Description
This Flourless Chocolate Beet Cake is a rich, fudgy, and naturally gluten-free dessert that blends earthy beets with deep cocoa for a moist indulgent treat.
Ingredients
1 ½ cups cooked, pureed beets (about 2 medium)
1 cup dark chocolate chips (70% cocoa or higher)
½ cup coconut oil (melted)
3 large eggs
½ cup maple syrup or honey
1 tsp pure vanilla extract
½ cup almond flour
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
2. Puree roasted or boiled beets until smooth.
3. Melt chocolate chips with coconut oil until smooth.
4. Whisk eggs, maple syrup, vanilla, and beet puree in a bowl.
5. Stir in melted chocolate, then fold in almond flour.
6. Pour into prepared pan and bake for 35–40 minutes.
7. Cool before slicing and serve with berries or whipped cream.
Notes
For extra decadence, top with a drizzle of chocolate ganache or fresh whipped cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 70mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg