Makes: 30 slices
Prep time: 20 minutes
Cook time: 30 minutes
- 1 ¾ cups (230g) gluten-free flour blend (see below)
- 2 cups (400g) rapadura sugar
- ¾ cup (85g) cocoa powder, sifted
- 2 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 250g raw beetroot, peeled and roughly cut
- 1 cup milk
- ½ cup macadamia nut oil
- 2 teaspoon vanilla
- 3 large eggs
- ½ cup hot water
- Preheat oven to 180 C (160 C fan-forced). Grease and line a large 15” x 10” (38cm x 25cm) baking tray with baking paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Puree the beetroot in a food processor. Add the milk, oil, vanilla, and eggs. Blend until well combined.
- Add wet ingredients to dry ingredients and mix until combined. Add hot water and whisk until smooth.
- Pour mixture into a prepared baking tray and bake for 25-30 minutes, or until just cooked.
- Let cool completely before icing.
Gluten-Free Flour Blend – This cake was made using a gluten-free flour blend from the Klub Cheat Sheet “GF Flours”. To make the blend combine the flours below – only use 230g of the blend for the recipe.
- ½ cup almond meal
- ½ cup sorghum flour
- ¼ brown rice flour
- 2 tablespoons tapioca
- 6 tablespoons potato starch
Storage – Gluten-free baked goods are best made on the day of eating. If you need to make in advance, freeze and thaw just before use. Freeze any leftovers in an airtight container.
Icing Options – This cake was iced with classic chocolate buttercream. For a lower sugar or dairy-free option, you can ice with a chocolate ganache. For dairy-free, use coconut cream in place of regular cream in ganache.