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!
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.
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
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