Gluten-Free Chocolate-Beet Cake with Dairy-Free Chocolate Icing

Name: Gluten-Free Chocolate-Beet Cake with Dairy-Free Chocolate Icing
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 710 milliliters grated beets, packed; 237 milliliters cocoa powder; 2 Tbsps pomegranate or cranberry juice; 3 eggs; 2 Tbsps oil; 473 milliliters potato starch (year-round: flour, all purpose, whole pastry or spelt); 1 teaspoons sea salt; 237 milliliters semisweet chocolate chips, best quality [pick wisely for soy-free and nut-free]; 296 milliliters sugar; 473 milliliters unsweetened grated coconut, packed (settle for sweetened); 1 Tbsp vanilla; 237 milliliters vegetable oil

If $1.12 per serving falls in your budget, Gluten-Free Chocolate-Beet Cake with Dairy-Free Chocolate Icing might be a great gluten free and dairy free recipe to try. One serving contains 499 calories, 8g of protein, and 19g of fat. This recipe serves 10. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you have baking powder, beets, oil, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 350 degrees.

Equipment you will use

Oven

Mix the first set of ingredients in a bowl and set aside. In a food processor, beat the eggs and sugar until light and fluffy.

Ingredients you will need

Sugar

Egg

Equipment you will use

Food Processor

Bowl

Add the oil and vanilla and mix to combine.

Ingredients you will need

Vanilla

Cooking Oil

Add the juice alternately with the reserved dry mixture, beginning and ending with the dry ingredients, pulsing only 2-3 times, until combined.

Ingredients you will need

Juice

Add the coconut and beets, and pulse just 2-3 times to combine.

Ingredients you will need

Coconut

Beet

Pour the mixture into a greased tube pan and bake about one hour, or until a knife inserted in the center comes out clean. Invert the cake and let it cool.

Equipment you will use

Oven

Knife