Preparation

20 Minuten

Making

90 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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Dough

Makes one batch (about 12 pieces)

  • 200 g (fresh or vacuum-sealed) beets
  • 1 pinch of cinnamon
  • 100 g plain yogurt
  • 80 g sugar
  • 2 eggs (size M)
  • 150 g gluten-free flour
  • 70 ml cooking oil

Topping

  • 1–2 teaspoons of raspberries (frozen)
  • 150 g dark chocolate (70%)
  • 150 g cream
  • 30 g chocolate shavings (of your choice)

Making

  1. 01
    Cut the beets into large chunks and blend them with the yogurt, eggs, and oil using an immersion blender, or place them in a blender.
  2. 02
    Mix the dry ingredients in a bowl, add them to the beet mixture, and stir well.
  3. 03
    Pour the batter into a springform pan or loaf pan and bake in a preheated oven at 160 °C (convection: 140 °C) for about 60–70 minutes.
  4. 04
    Bring the cream to a boil and pour it over the dark chocolate. Mix the ganache well, pour it into the center of the cake, and garnish with chocolate shavings and, if desired, the frozen raspberries.
  5. 05
    Let the chocolate cake cool slightly, then enjoy!

❤️ Tip

The beets keep the cake wonderfully moist, and it tastes almost even better the next day. Serve it with a little cream or fresh berries :)

Did you know?

Beets contain the natural pigment betanin, as well as folic acid and iron. When used in cakes, they add moisture and a dark color—but you can hardly taste them.

Our Tip

Puree the beets very finely so that no chunks remain in the batter and the cake has an evenly moist crumb.