Gluten Free Beetroot Brownie Cake
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 with dairy free and vegan options too.
Servings: 10 people
Calories: 393kcal
Equipment
- rotary grater or a normal grater (messy!)
Ingredients
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
Instructions
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)
Notes
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.Nutrition
Calories: 393kcal | Carbohydrates: 67g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 117mg | Potassium: 296mg | Fiber: 5g | Sugar: 51g | Vitamin A: 306IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg