognaise because HE’D grated them! Eureka!
Back to the beetroot…I’ll get there, promise!
My father-in-law has an allotment and his allotment neighbour gave him some beetroot. I ended up with said beetroot so obviously I decided to make a cake!
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Can this Beetroot Cake be made eggless?
Yes! 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 seeds into the cake mixture, on this occasion 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.
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. I also decided to add a bit of coconut flour to add another flavour dimension. Now 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.
Don’t worry, if you don’t have any coconut flour and literally can’t be bothered to get some just for this recipe, then remove the coconut flour and add 50g of self raising flour instead.
Vegan and Gluten Free Beetroot Brownie Cake Recipe
The perfect way to use up excess beetroot from yours or friends/families allotments, this deeply rich flavoured brownie cake has an earthy tone to it but you’d have to be a detective to work out it’s beetroot. This cake not only has one of your five-a-day in it but it’s also gluten free, dairy free and vegan too.
- 3 medium beetroots grated you’ll need approx 250g
- 150 g caster sugar
- 50 ml sunflower oil
- 50 g cocoa powder
- 150 g self raising gluten free flour
- 4 tbsp coconut flour
- 2 heaped tsp ground chia seeds
- 100 ml soya milk add more or less to create a smooth but firm consistency
- 50 g dairy free spread I carried on with the coconut theme and used coconut Vitalite
- 150 g icing sugar
- 1/2 tsp vanilla extract
Peel and grate the three beetroot and add to a large bowl.
Add the sugar, oil and coco to the beetroot along and mix thoroughly to combine.
Next add the soya milk and the coconut flour, mix again to combine.
Finally add the self raising flour with the ground chia seeds mixed in gradually you may need a little extra soya or a touch of water to loosen the mixture you need a soft dropping consistency.
Plop into a prepared 8″ cake tin and pop in the oven on 200C/180C fan for 25 minutes.
The cake will not rise much but will have a soft bounce to the touch when gently pressed with your finger.
Remove from the oven and allow to cool completely.
To make the icing simply beat the icing sugar and dairy free spread together with the vanilla extract.
If you’re wondering what’s sprinkled on top it’s cacao nibs, not to everyone’s liking but I love the bitter crunch to them and it adds a different texture to the cake.
#FreeFromHarvest
This recipe is in fact part of our new Free From Gang collection celebrating the autumnal harvest, to see other delicious free from recipes click on the links below and follow the #FreeFromHarvest hastag. I’ll be updating this page with direct links and recipe titles once each gang member has posted their recipe live, in the meantime there are links to everyone’s homepages…Enjoy!
Mel – Vegan Pasta with hidden veg sauce
Nathalie – Intolerant Gourmand; Best Ever Gluten and Dairy Free Apple Crumble
Nathalie – The Best Ever Pumpkin Risotto
Eb – Easy Peasy Foodie; Easy Vegetable Korma
Eb –Easy Peasy Foodie; Peri Peri Chicken (Nando’s Copycat)
Vicki – Sensational Sausage Stuffed Marrow
Kate – Mocha Pear Upside-down Cake
Emma – Easy Pumpkin Pasta
Laura – Apple and Blackberry Crumble
Midge – Pink Pickles
A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too
— Life’s a drama, gluten free doesn’t have to be
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This is a wonderful blog post so far. I can’t even leave without dropping a relevant comment to this post cause it’s a nice blog post the writer did a great job on this post cause the post is very relevant both the design, especially the topic that says; Beetroot Brownie Cake; gluten free, dairy free, egg free
I love this post honestly.
Thanks. Great job.
Delicious! with thanks to the food processor for containing the beetroot carnage, this was a huge success. The beetroot were actually a bit soft and old but who knew! I used hemp milk and needed a little extra as suggested. Love it – thanks. Photo on Facebook post :)
Chocolate and beetroot is just a perfect combination – they really go so well together. YUM!
I know right…It’s time I made this again actually, best get some beetroot in!
I am making this tonight!! So hard to find good eggless gluten free cakes!!! I just have one question, you mention coconut flour in the post, but not the recipe – is there a reason for this please? Coconut flour a lot cheaper and I try to avoid grains as much as possible.
Thank you!
This is a review Jac, the cupcakes were gifted me to try as they are made by a free from baker. You can order them online if you follow the link to Maggie’s website…Bake It Free From. I am honoured to have the opportunity to giveaway a box of six also, hence the giveaway rules at the end of this post. That gives you two choices to get your hands on some of these DELICIOUS cupcakes, win them or purchase them. Good luck xxx
This is such a great innovation! I would have never thought of putting beetroot into my brownie but this looks scrumptious! I want to take a bite of my screen so bad! Going to try this out! Thank you so much for sharing!
This looks delicious and healthy! Do you know what is in the gluten free flour mix you used? I wonder if I can just use coconut flour? Many thanks!
Hi there, I use two gf flour blends Doves Farm and Free From Fairy (link for the second on my landing page) just using coconut would require a lot more liquid. You usually use 1/3 coconut flour in comparison to shop bought gluten free flour blends
This looks utterly delicious, I love the combination of beetroot and chocolate.
I’ve never bakes with beetroot that I can recall, so I am adding this delicious looking recipe to the list!!
Thank you Carrie, I recommend you do! :-)
I’ve tried a similar recipe before and I loved it – to my surprise! Mmm.
Beetroot is a messy beast for sure, but so yummy in cakes. We grew HUGE beets this year in the garden and still have a couple in the larder waiting for inspiration….. Looks like it’s time for cake! Again!!! xx
hehe, I don’t even bother trying to avoid the pink handed look now, it’s a badge of honour for getting round to doing some baking!!
Mmm… I might just have to give this a go! Thank you :)
i love sweetening naturally with beetroot. This looks so moist. yum x
Wow Rebecca, that looks soooo very tempting! I love how veggies like betrot make such great cakes.
Angela x
Thank you Angela, with a harvest like we’ve had we need to find ways to use all the goodies up haha
mmmmm your cake looks delicious. beetroot adds such a great depth of flavour to a chocolate cake. x
Thank you Jenny, you’re absolutely right, such a great flavour combination :-)
I love beetroot but never would have thought about putting it into a cake. This sounds AMAZING! I really want to give it a go x
Thank you Chloe x
Oh that looks and tastes so yummy! I am off to pin for future
Thank you Stephanie x
I don’t love beetroot but your cake looks delish! I’d love to try it in a recipe like this and maybe eventually teach myself to like it on its own also. #FreeFromHarvest
Oh bless you, it can be quite a acquired taste as its very strong…even more so in baking in fact…that’s where you pump up the chocolate though to soften the earthy flavour and create a rich deep chocolate flavour instead xxx
Im not really a fan of beetroot if im honest. However this does sounds and look yummy
See my reply to Laura…it does work :-)
Oh gosh these look very tasty!!
Thank you :-)
Yum this looks fab and I love the fact that something so decadent looking has all that healthy beetroot hiding in it!! My faveourite way to have beetroot is to roast it – I just literally plonk it on a roasting tray, toss with a little oil plus salt and pepper and roast – easy peasy (and no pink hands!!) – it’s lovely in a warm salad of other roast veggies and salad leaves, plus a drizzle of homemade dressing…. Eb x
Haha, always looking for ways to eat beets without the red hand scenario!
My oven broke just few days ago and sadly I can bake yet. So for now I am compiling good recipes to try on. Glad I find this one too. Hopefully, my landlord will replace it immediately so I can try this.
Bless you, I think I’d be rocking in a corner somewhere if I didn’t have an oven, fingers crossed it’s sorted for you soon xx
Vegetables in cake are so popular these days. This one looks delicious!
I’ll do anything to get more veggies in the kids! Plus, veg in gluten free baking add moisture so win-win!
This is a great free from recipe and its great that it still maintains its flavour and texture. I know a lot of people that would like to try this!
Thank you, it’s one of my fav cakes at the moment!
This looks fab! But do you know what? I hate the peeling and boiling thing so I think I’ll buy mine from the supermarket already done! Eek…you didn’t read that. This is the cake for me!
Haha, my grinder thing is quite a success with the kids…they do it for me now…I have house elves at last!!!
I am also not a huge fan of the peeling and boiling and . . . . have found there is a *huge* difference in the flavour and colour between the steamed and cooked beetroot available. If you can find the steamed it has waaay more colour and flavour out of the bag. Wholefoods sell a brand of prepared steamed beetroot as do some supermarkets
I love beetroot but never thought about baking with it. Looks and sounds delicious
Thank you Kara, it’s a yummy way to have chocolate…minus the guilt haha
Oh cool! I’ve never used beetroot before (it’s not something we had in our house when I was growing up as my Dad hates it!) but I’ve eaten it a few time in cakes and love the moisture it gives! Maybe I’ll give this a go!
Exactly, it’s the moistness that’s perfect in gluten free baking, plus it adds a lovely deep flavour.
I am ALL OVER these! I love any recipe that involved brownies, going to give it a go!
The word brownies does seem to get peoples attention Jon ;-)
I’ve been GF for two years now and love when I discover gluten free recipes that I actually want to make! These look amazing and I love that they have some nutritional value to justify them to myself!
Oh bless you I didn’t realise you were GF! oh yes…there’s lost of goodness in here, one of your five-a-day I’m sure ;-)
Oh wow, that looks incredible. Love the marriage of beetroot and chocolate in cake, I first tried it at restaurant in Waterloo on the Southbank. Adore your pics x
Oh thank you for that Vicki that means a lot to me, I’m getting better, Mel Knibbs gave me some awesome top tips last time she came over mine so it’s all thanks to her. I too love the beet/choc combo, you can’t beat it, so rich!
You know you could just use yellow or stripey beets instead!! No pink fingers or bloodbath chopping boards!! Love that this is vegan & glutenfree… Send me a slice! Xxx
hmmmm, that’s an idea! I wonder if they alter the taste at all??? xxx
Nope! shouldn’t do – actually the yellow ones are a lot sweeter!
Looks fab Rebecca, well done!
Thank you Renee its good to be back in the kitchen xxx