Wheat-Free Beetroot and Coconut Cake
How do you make wheat-free beetroot and coconut cake?
Blend the cooked beetroot with eggs, honey, and coconut oil until smooth. Separately, sift coconut flour, cocoa, baking soda, and baking powder. Gradually combine the wet and dry ingredients. Pour the batter into a greased pan and bake at 180°C for 25-30 minutes. Let cool before unmolding.
A true surprise of flavors, incredibly delicate in both taste and texture. The predominant flavor of this cake is chocolate, perfect for those with a sweet tooth. It really comes together in just a few steps and is incredibly tasty.
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Servings: For a 20 cm pan
Ingredients
- 200 g cooked beets
- 3 eggs
- 70 g coconut flour
- 50 ml melted coconut oil
- 50 g unsweetened bitter cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 70 g honey or date purée
- Pinch of salt
Instructions
Start by placing the beetroot, cut into pieces, in a mini chopper or blender and blend.
Add the eggs, honey, and coconut oil.
Blend until you have a smooth mixture. Set aside.
In a medium bowl, sift the coconut flour, baking powder, baking soda, cocoa, and vanilla powder. If using vanilla extract, add it with the liquid ingredients.
Gradually add the dry ingredients to the liquid mixture.
Preheat the oven to 180°C (350°F). Grease a 20 cm pan and pour in the mixture. Bake in the hot oven for 25-30 minutes.
Remove from the oven, let rest for 20 minutes, unmold, and let cool completely. If desired, sprinkle with a little powdered sugar. Enjoy it on its own or with a scoop of vanilla ice cream.
Enjoy your meal!
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- 200 g cooked beets
- 3 eggs
- 70 g coconut flour
- 50 ml melted coconut oil
- 50 g unsweetened bitter cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 70 g honey or date purée
- Pinch of salt