I just made this:
Doesn’t it look delicious? It smells even better than it looks! Too bad you can’t smell it through your computer.
This cake was inspired by a recipe I found on Green Kitchen Stories.
As you know I’ve been receiving fresh produce from my CSA, Lynchburg Grows. This past week I received an item that stumped me - Beets. What do beets have to do with this delicious chocolate cake, you ask? They are the special secret ingredient! I know, right? CRAZY.
Here’s the recipe for Chocolate Beet Bundt Cake I modified to make gluten free:
2/3 cup olive oil
1/2 cup honey
50 grams dark chocolate, broken up
2 cups(ish) grated RAW beetroots
1 1/2 cups all purpose GF flour
1 tsp xanthan gum
2 tsp baking powder
5 tbsp cacao powder
1 pinch of salt
I decided that since I was working along I’d break my work up into stations, getting everything ready individually for the final mix-in.
Station 1 – eggs ready to be whisked and dry ingredients:
Station 2 – Olive oil in the pan, with honey and chocolate standing by:
Station 3 took some work before it was ready – the beets:
First, I made a makeshift plastic apron to avoid stains.
Second, I covered my counter with plastic and washed and prepared the beets to be peeled.
Third, I grated the beet roots.
Now that my stations were set up, I got to work on the recipe.
1: Turn the oven on to preheat at 350.
2: Heat olive oil in a medium sauce pan (large enough to fit ALL of the ingredients). Once heated, add honey and chocolate. Stir until chocolate is melted.
3: Remove from heat and mix in beets.
4: Whisk eggs and add to beet mixture.
5: Stir in dry ingredients until mixed well.
6: Grease bundt pan and pour in cake mix.
7: Put in preheated oven for 25 minutes.
8: Remove from oven!
9: Let it rest for 10 minutes in the bundt pan before flipping out to cool completely.
This recipe is EASY, especially for being Gluten Free. I can’t wait to dig in and enjoy a piece of this special cake!