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Gluten Free Chocolate Cake

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                    Gluten Free Chocolate Cake

Brooke, the B of B & N has recently been diagnosed with Celiac Disease. This news comes as the Holidays approach and now I’m scrambling to create a menu thatincorporates her needs.  My amazing mom shared with me a Gluten Free Chocolate

 Cake recipe that uses beets!

Yes, beets!


I chose to ignore my first “ewww beets” thoughts and tested the recipe out last night. Letme tell you, this recipe is a winner, winner, chicken dinner!  So good, I couldn’t wait toshare it with you.

To make this amazing gluten free chocolate cake, you’ll need to decide if you want to bake it in a spring form pan or in individual mugs.  I didn’t have a spring form pan (ordering now on Amazon) so I went with the individual mugs. 


What you will need:

9 ounces of semisweet chocolate

¾ cup (1 ½ sticks) butter

¼ cup olive oil

6 eggs separated

1 cup fresh beets or 1 (15 ounce) can drained and pureed

¾ cup almond meal (or almond flour)

2 table spoons powdered sugar


4 ounces semisweet chocolate

¼ cup heavy cream

2 tablespoons butter

First things, first: Set the oven to 350F

Then combine the chocolate, butter, and olive oil in a bowl and set it over a shimmering water.  Essentially creating a double boiler by filling a pot half way and boiling the water and then placing the bowl of chocolate in it.


Stir until the chocolate is melted and smooth. 

Let it cool to room temperature. 

Wisk together egg yolks and granulated sugar until well blended.  Then add the cooled chocolate egg mixture.  Wisk together and then and the pureed beets and the almond meal.

With an electric mixer, beat egg whites with powdered sugar until soft peaks form.  Fold whites into chocolate mixture until they are just combined. 


Now it’s time to fill the greased cups and place in the oven for 15 minutes.

When you remove the cakes, the middle will be very jiggly.  Let them cool, add the glaze, and serve.

We hope you enjoy this delicious gluten free cake as much as we did!

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