vanilla beetroot cake
Prep time: 
Cook time: 
Total time: 
Serves: 2 cakes
 
Ingredients
  • 1 cup (200 grams) granulated white sugar
  • 1½ cups (180 grams) gluten-free flour blend, such as Bob's Red Mill 1 to 1 or King Arthur Gluten-Free Multi-Purpose Flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar
  • ¼ teaspoon xanthan gum
  • ½ cup grated beets, from fresh, peeled red beets
  • ½ cup buttermilk, well-shaken
  • 1 teaspoon vinegar, I used apple cider
  • juice of ½ a large lemon (2 tablespoons)
  • ¼ cup vegetable oil
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • *optional, add 2 tablespoons cocoa powder (NOT dutch process) to dry ingredients
Instructions
  1. Preheat the oven to 350°F. Butter 2 x 6" cake pans, dust with flour, and tap out the excess.
  2. In a medium mixing bowl whisk together the sugar, flour, baking powder, cocoa (if using), salt, cream of tartar, and xanthan gum.
  3. Combine the beets, buttermilk, vinegar, and lemon juice and blend until smooth. In a separate bowl, whisk the oil, egg, and vanilla until blended. Pour the beet mixture into the oil mixture and whisk until combined.
  4. Add the wet ingredients to the dry ingredients, mixing as you add, until well-combined and no clumps of dry ingredients are left in the bowl. Mix until smooth.
  5. Pour the batter into the prepared pans.
  6. Bake the cakes for 20 minutes, then rotate in the oven and continue to bake until a toothpick inserted into the center of the cake comes out with just a few crumbs.
  7. Remove the cakes from the oven, and let them cool in the pan for 10 minutes. Run a sharp knife around the edges of the pan and turn them out of the pans to cool completely on a rack.
Recipe by oh honey bakes at https://ohhoneybakes.com/gluten-free-chocolate-beetroot-cake/