Gluten Free Chocolate Beet Cake (Dairy Free)

Step 1

Make the chocolate mousse and refrigerate. Alternatively, make traditional frosting such as a double recipe

Step 2

Spray two 9-inch round cake pans with non-stick cooking spray, and line the bottom of the pans with parchment paper. Puree the drained beets in a small food processor.

Step 3

Place chocolate chips in a microwave-safe bowl and microwave place in a glass bowl over simmering hot water. Stir once they begin to melt.

Step 4

Meanwhile, whisk together the flour blend, cocoa powder, baking powder, baking soda, and salt.

Step 5

Preheat the oven to 350ºF. Remove the saucepan from the heat; set aside to cool but not harden.

Step 6

Cream the sugar and eggs together in the bowl of your electric mixer on medium speed until fluffy and pale in color.

Step 7

Slowly pour in the oil combines with the mixture and creates a fluffy and creamy mixture.

Step 8

Add vanilla and melted chocolate and mix until blended.

Step 9

Sift in one-third of the flour at a time, alternating between half of the pureed beets, mixing thoroughly after each addition.

Step 10

Distribute the batter between the prepared pans. Bake 30 minutes or until a toothpick/cake tester inserted into the center of the cake comes out clean.

Step 11

Remove the cakes from the oven and place on a wire rack to cool for 10 minutes. Invert the cakes onto your hand, remove the parchment paper, and place them flat sides down on the wire rack.

Step 12

Slice about 1/4-inch or more off the tops of the cake to flatten. Place one layer upside down on a platter. Cover with a little less than half of the mousse. Place the second layer on top of the mousse filling, flat side down. Frost the top.

Step 13

Keep refrigerated until ready to serve.