A Delicious Gluten Free/Vegan Cake
1 large beetroot (to get 1 cup of beetroot puree)
2 cups/280g gluten free flour
1 cup/225ml applesauce
½ cup maple syrup/175g (or liquid sweetener of choice)
1 cup/120g non-dairy chocolate chunks
½ cup/110ml coconut oil
Pinch of salt
Boil the beetroot in a large pot of water until it is fork tender (approximately 1 hour). Once beetroot is cooked, set aside and cool or run it until cold water. When beetroot has cooled, peel it. Or buy ready cooked beetroot, just make sure it has not been dipped in vinegar! I have had the same result using both home and ready cooked.
Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and grease and line a large round cake pan with parchment paper on the bottom and the sides.
Cut the beetroot into small pieces and process it in an electric blender until you get a smooth beetroot puree.
Place beetroot puree into a large bowl together with brown rice flour, maple syrup and salt.
Melt coconut oil in a small pan and mix in the chocolate chunks until chocolate is completely melted.
Pour chocolate-coconut oil mixture into the bowl with the rest of the ingredients and mix very well until you get a homogeneous batter. The batter will be thick but it's ok.
Pour the batter into the prepared cake pan and bake for 20 to 25 minutes, until a skewer, or knife, inserted in the middle comes out clean.
Let the chocolate beetroot cake cool for 10 to 15 minutes before removing it and slicing.
Recipe adapted from Delicious Ella