Triumphant Chocolate Beet Cake | Dairy-Free Gluten-Free Chocolate Beetroot Cake | No Eggs No Butter

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IMPORTANT NOTE: Danielle kept saying cocoa powder in this video when she actually used cacao powder. CACAO. NOT Cocoa.
Find a printable version of this vegan cake RECIPE here: tinyurl.com/yx...
Or, take a look in the pinned COMMENTS below!
HOW TO ROAST BEETS WHOLE:
Danielle's Roasted Beet How-To: • HOW TO Roast Beets in ...
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[@PremoCooks]

Chocolate Beetroot Cake There are no words for how magical this cake is. It tastes like a chocolate fudge brownie and has the added nutritional value of beets, while also being gluten-free and vegan. A triumph. Serves: 6 to 8 Preparation time: 20 minutes Baking time: 50 minutes to an hour 1 cup roasted beets, roughly chopped ½ cup almond or oat milk, unsweetened ½ cup almond meal ½ cup white rice flour 2 tablespoons potato starch 1 teaspoon baking soda ½ teaspoon baking powder 1 ½ cups coconut sugar 2/3 cup cacao powder (not cocoa) ¼ teaspoon salt 1/2 cup apple sauce (or a ¼ for a less “fudgy” cake) 1/3 cup walnut oil, plus a smidge extra to grease the pan 1 ½ teaspoon vanilla extract Chocolate Coconut Frosting, optional (recipe below) Preheat the oven to 350 degrees F. Grease an 8x8 cake pan with walnut oil. Cut the beets into quarters and put in a blender with the almond milk. Puree until smooth and set aside. In a large mixing bowl combine all of the dry ingredients: almond meal, white rice flour, potato starch, baking soda, baking powder, coconut sugar, cacao powder and salt. Use a fork to work out any clumps. In a smaller bowl combine the apple sauce, walnut oil, vanilla and beet puree. Pour the wet mixture into the bowl of dry ingredients and stir until evenly combined. . Pour the batter into the greased cake pan. Bake for 50 minutes to an hour, until the top is almost crunchy and a toothpick poked into the center pulls little batter out. This cake is very moist, so after an hour there will still be a small amount that sticks to the toothpick. Let cool for at least ten minutes before serving. Let cool completely if frosting. Recipe by Danielle Premo [2015] Chocolate Coconut Frosting Simple, quick, rich, and far more nutritionally dense than a traditional frosting. ¼ cup cacao powder (not cocoa) ¼ cup coconut oil* 3 tablespoons maple syrup, Grade A Dark ¼ teaspoon vanilla extract Pinch of sea salt Mix all ingredients together until evenly blended. Use a fork to work out any clumps of cacao powder or coconut oil. Taste and add adjust to your liking before frosting your cake. *If your coconut oil is liquid, refrigerate until solid before making this frosting. Recipe by Danielle Premo [2015]

[@84estherrr]

Great success! I made these and they were a huge hit! I swapped white rice flour & potato starch for the GF blend because it's what I had in the pantry AND added walnuts since I knew i was going to treat these more like a brownie treat. They came out beautifully. Finger. Licking. GOOD! Adding these to my rotation.

[@PremoCooks]

Yaaaaas! This makes my day. Good to know a GF flour blend works as a substitute. Walnuts are an awesome idea too! Stoked you will be making them again :)

[@mrpremocooks6726]

@@PremoCooks Ooooo yea let's do walnuts next time! : )

[@linawatanabe7797]

This cake is truly magical! So delicious topped with vegan cool whip also. I'm definitely adding this to my regular rotation for a sweet treat!

[@PremoCooks]

Yes! I keep referring to this cake as majestic. You would never know there are beets hiding in all the fudgy goodness!

[@84estherrr]

Premo tips, bro!! I love it 💖

[@jillgibson7907]

Can’t wait to make this! 😋

[@PremoCooks]

Let me know what you think!

[@kimbatt-lincoln9011]

I wonder how this compares to chocolate avocado cake?

[@PremoCooks]

I have not hear of nor tried such a thing! Have you made one before? Intrigued!