Cocoa-Beetroot Cake (Gluten-Free)

A delicate, soft cocoa-beet cake – with no flour, and containing only a small amount of sweetener and fat. Because of the beet, the cake has a beautiful red color, but you won’t feel the taste of beet in the cake. The cake has a medium-firm consistency and goes well with the quark icing and fruit.

Beetroot cakes are beginning to gain more and more popularity. There is nothing to wonder, they are excellent and juicy. My most favorite recipe for beetroot cakes so far is this soft, tender and, of course, healthy cocoa-beet cake – with no flour, containing only a small amount of sweetener and fat.

Because of the beet, the cake has a beautiful red color and is soft, but you won’t feel the taste beet in the cake. Instead of flour, the main role in this dough will have cocoa, which will replace it easily and ensure that the cake will be completely gluten-free. And the resulting chocolate flavor will make you fall in love. Half cup of cocoa in the recipe is approximately 45 g. A delicious flavor of cake will also be ensured by fragrant cinnamon with ginger spice.

The cake is easy to prepare and very tasty. It is rather rich in protein and fiber. Baked cake has a medium-firm consistency and goes well with the quark icing and fruit, you can sprinkle it with walnuts or pecan nuts or cocoa nibs. Prepare this fit beet cake and make your taste buds dance.

Instructions

1. Peel and grate beet finely.
2. Next, place beet and chosen liquid sweetener into a pot and cook over high heat until beet releases its juice and starts to boil.
3. When it starts to boil, cover the pot and cook beet for another 20 to 30 minutes over light heat.
4. Check occasionally and stir so it won’t char.
5. When beet is done, place cooked beet with remaining ingredients into a blender and blend thoroughly.
6. You will have a thin dough. Pour this dough into a big cake pan (or other pan).
7. If using only half the amount of all ingredients, you can bake it in a bread mold. After baking, cake won’t rise a lot.
8. Bake cake at 180 degrees Celsius (350 °F) for 30 to 35 minutes.
9. Mix quark, yogurt and sweetener together.
10. When the cake is completely cooled, spread with quark icing, top with chosen fruit, and if desired, sprinkle with nuts and cocoa nibs.
11. You can eat the cake immediately, but it tastes better after at least 5 hours in the refrigerator.