Can this cake be made in a different cake pan?

Yes! I have made this cake as the recipe calls (three, 6 inch layers) and also as a single layered, 9 inch cake. You should be able to bake it in an 8 inch pan too, if that's all you have. The bake time will increase by a couple minutes.

How do you store beetroot cake?

This cake is best stored in a sealed container or cake plate. It can be stored at room temperature for a couple days, then transferred to the fridge. However, if you make my chocolate frosting recipe, then be sure to store the frosted cake in the fridge - the frosting will spoil at room temperature.

How do you purée beets?

Simply wash, peel and then cut your raw beets into cubes. Place the cubed beets in a steamer pot and steam until tender (fork easily pierces the beets). Cool the beets to room temperature, then blend them in a food processor or high powered blender until smooth. There's no need to add water or liquid to the beets.

Healthy Beetroot Cake (Gluten Free, Paleo)

Description

This healthy beetroot cake is gluten free and paleo friendly! It has a rich chocolate flavor and tender crumb texture.

Ingredients

Scale

Cake

2 cups blanched almond flour (170g) sifted, spooned & leveled
1/2 cup cocoa powder (43g) sifted, spooned & leveled
1/2 cup tapioca starch (62g)
1/2 cup coconut sugar (82g)
1 tsp baking soda
1/2 tsp salt
1/2 cup puréed cooked beets (116g)*
2 large eggs
1/3 cup melted coconut oil
1/4 cup strongly brewed coffee, room temp (or more almond milk)
1/4 cup almond milk
2 tsp vanilla extract

Frosting (optional)

1 cup coconut cream (just the thick, white cream from a can of full fat coconut milk/cream)
1/2 cup dark chocolate chips (I recommend 65-75% dark)

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Instructions

Preheat your oven to 350 degrees F. Line the bottom of three, 6 inch round pans** with parchment paper and set aside.
In a large mixing bowl, combine all of the dry cake ingredients. This includes the almond flour, cocoa powder, tapioca starch, coconut sugar, baking soda and salt.
In a smaller mixing bowl, combine all of the wet cake ingredients. This includes the beets, eggs, coconut oil, coffee, almond milk and vanilla.
Add the wet mixture to the dry and whisk until smooth. The batter is fairly thick.
Pour the cake batter into the three lined pans.
Place the pans in your oven and bake at 350 degrees for 20 - 22 minutes. Be sure not to overbake the cake!
After baking, remove the pans from the oven and let the cakes cool for 10 minutes before transferring them to a wire cooling rack.
Cool cakes completely before frosting.
For the frosting: place the coconut cream in a small saucepan. Place on the stovetop, over medium heat and bring to a simmer.
Remove from heat and add in the dark chocolate. Let the chocolate sit for 5 minutes, then whisk it until smooth.
Place the frosting in the fridge to thicken for one hour***
Once frosting is ready, frost the cake and decorate to your liking.

Notes

For best results, measure ingredients by weight (when given).

*You will need to purée cooked beets for this recipe. You can either buy pre-cooked beets or cook them yourself. If doing it yourself, I suggest peeling the beets, cutting them into cubes and then steaming them in a steamer pot until tender. Purée the cooked (and then cooled) beets by placing them in a food processor or blender and blending until smooth.

**This cake can also be made in one 9" round pan. Simply increase the bake time to 25-30 minutes.

***The frosting needs to chill in the fridge to thicken, or it will be too runny. If you chill over an hour and the frosting is too thick, then you can warm it up at room temperature or on the stovetop. On the stovetop, you'll have to be careful as you only want it to slightly warm. You don't want it to melt all over again.