Chocolate Almond Flour Beet Cake

Recipe for Chocolate Almond Flour Beet Cake.

This cake tastes like such an indulgence, you won't even know it's healthy-- and gluten-free, at that!


1 1/2cups almond meal
1/2cup brown rice flour
1teaspoon baking soda
1/2 teaspoons baking powder
1 1/2teaspoons sea salt
1 1/2cups coconut sugar (or a combination of granulated sugar and brown sugar)
2/3cup cacao powder
1/4cup dark chocolate chips, optional
2medium sized red beets
3 eggs
1/2cup almond milk
1/3cup grapeseed oil
1teaspoon vanilla extract


  1. Bring a full pot of water to a boil and add the beets (peel on). Boil for about 25 – 30 minutes until beets are soft when poked with a fork.
  2. Drain the water and allow beets to cool. Chop the beets into eighths and add the beets to a blender along with the almond milk. Blend until smooth and set aside to cool.
  3. Preheat oven to 350 degrees.
  4. In a large mixing bowl, combine the almond flour, brown rice flour, baking soda, baking powder, salt, cacao powder and coconut sugar. Whisk to incorporate all dry ingredients together.
  5. In a separate mixing bowl, whisk the eggs, grapeseed oil and vanilla extract together.
  6. Add the pureed beets (once the puree is cool enough to not cook the eggs) to the egg mixture and mix to combine. Pour the wet beet mixture into the mixing bowl with all of the dry ingredients and stir until combined.
  7. Line a 9” round cake pan (or 8” square pan) with parchment paper.
  8. Pour the cake batter into the prepared cake pan and bake for 30 to 35 minutes or until the cake tests clean when poked in the center with a toothpick. 32 minutes was the magic number for me.
  9. Allow cake to cool then lift up on the parchment paper to set it on a cutting board.
  10. Garnish with very coarse sea salt (optional).
  11. Serve generous size portions of this delicious cake! Bonus points: Add homemade whipped cream on top.

Recipe courtesy of Julia Mueller, who grew up in Lake Tahoe and is enthusiastic about health and fitness. She writes a blog called The Roasted Root, where she shares healthful recipes that are mostly gluten-free and nutrient-dense. She is currently writing a cookbook focused on homemade probiotic beverages which will be published in January, 2014.