Gluten Free Chocolate Beet Cake (Dairy Free)

Using two traditional methods as well as two unique methods, this gluten free chocolate beet cake is super moist. While I used my Five-Star Chocolate Mousse as a filling and frosting, you may frost and fill as you desire. My rich chocolate frosting is another sure winner. (See tips section of the recipe.) Enjoy!


Gluten Free Chocolate Beet Cake with Chocolate Mousse

Prep Time: 50 minutes

Cook Time: 55 minutes

Total Time: 5 hours, 50 minutes

Yield: Makes 8 servings

Gluten Free Chocolate Beet Cake with Chocolate Mousse

Gluten free chocolate beet cake is a wonderful way to disguise vegetables in your family's desserts. Plus, it's super moist and yummy.


  • 1 recipe Five Star Chocolate Mousse*
  • 1 (15-ounce) can shoestring beets
  • 1 cup gluten free semisweet chocolate chips
  • 2 cups Carla's Gluten Free All-Purpose Cake Flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 teaspoon pure vanilla extract
  • Grated gluten free chocolate (optional)


  1. Make the chocolate mousse and refrigerate. Alternatively, make traditional frosting such as a double recipe
  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.
  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.
  4. Meanwhile, whisk together the flour blend, cocoa powder, baking powder, baking soda, and salt.
  5. Preheat the oven to 350ºF. Remove the saucepan from the heat; set aside to cool but not harden.
  6. Cream the sugar and eggs together in the bowl of your electric mixer on medium speed until fluffy and pale in color.
  7. Slowly pour in the oil combines with the mixture and creates a fluffy and creamy mixture.
  8. Add vanilla and melted chocolate and mix until blended.
  9. Sift in one-third of the flour at a time, alternating between half of the pureed beets, mixing thoroughly after each addition.
  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.
  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.
  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.
  13. Keep refrigerated until ready to serve.


*Another wonderful frosting option is my Gluten Free Chocolate Frosting found in the Double Frosted Red Velvet Cake Recipe You'll probably need to make a double recipe.

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