Gluten-free and vegan chocolate beet cake

You want to follow a gluten-free and vegan diet – and you find this difficult in your every-day cooking and baking? Well, nowadays a lot of supermarkets carry gluten-free products, just have a careful look in the shelves. And there are a lot of delicious recipes prepared with gluten-free flour etc.

Let yourself be convinced by trying out this yummy vegan chocolate beet cake recipe with a sneaky chocolate avocado frosting on top. You will see: It is not only a delicious, but also a healthy dessert.

Ingredients (serves four)

  • 1 1/2 cups gluten free flour blend
  • 1/2 cup unsweetened cocoa powder
  • 1 cup organic cane sugar you can sub coconut sugar for all or part of this
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup organic canola oil or coconut oil
  • 1/2 cup beets pureed
  • 3/4 cup water
  • 1 teaspoon apple cider vinegar
  • For the Frosting:
  • 2 avocados
  • 10 Tablespoons maple syrup
  • 1/2 cup unsweetened cocoa powder


  • Preheat the oven to 350 degrees. Lightly grease and flour a 9 inch round cake pan.
  • In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.
  • Add the organic canola oil, beet puree, water, and apple cider vinegar. Mix batter by hand.
  • Pour batter into prepared cake pan. Bake at 350 degrees for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  • Let the cake cool in the pan for about 25 minutes, then run a knife around the edges of the cake and invert the pan to remove the cake.
  • Allow cake to cool completely before frosting.
  • To make the frosting, combine the avocados, maple syrup, and cocoa powder in the food processor. Process until very smooth.
  • Taste it, and add more maple syrup if needed.
  • Frost the cooled cake and then store the frosted cake in the refrigerator.


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