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Chocolate Beet Cake [GF/DF]

When eating for health, we still need options for special occasions, right? I know it's challenging when you avoid gluten and dairy for the health benefits, but you still want to enjoy a bit of cake during family celebrations. If you LOVE chocolate, I think you'll enjoy my new recipe creation. Bon appetit!


  • 1 pound organic beets, roasted then peeled and pureed

  • 4 pastured organic eggs

  • 2 tsp pure vanilla extract

  • ¼ cup plus 1 tbsp organic real maple syrup

  • ½ cup organic cacao powder

  • 1 ⅓ cup organic almond flour

  • 1 tsp sea salt

  • 1 tsp aluminum-free baking powder

  • ¼ cup organic coconut cream [the part that separates from the liquid in canned coconut milk]

  • 4 squares [2 oz] organic baking chocolate, chopped


  1. Preheat oven to 375 F.

  2. Whisk eggs, then add the vanilla, ¼ cup maple syrup, and pureed beets.

  3. Mix together the dry ingredients.

  4. Combine the wet and dry mixtures.

  5. In a double boiler, slowly melt the coconut cream, 1 tbsp maple syrup, and baking chocolate to a over low heat, stirring constantly, until glossy. Remove from the heat the moment the chocolate is melted.

  6. Stir the melted chocolate into the batter.

  7. Grease and flour a 9 inch cake pan, then pour in the batter. Gently tap the pan on the counter to evenly spread the batter.

  8. Bake at 375 degrees F for 45 minutes, or until a toothpick inserted into the center comes out clean.

  9. Cool the cake on a cooling rack for at least 20 minutes, then gently run a blunt knife inside the edge of the baking pan. Turn the cake out onto the rack and continue cooling.

  10. Store covered in the refrigerator.


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