Gluten-free Beetroot and Chocolate Cake with Avocado Frosting

dairy-free (optional); gluten-free & yeast-free

Serves 10 to 12

1 cup (250 ml) almond or coconut flour
½ cup (125 ml) chickpea flour
½ cup (125 ml) tapioca flour
½ cup (125 ml) rice flour
½ cup (125 ml) sorghum flour
½ cup (125 ml) cacao or carob powder
2 tsp (10 ml) bicarbonate of soda
1 tsp (5 ml) salt
2 cups (500 ml) cooked beetroot
½ cup (125 ml) purified water
1 cup (250 ml) honey
1 cup (250 ml) kefir, buttermilk, almond milk or purified water
¾ cup (180 ml) olive or cold-pressed sunflower oil
2 tsp (10 ml) vanilla extract

2 tbsp (30 ml) lemon juice


1. Pre-heat oven to 160 °C and line and grease a 22 cm round cake tin.
2. Measure out all the dry ingredients from the almond flour to the salt and sieve into a large mixing bowl.
3. Process the cooked beetroot in a blender and add the water to get a smooth liquid consistency.
4. Add the rest of the wet ingredients from the honey to the lemon juice to the beetroot.
5. Mix the wet ingredients into the dry ingredients. Mix well.
6. Pour into the lined cake tin and bake for about 1 to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean – a few crumbs are okay as this is a moist cake.

7. Leave to cool for about 5 minutes before removing from the tin and leaving to cool on a wire rack.

Chocolate Avocado frosting

2 ripe avocados
½ cup (125 ml) cacao or carob powder
½ cup (125 ml) raw honey
2 tbsp (30 ml) soft coconut oil
½ tsp (2 ml) vanilla essence

2 tbsp (30 ml) lemon juice


1. Scoop out the avocado and combine with the remaining ingredients

2. Blend till smooth in a food processor or with a hand blender


Chocolate or carob cream topping: 1 cup dark organic chocolate or carob chunks, peeled into shavings and then melted by stirring constantly in a bowl placed over boiling water. Allow to cool, then add ¼ cup freshly-squeezed orange juice or 1 cup crème fraîche, sour cream or thick cream and whisk well. Pour over the cooled cake or spread on with a knife dipped in water.



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