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Gluten-Free Beetroot Chocolate Cake

A dense, moist gluten-free chocolate cake topped with silky chocolate ganache.
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 8


For the cake

  • 140 g white rice flour
  • 60 g oat flour rolled oats powdered in the blender
  • 170 g beetroot peeled and grated
  • 200 g sugar
  • 50 g natural cocoa
  • 3 eggs
  • 100 ml extra virgin coconut oil
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 130 ml hot water
  • 1 tsp baking powder

For the ganache

  • 200 g good quality dark semi sweet chocolate
  • 100 ml heavy cream


  • Preheat your oven to 175°C. Grease a 9-inch cake tin and line the bottom with baking parchment.
  • In a bowl mix together the flours with the baking powder and in another bowl, combine the cocoa with the hot water to form a smooth paste.
  • Using a stand mixer or a hand-held mixer, beat together the eggs, salt and sugar on a medium speed till the mixture is thick, foamy and creamy (about 3 minutes).
  • Tip the flours into the egg mixture followed by the vanilla extract and the coconut oil. Mix until just combined.
  • Now, gently mix in the cocoa paste so that it is well combined.
  • Finally, fold in the grated beetroot, juice and all.
  • Pour into the prepared tin and bake for 20 minutes or until you get a clean toothpick. Let the cake cool completely on a wire rack before topping with the ganache.
  • To make the ganache, melt the chocolate with the heavy cream in a heatproof bowl set over (not in) a pan of barely simmering water. Stir vigorously till you get a smooth and glossy ganache. Let it cool.
  • Using a palette knife, spread the ganache generously to coat the top and sides of the cake.
  • Chill the cake in the fridge for a couple of hours to let the ganache set. Slice and serve.