Chocolate and Beet Cake – Gluten Free

Using beets to naturally sweeten and provide a deep red color that many red velvet cakes strive for.


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1 cup of beets
1 cup of honey
2 eggs
3/4 cup coconut oil
1/3 cup cocoa powder
1 1/4 cups all purpose gluten free flour
1 tsp of baking soda


1. Preheat oven to 350°F/180°C.
2. Peel and dice beets. Steam in boiling water until tender. Cool. Process in blender to a smooth puree.
3. Place the beet puree, honey, eggs, melted coconut oil, cocoa powder, flour and baking soda in a food processor and combine well.
4. Pour in to cupcake baking cups of a loaf tin. Cook cupcakes in oven for 12 mins or loaf for 25 mins.
5. Garnish with blackberries.